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Yet another peach inquiry

greetings to all: we've got a batch of straight peach in the primary;

30-ish# fresh, 20# frozen(no listed additives on label.) we followed jack's nectarine recipe (worked great before.) expanded quantites appropriately, followed direx up to pitching yeast. we started the yeast & got a nice little head on it. we pitched it last friday nite & got nothing to date except a few wimpy effervescence(?) here & there. ambient basement temp is 62-64*. should we add more nutrient? slam it with energizer? add more domino? what's a guy to do? all suggestions appreciated & welcomed. TIA bobdrob
Reply to
bobdrob
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Hello, I just started my peach (1 gallon recipe) this week - the yeast went in Monday, and it has been perking along since then. I used Montrachet, and by the looks of it, it may be done and ready to transfer on Thursday or Friday. I've got my batch in the kitchen, where it is about 70+ degrees. Do you know what your starting SG was? IF so, I would check the SG to see if there has been progress. My starting SG was 1.084, and if it is close to 1.000 on Thursday, I will rack to my secondary with a bung and airlock. You might want to warm it up to help the fermentation to continue and improve. If the SG hasn't gone down, then you might want to warm it up, add yeast starter, and repitch your yeast. Darlene Wisconsin

Reply to
Dar V

wouldn'cha just know it?!?! no sooner did I read yer reply & toddle down to the yeast shoppe for some premier cuvee AND some lalvin ( belt & suspenders theory at work) when upon my arrival what did I find? Yup, a healthy fermentation cap afloat! Dar, you truly are la reine de fruit! Your mere response rocked my must into action & for this I am grateful! My SG is a beefy 1.1135 & we're looking forward to some serious rocket fuel here. many thanks! your new biggest fan, bobdrob

Reply to
bobdrob

LOL - I'm glad it is going strong. I'd like to know if your must ferments to dry...? Good-luck. Darlene ;o)

Reply to
Dar V

Reply to
bobdrob

Ah, you're trying for the manly man punch, huh. Well, to each his or her own - I've found that I like the 11-12% Alcohol by volume range. I had a couple of wines which went close to 15% a couple of years back, and it sure took a long time for them to mellow out. Once I get enough wine in storage, I would like to massage a wine to see how high I could get, just as an experiment, but I want to make sure I have enough to drink while I'm waiting for it to age. Let me know how things go. Darlene

Reply to
Dar V

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