Dave, are you doing all this racking while it is still fermenting? If so,
much of that sediment is the yeast. Normally, after moving it to secondary
you do not rack it again until fermentation has finished. Other wise you
may end with a stuck ferment.

Ray

"Dave Allyn" > wrote in message
...
> On Tue, 10 Feb 2004 00:51:03 GMT, wrote:
>
> >Anyone made this wine? I just mixed up a batch and it's in the
> >primary. Just wanted to see if anyone has made this one. How's it
> >turn out? Is there a nice peach taste? How's it clear?
>
> I have one going right now. pitched yeast November 29th. According
> to my reccords, I put One gallon of water, 3 lbs of sugar and 4 cans
> of frozen concentrate in the primary (Mixed of course) Had a S.G of
> 1.120
> s.g. was 1.040 before the sugar.
>
> Racked from primary to secondary on December 15th (1.050)
>
> Racked just the other day to get off the sediment (1.020)
>
> Already have more sediment on the bottom. The wine seems to be
> clearing okay, if you can keep it off the sediment. I was waiting for
> more sediment to drop before I racked the other day, decided to screw
> it, and the next day (after racking) alot more droped out. Still not
> clear, but looks like it will take several rackings to acomplish that.
>
> I'm useing kIv-1116 yeast. I understand it only goes to 12-14 &abv,
> so I don't think my s.g. will come down much more.
>
> Also, keep in mind my basement is around 50 degrees F right now. not
> the best conditions, but all I have....
>
>
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!