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Fermentation speed on peach wine

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astadler

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First off, this is my first experiment with anything but grape kits. I based my recipe off the one found here: One-Gallon Fruit Wine Recipes | Quality Wine And Ale Supply | HomeBrewIt.com :: HomeBrewIt.com, and I used Lalvin K1-V1116 yeast (recommended by local store).

Made the must about a week ago, added campden, gave it a day to dissipate and added yeast, SG was 1.100 initially. After a few hours fermentation started, within a day it was going fast and hard. Punched the bag down daily. Now, 5 days later I noticed that fermentation had completely stopped, so I was going to add more yeast to try to restart it, but checked SG first and it was 0.994. I’ve never had a kit (6 or 1 gallon) ferment anywhere near this quickly, does this seem/sound normal for a fruit/peach 1 gallon batch?

Never having done peach before, I can’t really go off of smell to see if anything is off, but it doesn’t smell off, basically just peach and yeast.
 

Scooter68

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This time of year temps are generally warmer even in homes so ferments can run pretty fast. My last three ferments were started on July 9 (2) & 10 (1) the first two were done by the 12th. I waited an extra day or two and on the 17th all were completely finished. 3 days is the fastest I've ever had, think that was a blueberry - it does happen when temps and conditions are right.
 

Rice_Guy

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The fact that this is peach will not make a difference in fermentation rate, a must where the nutrition is good/ conditions as pH or alcohol concentration or oxygen are satisfactory will ferment out equally.
The biggest factor on rate will be temperature.
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astadler

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That explains it, thermostat has been a bit higher to save on A/C lately. I’ll continue as planned, thanks all!
 
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