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Welcome to WMT! I am also a fresh face in the apiary, so therefore a 'new bee'. The members here are extremely helpful with all my questions. Couldn't be a better place on the interwebs to learn about the art and craft of winemaking.

@silverbullet07 Did you add KMETA to kill any wild yeasts and bacteria before you pitched the yeast?

N. E. Bree-Ated Winery Pinewood, SC

I am following this thread with great interest because I have 4 quarts of Coloma Frozen Foods Peach Juice Concentrate in my freezer just waiting for a few of my questions to be answered. 1) Should I reconstitute to make 5 or 6 gallons from the 4 quarts? Will this be enough to get my peach wine...

There is an extra digit in your specific gravity, 1.0443. Did you mean 1.044 or 1.443 ? Did you check to see if your yeast was good?

Found this forum with a google search. After reading a few posts in the Beginners and Country Fruit Winemaking sections, I was hooked. Very knowledgable and helpful (!) members always ready to give guidance to beginners like me.

Yep, I blame it on the SP ! It was meant to be a six. Thanks for the catch, looks like it is too late to edit. The total is correct though.

In post #1 you wrote "Started with pure cherry juice from concentrate (no additives)" Did you use Coloma Frozen Foods cherry concentrate ? The reason I ask is I have 4 qts of their peach concentrate in my freezer.

5 SP (Aug. 2020) 6 DB (Oct. 2020) 6 SP (Jan. 2021) 5041 + 5 + 6+ 5 = 5058

Could there be something wrong with your acid blend?