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Re: Peach Must

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  • mstehelin
    90 % of all fermentation takes place in the first 4 days. Your fermentation is probably over. My guess is that you have a 10% to 12% wine right now. I Would
    Message 1 of 2 , Jul 24, 2006
      90 % of all fermentation takes place in the first 4 days. Your
      fermentation is probably over. My guess is that you have a 10% to 12%
      wine right now. I Would drink a bit and see how it tastes! Other than
      that, stop it from getting mouldy by stirring it.




      --- In new_distillers@yahoogroups.com, "John" <cls912@...> wrote:

      >
      > I posted a bit back and got a few responses, but decided to post again
      > with some new questions. Good friend of mine and I got 8 5 gallon
      > buckets of peaches weekend before last. We weighed a couple of the
      > buckets and determined we had between 140 and 160 pounds of peaches.
      > We pitted them and masked them in 2 gallon increments. During the
      > time we were pitting them we were boiling some water and mixing the
      > grnaulated sugar into this boiling water. We used 70 pounds of
      > granulated sugar. We added boiled well water to bring all the mashed
      > juices, etc., etc, up to 50 gallons to which we added 6 packets of
      > champange yeast and 1 pound of yeast nutrient obtained from our local
      > brew shop. That was 9 days ago. I have been stirring the mash
      > everyday. The alcohol is pretty high(I can tell by the smell), but
      > the activity is down a bit. What do you think about the fermentation
      > being over? What would the the gravity be if I were to check it you
      > think? We can;t cook the mask until the weekend anyway, so is there
      > anything I should do to help it along the rest of the week? Thanks!
      >
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