meirion658
Well-Known Member
Hi all I am a newbie to all this and decided to have a bash at making some peach wine.
I started the process on 19th October
Used 3lb of peaches to make a gallon of wine and had added enough sugar for a SG reading of 1.090 prior to adding the yeast.
Wednesday 22nd Removed from Primary fermentation bucket to Demijohn to ferment out to dryness.
Over the past few days the fermentation has really slowed down to a near stand still. I decided to take a SG reading which came out as 0.996. I had a quick taste to test and it was sweet enough to my taste buds. At the bottom was a couple of inches of sediment.
Can the secondary fermentation be over in such a short period of time or have I done something wrong here?
I started the process on 19th October
Used 3lb of peaches to make a gallon of wine and had added enough sugar for a SG reading of 1.090 prior to adding the yeast.
Wednesday 22nd Removed from Primary fermentation bucket to Demijohn to ferment out to dryness.
Over the past few days the fermentation has really slowed down to a near stand still. I decided to take a SG reading which came out as 0.996. I had a quick taste to test and it was sweet enough to my taste buds. At the bottom was a couple of inches of sediment.
Can the secondary fermentation be over in such a short period of time or have I done something wrong here?
