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

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


"bobdrob" wrote in message
...
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

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




"Dar V" wrote in message
...
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


"bobdrob" wrote in message
...
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

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

"bobdrob" wrote in message
...
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




"Dar V" wrote in message
...
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


"bobdrob" wrote in message
...
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

the last batch of peach dried out nicely- not unlike a medium dry white
burgundy with a lite peach aroma & flavor in the background. It also kicked
like a mule 2 an abv of almost 15%. we'd like to match that this year if we
can massage the ferm from girly-man to manly man
"Dar V" wrote in message
...
LOL - I'm glad it is going strong. I'd like to know if your must ferments
to dry...? Good-luck.
Darlene ;o)

"bobdrob" wrote in message
...
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




"Dar V" wrote in message
...
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


"bobdrob" wrote in message
...
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

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


"bobdrob" wrote in message
...
the last batch of peach dried out nicely- not unlike a medium dry white
burgundy with a lite peach aroma & flavor in the background. It also
kicked like a mule 2 an abv of almost 15%. we'd like to match that this
year if we can massage the ferm from girly-man to manly man
"Dar V" wrote in message
...
LOL - I'm glad it is going strong. I'd like to know if your must ferments
to dry...? Good-luck.
Darlene ;o)

"bobdrob" wrote in message
...
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




"Dar V" wrote in message
...
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


"bobdrob" wrote in message
...
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