Anyone made this wine? I just mixed up a batch and it's in the
primary. Just wanted to see if anyone has made this one. How's it
turn out? Is there a nice peach taste? How's it clear?
Greg
Greg
I entered a Welch White Grape/Raspberry made semi-dry into a
competition as a "Rose-Other" and took second place, so they can make
decent wine.
As I understand it.... It is not really peachy, it has a nice flavor
but nobody yet has recognised it as a peach wine.
Later,
A.J.
>Greg
> Greg
> Greg
Racked from primary to secondary on December 15th (1.050)
Racked just the other day to get off the sediment (1.020)
Already have more sediment on the bottom. The wine seems to be
clearing okay, if you can keep it off the sediment. I was waiting for
more sediment to drop before I racked the other day, decided to***
it, and the next day (after racking) alot more droped out. Still not
clear, but looks like it will take several rackings to acomplish that.
I'm useing kIv-1116 yeast. I understand it only goes to 12-14 &abv,
so I don't think my s.g. will come down much more.
Also, keep in mind my ba***t is around 50 degrees F right now. not
the best conditions, but all I have....
email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!
Ray
> >Anyone made this wine? I just mixed up a batch and it's in the
> >primary. Just wanted to see if anyone has made this one. How's it
> >turn out? Is there a nice peach taste? How's it clear?
> I have one going right now. pitched yeast November 29th. According
> to my reccords, I put One gallon of water, 3 lbs of sugar and 4 cans
> of frozen concentrate in the primary (Mixed of course) Had a S.G of
> 1.120
> s.g. was 1.040 before the sugar.
> Racked from primary to secondary on December 15th (1.050)
> Racked just the other day to get off the sediment (1.020)
> Already have more sediment on the bottom. The wine seems to be
> clearing okay, if you can keep it off the sediment. I was waiting for
> more sediment to drop before I racked the other day, decided to***
> it, and the next day (after racking) alot more droped out. Still not
> clear, but looks like it will take several rackings to acomplish that.
> I'm useing kIv-1116 yeast. I understand it only goes to 12-14 &abv,
> so I don't think my s.g. will come down much more.
> Also, keep in mind my ba***t is around 50 degrees F right now. not
> the best conditions, but all I have....
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!
dave
email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!
Ray
> >Dave, are you doing all this racking while it is still fermenting? If
so,
> >much of that sediment is the yeast. Normally, after moving it to
secondary
> >you do not rack it again until fermentation has finished. Other wise you
> >may end with a stuck ferment.
> Ferment had stopped for a month or so. S.G. had not changed in same
> time. I figure it is done. It may drop another .005 or less in the
> next several months, but I don't look at it to drop much more than
> that. I was aiming for a sweeter wine.
> dave
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!
Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/
Thanks all for the comments.
Greg
>Jack Keller, The Winemaking Home Page
>http://www.FoundCollection.com/
1. Welch's Grape Juice Concentrate?
6. Welches White Grape Raspberry Wine
7. Welch's grape juice wine with sulfites
8. Alcohol free wine - Welches Grape Juice?
10. Peach Wine From Fresh Peaches
11. Aging Peach Wine and sweetening peach wine
12. Peach Wine from Canned Peaches
13. Frozen Peaches for Peach Wine?