Re: Peach Must
- 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 firstname.lastname@example.org, "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!