Announcement

Collapse
No announcement yet.

Not had this happen before.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Not had this happen before.

    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

  • #2
    Guessing: Is the yeast old or out of date? In which case it took longer in the lag period to get established. What yeast did you use ?
    Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!

    Comment


    • #3
      Thanks for the reply.

      Well it didn't have any negative effect on the final product, it's still very young but first sample is nice. It stopped a little higher than normal at around 1.005 but it makes a nice change from the normal dry finish.

      Will enjoy this one in the summer (may just add a little vodka to the glass).

      Comment

      Working...
      X