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
>>>
>>
>>
>
>