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
>>>>
>>>
>>>
>>
>>
>
>