Calling nutrients is stretching the definition of chemicals. Most people
eat all sorts of food that is fortified by vitamins and minerals. Our
cereals are absolutely coated with them. Nutrient is just vitamins and
minerals for yeast. They need it and they will not hurt you any more than
vitamin B will hurt you. campden and a few other additives might be suspect
by some but nutrients should not be.

Ray

"Sarge" wrote in message
...
Thanks for the information Ray. I was afraid I might have pushed the SG
too
far. But not so. The 14 gallons (I forgot about the extra gallon) of
peach
must contained 2 gallons of h20. Likely it was the lack of nutrients
that
stopped the fermentation.
I don't like to add chemicals to my wine if I can avoid it. My wife is
sensitive and won't drink any of my wine if I do. Usually I make wine
from
fresh grapes and I seem to have gotten away without adding any nutrients.
What would be an alternative to nutrient additives? I know you can add
lemon for citric acid. What could take the place of DAP?
Sarge

"Ray Calvert" wrote in message
. com...
Sarge, According to the FDA figures, ripe fresh peaches have a Brix of
6
to 12 or an SG of 1.022 to 1.047. If anything I would expect that you
started with an SG on the low side. Were the peaches included in the 13
gallons or were they added to it. If they were included, then you
probably
started with Brix between 14 and 20. It is curious why it would have
stuck.
I would follow Dar's suggestion and go to Jack's site and try to restart
it.
Did you add any nutrient?

Ray

"Sarge" wrote in message
...
Hi Darlene
Thanks for the link to Jack's site. I will see if I can get the peach
wine
going.
Unfortunately I folowed the recipe blindly and didn't measure the SG
before
pitching in the sugar.
As an approximate calculation: 16lbs sugar added to 13 gallons is
about
8
Brix added to the must. Do you know what a typical peach must SG is?
I have moved the Wine into a warm area and I will try Jack's technique
to
restart in the next few days.
Sarge

"Dar V" wrote in message
...
Sarge,
Could you answer a couple of questions first. Do you know what SG
you
started at? Where is the carboy now and the general temperature of
the
room
it is in? Depending on your responses, and I take it you don't like
sweet
wines; I guess you could try adding yeast nutrient and then a yeast
starter
to help it finish. BUT I would make sure the carboy is in a warm
enough
room to encourage fermentation to start again. Check out Jack
Keller's
wine
site for instructions on a stuck ferment
http://winemaking.jackkeller.net/index.asp.
As to the cloudiness of your wine, once you get the fermentation
finished; then time and racking should help clear your wine. Hang in
there.
Darlene

"Sarge" wrote in message
...
This year I had a few bushels of peaches left over so I decided to
try
making peach wine.
I guess I wasn't careful enough because after 3 months the wine is
still
cloudy and the specific gravity is 1.040. The yeast started o.k
and
the
temperature was warm enough. I racked it a few times during the
course
of
fermentation as per recipe. I am not sure if the fermentation
stopped
because of lack of nutrients or because it was a slow ferment and
the
temperature went down before it finished or maybe I put too much
sugar.
I
added 16lbs of sugar to the peaches with about 2 gallons of water
resulting
in 14 gallons of peach must.
I was really looking forward to this wine. The wine tastes o.k.
except
it
is
incredibly sweet.
Suggestions on how I can salvage the peach wine will be appreciated.
Sarge