Whitehrs
Junior Member - the new guy.. I'm learning, and ex
- Joined
- Mar 19, 2016
- Messages
- 175
- Reaction score
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I have a peach batch that was perfect, added my F-pac.
Peach syrup from canned peaches
1/4 tsp kmeta
1/4 cup sugar
by perfect it went dry, 0.990 for like 5 days, racked and aged for a month, racked month racked again, and racked again a month later... It was perfectly clear, I added stabilizer at second racking. it restarted fermentation. I'm guessing it will be pretty strong.. Maybe not to bad, OG: 1.070. Yeast was EC-1118. So it should have been 11%, when I added the f-pac, and SG was 1.015. I would guess it should be about 12-13% when dry. The secondary fermentation has been going for about 2 weeks, about slow bubbles about 1 every 5 minutes.
Any input? Any secondary fermentation experience? Taste changes so on?
Peach syrup from canned peaches
1/4 tsp kmeta
1/4 cup sugar
by perfect it went dry, 0.990 for like 5 days, racked and aged for a month, racked month racked again, and racked again a month later... It was perfectly clear, I added stabilizer at second racking. it restarted fermentation. I'm guessing it will be pretty strong.. Maybe not to bad, OG: 1.070. Yeast was EC-1118. So it should have been 11%, when I added the f-pac, and SG was 1.015. I would guess it should be about 12-13% when dry. The secondary fermentation has been going for about 2 weeks, about slow bubbles about 1 every 5 minutes.
Any input? Any secondary fermentation experience? Taste changes so on?