Greeting to the groupmiesters ( esp. HRH Dar ;>)
Peach wine: week 1 SG started @ 1.13, week 2 stalled @ 1.65, gave it some Crosby enhancers, week 3 down to 1.50. It still tastes like M&R Asti Spoogemonte. I have some high octane lalvin & red star premier coovay to kick it up a notch. So, my question (and I do have one,) is : can anyone give a reason to dissuade a 2nd pitching into the primary? expectantly, bobdrob
I assume your number are 1.130, 1.065, and 1.050 rather than the numbers you gave. 1.130 is a very high starting number. It is surprising you were able to start it at all. If you want to make high octane alcohol then you would be better off feeding the sugar to the wine in batches. Start it at 1.090 and then add more sugar as the SG drops to about 1.010 or less. Starting at
1.130 and dropping to 1.050 you have already made over 10.5% alcohol and there is still enough sugar to make another 6 or 7%. It is probably in sugar/alcohol shock.If you want to make a 18% wine then you might try making a strong Champaign yeast starter and introducing the stuck wine slowly. If you are trying to make a 12-14% wine then try watering down the wine, maybe adding a bit more peaches if needed and then try to get it going again with a fresh starter.
Ray
thanx ray.. it's sat AM & i'm heading into the cellar w/ some more fruit, h2o & fresh yeast. will post resulys etc as arises thanx again
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