Ah, you're trying for the manly man punch, huh. Well, to each his or her
own - I've found that I like the 11-12% Alcohol by volume range. I had a
couple of wines which went close to 15% a couple of years back, and it sure
took a long time for them to mellow out. Once I get enough wine in storage,
I would like to massage a wine to see how high I could get, just as an
experiment, but I want to make sure I have enough to drink while I'm waiting
for it to age. Let me know how things go.
Darlene


"bobdrob" > wrote in message
...
> 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
>>>>>
>>>>
>>>>
>>>
>>>
>>
>>
>
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