"Sarge" wrote in message
...
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

I made 10 gal's last year. It fermented fine. I added nutrient according
to the suggested amount on the nutrient package.

Ray

"Sarge" wrote in message
...
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

Sarge,
There are several reasons for slow or stuck fermentations.
The temperature is too high or too low.
The yeast lacks oxygen.
The yeast lacks nitrogen.
The yeast lacks vitamins and minerals.
The yeast added was either dead or weak.
Etc., etc.

If your fermentation is just slow, I would get the temperature to about 70
degree, add a complete yeast nutrient and splash the liquid to get a little
air into the fermentation.

If the fermentation is stuck, I would do the above, and also make up a
starter. More info at the bottom of the page here
http://home.att.net/~lumeisenman/chapt12.html

Good luck.
Lum
Del Mar, California, USA

Thanks Lum,
I gather you think .002 SG per week is not a good rate for fermementation?
I was thinking of following your procedure to get a new starter batch of
yeast going using ec118. Do you see any issues with using EC118 for this?
Sarge

"Lum" wrote in message
...

"Sarge" wrote in message
...
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

Sarge,
There are several reasons for slow or stuck fermentations.
The temperature is too high or too low.
The yeast lacks oxygen.
The yeast lacks nitrogen.
The yeast lacks vitamins and minerals.
The yeast added was either dead or weak.
Etc., etc.

If your fermentation is just slow, I would get the temperature to about 70
degree, add a complete yeast nutrient and splash the liquid to get a
little
air into the fermentation.

If the fermentation is stuck, I would do the above, and also make up a
starter. More info at the bottom of the page here
http://home.att.net/~lumeisenman/chapt12.html

Good luck.
Lum
Del Mar, California, USA

Thanks Lum,
I gather you think .002 SG per week is not a good rate for fermementation?
I was thinking of following your procedure to get a new starter batch of
yeast going using ec118. Do you see any issues with using EC118 for this?
Sarge

"Lum" wrote in message
...

"Sarge" wrote in message
...
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

Sarge,
There are several reasons for slow or stuck fermentations.
The temperature is too high or too low.
The yeast lacks oxygen.
The yeast lacks nitrogen.
The yeast lacks vitamins and minerals.
The yeast added was either dead or weak.
Etc., etc.

If your fermentation is just slow, I would get the temperature to about 70
degree, add a complete yeast nutrient and splash the liquid to get a
little
air into the fermentation.

If the fermentation is stuck, I would do the above, and also make up a
starter. More info at the bottom of the page here
http://home.att.net/~lumeisenman/chapt12.html

Good luck.
Lum
Del Mar, California, USA

Thanks Lum,
I gather you think .002 SG per week is not a good rate for fermementation?
I was thinking of following your procedure to get a new starter batch of
yeast going using ec118. Do you see any issues with using EC118 for this?
Sarge

"Lum" wrote in message
...

"Sarge" wrote in message
...
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

Sarge,
There are several reasons for slow or stuck fermentations.
The temperature is too high or too low.
The yeast lacks oxygen.
The yeast lacks nitrogen.
The yeast lacks vitamins and minerals.
The yeast added was either dead or weak.
Etc., etc.

If your fermentation is just slow, I would get the temperature to about 70
degree, add a complete yeast nutrient and splash the liquid to get a
little
air into the fermentation.

If the fermentation is stuck, I would do the above, and also make up a
starter. More info at the bottom of the page here
http://home.att.net/~lumeisenman/chapt12.html

Good luck.
Lum
Del Mar, California, USA

"Sarge" wrote in message
...
Thanks Lum,
I gather you think .002 SG per week is not a good rate for fermementation?
I was thinking of following your procedure to get a new starter batch of
yeast going using ec118. Do you see any issues with using EC118 for this?
Sarge

That rate is too slow for normal fermentation temperatures.

EC1118 is a good choice. That's what I would use.

Lum
Del Mar, California, USA

"Sarge" wrote in message
...
Thanks Lum,
I gather you think .002 SG per week is not a good rate for fermementation?
I was thinking of following your procedure to get a new starter batch of
yeast going using ec118. Do you see any issues with using EC118 for this?
Sarge

That rate is too slow for normal fermentation temperatures.

