tell me about yeast mutationYeast can undergo different changes, which can affect fermentation, in response to their environment. They can undergo physiological changes...
Can my wine move with me to CanadaThe following is from about.com. The figures suppose that the individual is taking the wine from Washington State to British Columbia. The...
hellllloooo group! here's my latest, long winded conundrum ( I like that word!)
I started this peach wine last october using a previously successful 60* (conveniently.) used red star champagne; the basement temp dropped into the 50's during primary (new england weather!) ferm stalled, fed it, anticipated high TA so I pitched EC 1118, which stalled, then hoisted the primary into the kitchen, much to my wife's dismay. ave temp rose to 65-70, mbuttaged yeast, no significant restart; recorded an SG creep to 1.05in late november. reverse cultured Turboyeast & pitched; alleged final SG 1.0+a hair . racked to carboys, returned to basement. 2nd racking in january, SG 1.0 even yielded (2) 6.5 carboys + 1.5 gallons in carlo rossi carboys. hot mix sparkolloid in february of the 2 carboys. cleared great, racked again uncleared. all in basement, ambient temp lo to mid 40's. temp imcrease recently warmed basement to upper 40's lo 50's and then the un-fined gal jug developed a ring of effervesence, but only that jug which measured an un adjusted SG of .9975. the fined carboys tested similarly. so the question is to do, am i risking peach grenades if i don't stablize? all responses greatly appreciated. regards, bob
