Big peach score on the way.

[Deezil]

Have you added Pectic Enzmye? Might double-up on it; wont hurt.
Pectic enzyme, either way, takes time.. Yet it wont rid you of all the debris.

You'll need to strain a sample somehow, some people (Julie comes to mind) take a kitchen strainer and push it into the top of the must, then siphon off the liquid that seeps through until they have enough to float a hydrometer. Some go the 'cheap route' and strain it the same, yet take some drops and look through a refractometer

Or you can try something like pouring a sample through a coffee filter although it takes considerably longer.

Is the fruit bagged or just loose? Sometimes help running the whole batch through a straining bag first to catch the majority of the solids, then straining after that.. Hard to lift a primary with a large batch though, so its not always feasible post-thaw.

 

[Downwards]

Thanks for the tips! I got the sample and sugar is right where I want it.
The enzyme has been working two days, but really, yesterday some was slightly frozen or at least cold.

 

[Turock]

We often will allow the vat to sit for 3-4 days waiting for it to come to room temp. Yeast is very slow when the must is too cold. This is why it's important to have a proper amount of meta layered into the must when using a large amount of frozen fruit, because you often have to wait a few days for all of it to thaw. Give it a few stirs thru the day to get it to warm up a bit.

 

[jamesngalveston]

never thought of that turock...good info..thanks.

 

[Downwards]

This wine is finished fermenting. Racked off the gross lees last week, and stuff is still falling out. It looks like I'll have about 6 gallons! Gross lees were about 1/3 of two 5 gallon carboys, but no funky smells this time. Can't wait till I can taste it!