Myrrrrr
Junior
- Joined
- Mar 18, 2015
- Messages
- 21
- Reaction score
- 5
Hi Everybody.
I just want to say that I have some high hopes for this one.
I started with about 35 lbs of fresh peaches, which after being washed, depitted, and throwing away a few for some questionable insides, came to about 25 lbs. I sliced them up and froze them. After a week, I combined them with 10 lbs of frozen sliced mangos. Just enough sugar to get the SG to 1.085.
I was using my Digital PH meter and it came to about 4.0ish, so i added some tartric acid and the ph came down to about 3.6 but because the must is just fruit, its so mushy and i really dont know how well everything is mixed and im not really trusting the ph tester. I dont want to risk lowering the ph too much so i will revisit it after I move everything to the carboy and I can get a more trustworthy reading.
I added about double the pectin enzine for what I would usually use but still the standard amount of of nuterant and energizer.
For the yeast I felt Cotes des Blanc would be a good choice.
So now for the Questions...
With everything added It came to about just over the 4 gal mark in my Bucket (5 gal bucket). I really wasnt too worried about it when I went to bed yesterday. This morning it was showing plenty of activity but it hadn't really expanded too much. when I came home today and checked on it its right about the top of the container. I'm starting to get worried that when I wake up tomorrow im going to be mopping up a mess on the floor.
Is there anything i could do so the must doesnt get much higher then it is now? i know their are products like firmaid and firmK (or whatever their called) but it might be a couple of days before i could pick anything up.
Any suggestions for keeping this beast under control or any general suggestions are greatly appreciated.
Thanks,
Mike
I just want to say that I have some high hopes for this one.
I started with about 35 lbs of fresh peaches, which after being washed, depitted, and throwing away a few for some questionable insides, came to about 25 lbs. I sliced them up and froze them. After a week, I combined them with 10 lbs of frozen sliced mangos. Just enough sugar to get the SG to 1.085.
I was using my Digital PH meter and it came to about 4.0ish, so i added some tartric acid and the ph came down to about 3.6 but because the must is just fruit, its so mushy and i really dont know how well everything is mixed and im not really trusting the ph tester. I dont want to risk lowering the ph too much so i will revisit it after I move everything to the carboy and I can get a more trustworthy reading.
I added about double the pectin enzine for what I would usually use but still the standard amount of of nuterant and energizer.
For the yeast I felt Cotes des Blanc would be a good choice.
So now for the Questions...
With everything added It came to about just over the 4 gal mark in my Bucket (5 gal bucket). I really wasnt too worried about it when I went to bed yesterday. This morning it was showing plenty of activity but it hadn't really expanded too much. when I came home today and checked on it its right about the top of the container. I'm starting to get worried that when I wake up tomorrow im going to be mopping up a mess on the floor.
Is there anything i could do so the must doesnt get much higher then it is now? i know their are products like firmaid and firmK (or whatever their called) but it might be a couple of days before i could pick anything up.
Any suggestions for keeping this beast under control or any general suggestions are greatly appreciated.
Thanks,
Mike