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16-11-2004, 02:43 AM
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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 
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16-11-2004, 02:43 AM
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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
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16-11-2004, 01:25 PM
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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
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16-11-2004, 01:25 PM
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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
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16-11-2004, 03:38 PM
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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
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16-11-2004, 03:38 PM
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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
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17-11-2004, 03:00 AM
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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
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17-11-2004, 04:37 AM
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"Ray Calvert" wrote in message .com...
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 While I agree with most of this there in one point you should be aware of. Urea, often a component of yeast nutrient does produce a bit of cyanide in solution. This should not normally be a problem at all becasue as long as you do not go everboard with it or addit late the yeast will absorb all of the urea and cyanide.
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17-11-2004, 04:37 AM
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"Ray Calvert" wrote in message .com...
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 While I agree with most of this there in one point you should be aware of. Urea, often a component of yeast nutrient does produce a bit of cyanide in solution. This should not normally be a problem at all becasue as long as you do not go everboard with it or addit late the yeast will absorb all of the urea and cyanide.
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17-11-2004, 11:23 AM
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This could be an interesting discussion. I am sure everyone has their own
ideas on this subject. Obviously most winemakers add nutrients, fining agents ... and everyone seems happy enough drinking their wine. This is my first fruit wine and I found out first hand what happens if the yeast don't get all the nutrients they need. I am going to add some yeast nutrient today and hopefully it isn't too late to complete the fermementation. Sarge .. "Ray Calvert" wrote in message . com... 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
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17-11-2004, 11:23 AM
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This could be an interesting discussion. I am sure everyone has their own
ideas on this subject. Obviously most winemakers add nutrients, fining agents ... and everyone seems happy enough drinking their wine. This is my first fruit wine and I found out first hand what happens if the yeast don't get all the nutrients they need. I am going to add some yeast nutrient today and hopefully it isn't too late to complete the fermementation. Sarge .. "Ray Calvert" wrote in message . com... 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
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17-11-2004, 07:25 PM
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On 16 Nov 2004 20:37:27 -0800, (Droopy) wrote:
While I agree with most of this there in one point you should be aware of. Urea, often a component of yeast nutrient does produce a bit of cyanide in solution. Do you have a cite for this claim? ---The Mad Alchemist--- http://www.mad-alchemy.com Email sent to the above address, unless clearly marked as wine or heraldry, will be deleted unread.
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13-12-2004, 12:46 PM
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Well , my stuck peach wine is progressing although very slowly (SG 1.026 --
1.024 = .002 per week). Is Peach Wine a little slow fermenting? If I hit it with more nutrients what happens if the nutrients are not all used by the yeast will they precipitate or will the impact the wine taste? Is there a way to filter out the excess sugar? 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
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13-12-2004, 12:46 PM
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Well , my stuck peach wine is progressing although very slowly (SG 1.026 --
1.024 = .002 per week). Is Peach Wine a little slow fermenting? If I hit it with more nutrients what happens if the nutrients are not all used by the yeast will they precipitate or will the impact the wine taste? Is there a way to filter out the excess sugar? 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
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