Recent content by Jwine

Well my new carboy made it safe an sound today with no breakage found, what a relief...

Oh great I didn't need to hear that..LOL.. Mine is scheduled to be delivered tomorrow... I will check it before the delivery man leaves.

I plan on it when I transfer the wine to the carboy. Then patiently wait for it to clear...

Update: SG reading now at .995 thats as low as I want it to go. Filtered it through cheese cloth to get rid of any large particals from the peaches. Added sufites and sorbate to stabilize. I had to place it back into the primary for now all my carboys are filled up and I am waiting on my new 3...

Thanx Runningwolf, Ordered 1 and showed a buddy and he ordered 2.

Update: 48 hours later the SG is now reading 1.025 seems to be going quick. Still now foul smell, placed a lid on with a air lock. Temp still 72°.

The best I can do right now is 72° which is very stable.

One day after adding the yeast its fizzing like crazy, still smells good no fowl odors yet, just a yeastie smell.

I add the bentonite to help with clearing at a later stage, I also heard that it help to stimulate the yeast better. I also read your post concerning your smelly peaches, now you have me worried my wife will not like that at all..LOL

Do you think that amount of juice will leave the wine with a good flavor?

Opps LOL yes I meant tsp. I also will be pitching the yeast today using 1116.

A friend today hooked me up with 1 bushel of tree ripened peaches for 18 dollars didn't think that was to bad of a price. They were very soft to the touch and very sweet. I juiced 2/3 the bushel and got 2.5 gals of juice, then I placed all the peelings and fiber in a cheese cloth bag and dropped...

3 Gallon recipe 16 lbs – Plums 7 lbs – White Table Sugar 2 tsp – Acid Blend 3 tsp – Yeast Nutrient 2 tsp – Yeast Energizer 3 - Campden Tablets 1 - Red Star Cote de Blanc Starting SG was 1.10 in primary. Racked into carboy 8 days later when SG was 1.00. 3 days later added Campden...

Ok I have stabilized my Plum wine and would like to clear it now with Bentonite, my question is should I wait before I sweeten it up or is it ok to add it at the same time? Will the bentonite take the sugar to the bottom of my carboy with it?

Hello Everyone Very nice site you have here, been reading and finding alot a good information. I have just started to make wine this summer and so far so good. I currently have 5 different wines going.. 1 Gal - Strawberry Kiwi 3 Gal - Mixed Berry...