Darlene,
Are you referring to DAP yeast nutrient or some other? I can pick up some
yeast nutrient tomorrow.
I racked to 2 25L DJs and I added the started yeast to 2 gallons of the
peach wine. I know have 3 partial gallons trying to start. I will add them
to the 25L Djs once they become active. So far I have a little foam on the
surface but nor air lock motion.
Thanks
Sarge
"Dar V" wrote in message
...
Sarge,
Don't forget to add some yeast nutrient....the yeast sounds fine, the temp
sounds a little on the low side. Do you have a heating pad or a slightly
warmer spot for it so you can get it closer to 70F. I don't know that I
would add anything until you finish fermenting to dry. After all, it will
taste differently when its dry, and you will need to decide how to top-up
after you rack it off the lees.
Darlene

"Sarge" wrote in message
...
Darlene,
I have some d-47 yeast going now in a 1/2 gallon of white grape juice.
Once
it gets going I will add it in to the peach wine which is now at 65F.
The
peach wine tastes very sweet and very peachy. I am wondering if I
should
add some more sterilized water to lighten the taste a bit? To the 14
gallons of peach must only 2 gallons of water were added.
Sarge

"Dar V" wrote in message
...
Sarge,
Good-luck, and let us know how it is doing. I'm always hesitant to
guess at a starting SG based on just the sugar added, because it
doesn't
take into consideration the sugar which is in the fruit. I usually try
to
shoot for a starting SG of 1.084-1.090 for fruit wines, so that when
the
must ferments to dry you're looking at about a 11-12% alcohol by
volume.
I usually do 1 gallon batches, so please excuse me while I think in

those terms. Looks like you added roughly 2 lbs+ of sugar per gallon
which
equals about 4 cups+ per gallon. I just looked at Jack's recipes for
Peach
wine, and they call for 2 1/2-3 lbs per gallon, so I don't think you're
out
of line with the sugar you added (still we don't know how sweet the
peaches
were). If it were me, I would try to restart the fermentation and
ferment
to dry, because at this point my guess is that you don't have a high
enough
% alcohol to help the wine age and keep for a while.
Darlene

"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