Hi all
My first post so sorry to start with a question.
I started a 10l batch of peach wine nearly two weeks back in the normal way. It's had a very slow start and then after 1.5 weeks has just really kicked into life. It's been kept at a constant 23-24c (The yeast range is 20-25c), it's O.G. 1085 (max for this yeast 1090) after a week it had quietly dropped to 1045 but a few days later and the airlock is now going like a steam train. Any ideas why this could have been so slow in kicking into life?
I've used all the norm ingredients:
Pectolase
Citric acid
Yeast nutrient
Cane sugar
Tinned peaches (in grape juice)
Oak scraps (I do a load of woodwork) to add tannin.
I normally get a steady fermentation after 24hrs and primary slowing to a finish after two to two and half weeks racking at about 1008-1010. This fermentation seems to be performing the other way around.
Thanks
My first post so sorry to start with a question.
I started a 10l batch of peach wine nearly two weeks back in the normal way. It's had a very slow start and then after 1.5 weeks has just really kicked into life. It's been kept at a constant 23-24c (The yeast range is 20-25c), it's O.G. 1085 (max for this yeast 1090) after a week it had quietly dropped to 1045 but a few days later and the airlock is now going like a steam train. Any ideas why this could have been so slow in kicking into life?
I've used all the norm ingredients:
Pectolase
Citric acid
Yeast nutrient
Cane sugar
Tinned peaches (in grape juice)
Oak scraps (I do a load of woodwork) to add tannin.
I normally get a steady fermentation after 24hrs and primary slowing to a finish after two to two and half weeks racking at about 1008-1010. This fermentation seems to be performing the other way around.
Thanks
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