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
>