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
>>
>
>