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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 |
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