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Maybe degassing. Why not just leave the airlocks on? No 02 getting in and the Co2 can find its way out. Win win

Threw it out after 4 months? Oh man, you might be surprised how that backbone of acids changes over time. There are so many different ways to adjust a finished product also.

Why do you want to add more sugar? What did you start at? 20 gallons. Holy crap.

If you get the acid right, a bottle of dry peach is pretty amazing. I did 30lbs last year and did another 6 in the secondary and after tasting it after a year will defiantly not be backsweetening at all. Think this years peach I will do 30 primary and 12-15 in secondary and shoot for a .55-.60 TA.

Recipes always vary but if it was me personally then I would check the acid level and assuming it is above .55 TA then I would add: 5tsp nutrient 3tsp pectic enzyme 1 1/4 tsp tannin 1/4 tsp Kmeta sugar to 1.085 Make yeast starter the next day 6-12 hrs before pitching yeast using Red Star Cote...

My peach right now is bone dry except for a bit of sugar that the fpac added. I had planned on sweetening it just a little but have liked it so far as is. I think it finished in the neighborhood of .992. It has a lot of peach on the nose and is very upfront in the wine too. It is really aging...

Thanks all. Grapeman, yes lots of sediment probably because I didnt use a straining bag and my racking technique was pretty amateur. Bag from now on and I have gotten a lot of racking practice now. Lees did not compact from that picture at all and I had to top up with quite a bit of fpac/juice...

We picked a lot of blackberries one year and I just thought one day about making wine. It was quite the experience and I made a few errors here and there. Nothing bad enough to ruin the wine. Turned out to be a medium bodied dry wine with a good note of blackberry and caramel. I got hooked after...

Their red velvet blend is probably my favorite sub $10 wine. Nice acidity for me but could have a bit more mouthfeel. I keep going back to if for a table wine.

Ill stick with the Kmeta then. Thanks!

Has anyone run their bottles through the DW on the sterilize cycle instead of using Kmeta? Was thinking about just doing this and skipping the Kmeta.

Yea, you are right Sirs. I am still new at this so when things dont take off immediately I freak a little. Im probably too use to things fermenting dry in less than a week. The lemon mixture is now at 1.066 so something is fermenting. I just need to sit back and relax.

Thanks for the advice Deb and Arne. I will definatly add the lemon to my berry starter a few cups at a time to acclimate the two together and I will try and get the temp up a few more degrees. Good news is today that the lemon mixture is showing some signs of fermentation but the SG is maybe...

Alright, I came home tonight and measured the SG at 1.070 again and it shows 0 signs of movement. It just looks... flat. So here is what I am going to do. 3/4 gal water Sugar to 1.085 2lbs blackberries 1lb raspberries 1tsp nutrient 1/4 tsp energizer 3/4 tsp pectic enzyme 1/16 tsp...

So I was going to kickstart this with a peach slurry of Cote des Blancs but the timing just wasnt there because I had to move on and clear primaries for some accidental fruit thawing issues. Anyways. I still had the RealLemon and said what the hell and made some invert sugar, added 64oz of the...

If it was me and I was hellbent on getting this to start again I would get some more yeast packs and make a starter: I use 2 cups water 1/2 tsp nutrient 1/4 tsp citric acid 2 tbs sugar 1 yeast pack Let sit overnight and then add 1/2 cup must at a time to the yeast starter like 4-5 times...

Just a crazy update. I pitched this yeast starter on saturday night and 72hours later I measured the SG at 1.000 on the dot. I cant believe that the Cote des Blancs tore the sugar up that fast. Thought this yeast was supposed to be a slower fermenter. Strong starter maybe.

WHAT!!! I just scored 5 5 gallon carboys for $30. I thought the craigslist ad was going to be for 30 each. But for 5? I better find something in the fridge to ferment. And a pic of the peach that is happily fermenting away with Cote des Blancs.

These are WA z-lady variety peaches that are only a 3 hour drive away. These were picked ripe and bought in bulk. The taste in incredible though but I am just surprised how little acid was in them.

Just mixed up a 5 gal batch of peach with 30lbs of z-ladys. It took roughly 12tsp to get the TA to just 55%. Glad I had a full bottle of sodium hydroxide. I think I tested it 3 times before I mixed in the calculated acid just to be sure. Kept getting .40 on the dot every time with 4tsp...