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I have a 5 gallon peach wine that doesn't want to clear. Does anyone have experience with cold crashing ? I was told to place it in a larger tub and pack ice around it to help it clear. It is about a month into the secondary and has a SG of .992. I'd like to get it to clear and then rack to a...

Get a plastic test tube with screw base from Learn to brew.com. $6.00

Welcome to the forum, James 1955. The recipe is probably a pretty good one, but All bets are of because of all the variables. I've made this before but been quite a while. Just cut everything in half except for the yeast. And the yeast nutrient does help. Good luck! You still riding? Your...

Amandolin, peach (soft fruit wines) are notoriously hard to clear. Some take as long as 6 months. The amount of peaches that you are adding to the Chardonnay kit ( and Im assuming its a 6 gallon kit) shouldn't affect your clearing too much. Wine making takes time, lots of time and patience.

I am sorry. I did mean .990 The must is only 2 weeks old and I've never had a must go that far and just stop so early. So now is the long wait to clear.

I took this must off the fruit cap and had about 5 1/2 gallons left. The active fermentation slowed to almost nonexistent.SG is sitting at .090. Is it too early to call this a stuck fermentation?

took the SG today at .992 . Initial SG was 1.090 . showing about 12.38% alcohol. A little higher than I would have wanted. This is after 6 days under the yeast. After I rack it into a carboy, I might dilute it some .

OK, from what I have gathered, watermelon wine is difficult to make and often turns out yukky. Thanks for all your advise.

Here in Oklahoma watermelons are sweet this year. Lots of rain has blessed us. Anyone have a favorite watermelon wine recipe.?

Patience? Patience! We got no patience here!:ft

By the word "pectase" do you mean pectic enzyme? And why add more at that point? Are you using pectic enzyme to clear the wine in the final rackings.?

I have a nice nylon bag but I didn't dig it out of my storage. I wish that I had , but such is life. Do you think it will matter to the taste in the end? I plan to pour the must into the bag just before I transfer to the glass demijohn. Then add the airlock.

Thanks, guys, I need your expertiece. I've made several wines , but never from scratch.

I found this old recipe that my dad used to make. It calls for plums , sugar. lemon juice, and yeast. Decided to modernize it and make some peach wine in his honor. A friend gave me five boxes of her discard peaches and I salvaged about 20 pounds of good fruit from that. Here is what I'm doing...

After tasting I decided to forgo the sorbate entirely. The wine has a nice flavor and it needs no back sweetening. So I went with that.

I found a case of Gewurztraminer that I didn't know I had! Yippey!

The only thing I had left was a 3 gallon bottle of blackberry "Summer wine". I bottled it up this morn and I has a nice fruit flavor. It's Okay, but not my best wine. I'll give it away to friends and my daughter. She has people she works with that think I make the best. My best wines have...

Sorry to say that my attempts at mead has not been so. I have 4 bottles of "cyser" and 4 bottles of "Joe's Ancient Mead" that are rather harsh as of January this year, Put them up last August. Hoping they will soften by June or so.

I make a gallon at a time and enjoy it for about two months. I bottle 5 bottles and then make another batch. This way I have about 5 bottles in process at all times. My recipe is so much simpler. : 96 oz Welch's concord grape, Premier yeast, about 24 oz. of goo0d fresh water and 1 1/2 cups...

Just remember, It takes about 2 years for mead to come around to drinkable.