EC1118 is a good choice. That's what I would use.

Lum
Del Mar, California, USA

Hi Lum

I tried some EC1118. I followed your procedure (sparkling wine section) to
start the yeast.
I got it going for a few hours and kept doubling the volume with the stuck
peach wine. As I said earlier it worked for the first few times and then it
stopped. I have now been trying for 2 days to get it going again without
success.
The yeast has now settled to the bottom. I have kept the container in the
oven with the light on so the temp should be around 85F.
Is the yeast dead at this point? Should I give up on this starter batch and
start a new batch?
thanks
Sarge

"Lum" wrote in message
...

"Sarge" wrote in message
...
Thanks Lum,
I gather you think .002 SG per week is not a good rate for
fermementation?
I was thinking of following your procedure to get a new starter batch of
yeast going using ec118. Do you see any issues with using EC118 for
this?
Sarge

That rate is too slow for normal fermentation temperatures.

EC1118 is a good choice. That's what I would use.

Lum
Del Mar, California, USA

"Sarge" wrote in message
.. .
Hi Lum

I tried some EC1118. I followed your procedure (sparkling wine section)
to
start the yeast.
I got it going for a few hours and kept doubling the volume with the stuck
peach wine. As I said earlier it worked for the first few times and then
it
stopped. I have now been trying for 2 days to get it going again without
success.
The yeast has now settled to the bottom. I have kept the container in the
oven with the light on so the temp should be around 85F.
Is the yeast dead at this point? Should I give up on this starter batch
and
start a new batch?
thanks
Sarge

Sarge,
If the temperature is OK and EC1118 wont start a stuck fermentation using
the doubling method, there is probably something wrong with the wine.
Perhaps the fermentation contains excessive amounts of acetic acid or it was
accidentally contaminated.
There is too much alcohol present to add nutrients now and the doubling
method introduces extra oxygen, so I don't have any other suggestions.
Sorry. Perhaps it is time to start a new batch.
Lum
Del Mar, California, USA

Lum,
The Peach wine actually tastes quite nice except it is way too sweet. Is
there a way to get rid of the excess sweetness without stripping out the
flavor?
thanks
Sarge

Is there a waThanks for your advice
"Lum" wrote in message
...

"Sarge" wrote in message
.. .
Hi Lum

I tried some EC1118. I followed your procedure (sparkling wine section)
to
start the yeast.
I got it going for a few hours and kept doubling the volume with the
stuck
peach wine. As I said earlier it worked for the first few times and
then
it
stopped. I have now been trying for 2 days to get it going again
without
success.
The yeast has now settled to the bottom. I have kept the container in
the
oven with the light on so the temp should be around 85F.
Is the yeast dead at this point? Should I give up on this starter batch
and
start a new batch?
thanks
Sarge

Sarge,
If the temperature is OK and EC1118 wont start a stuck fermentation using
the doubling method, there is probably something wrong with the wine.
Perhaps the fermentation contains excessive amounts of acetic acid or it
was
accidentally contaminated.
There is too much alcohol present to add nutrients now and the doubling
method introduces extra oxygen, so I don't have any other suggestions.
Sorry. Perhaps it is time to start a new batch.
Lum
Del Mar, California, USA

"Sarge" wrote in message
. ..
Lum,
The Peach wine actually tastes quite nice except it is way too sweet. Is
there a way to get rid of the excess sweetness without stripping out the
flavor?
thanks
Sarge

Sarge,
I don't know of any practical way to remove sugar other than by
fermentation. Perhaps you produce a better balanced wine by adding some
tartaric acid.
Lum
Del Mar, California, USA

Thanks Lum!
Happy Holidays

"Lum" wrote in message
news

"Sarge" wrote in message
. ..
Lum,
The Peach wine actually tastes quite nice except it is way too sweet.
Is
there a way to get rid of the excess sweetness without stripping out the
flavor?
thanks
Sarge

Sarge,
I don't know of any practical way to remove sugar other than by
fermentation. Perhaps you produce a better balanced wine by adding some
tartaric acid.
Lum
Del Mar, California, USA