Hello,
I recently started a batch of peach/nectarine wine. I think I might have made a small mistake or two. FIrstly, some of the fruit was bruised, but I put it in the mix anyway. I stirred it twice daily, but after the second day, the mix developed a rotten egg smell. I read that areating the wine several times daily could cure the problem, which I did. After a few days the bad smell went away. On the 7th day I removed pulp/mesh bag and placed the mix in a fermentor. It just barely fermented for a day or two and then apparently quit fermenting because my airlock doesn't move. Should I throw out the batch, or could fermenting have finished in 7-10 days?
Thanks
Kevin
I recently started a batch of peach/nectarine wine. I think I might have made a small mistake or two. FIrstly, some of the fruit was bruised, but I put it in the mix anyway. I stirred it twice daily, but after the second day, the mix developed a rotten egg smell. I read that areating the wine several times daily could cure the problem, which I did. After a few days the bad smell went away. On the 7th day I removed pulp/mesh bag and placed the mix in a fermentor. It just barely fermented for a day or two and then apparently quit fermenting because my airlock doesn't move. Should I throw out the batch, or could fermenting have finished in 7-10 days?
Thanks
Kevin