Yet another peach inquiry
 

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

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
>

Yet another peach inquiry
 

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
>>
>
>

Yet another peach inquiry
 

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
>>>
>>
>>
>
>

Yet another peach inquiry
 

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

Yet another peach inquiry
 

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