Fizzing in my primary

[olusteebus]

I just removed the peach fruit from my primaries ( I have two as my primary would not hold 3 1/2 gallons of water). I pitched the yeast day before yesterday.

It is now fizzing almost like I had some alka seltzers in the bottom. I have not seen this in the 4 wines I made prior to this and have never heard of it "fizzing".

I have had some fairly robust fermenting but nothing like this.

I am assuming it is Co2. What do you think?

 

[Boatboy24]

If you just pitched the yeast two days ago, why are you removing the fruit already?

My peach fizzed pretty well the first few days.

 

[olusteebus]

Because of delays, my fruit has been in the primary about a week. I used pectic on it and I think most of it had juiced out with hopefully all the flavor

 

[olusteebus]

Actually the peaches have been in the primary a good many days with pectic. They thawed over night, added the camden, pectic and water and it sat there for about three days. Then I added yeast.

The Sg was about 1.02

 

[Duster]

it is normal, what is the must temp? Also camden or K-meta can kill pectic enzyme. If you added them at the same time, your pectic enzyme may have not been effective on chewing up the peaches. My wife loves peach wine and I have made several batches of it now, most of the time the must in the primary turns out looking like yellow/orange mashed potatoes and generally requires a few rackings withing the first 30 days of stabilization. Next time I have threatened to line the primary with several layers of cheese cloth and trying to press the wine out and hope the mush don't sift through the cloth.

 

[olusteebus]

It is possible that the cambden did stop the pectin. I had a good bit of whole peach slices in the must. The must is now a yellow color.