Question:
I’m sorry you’re having this problem.. I’ve had it too. Have you made an active yeast sample (slurry) with a sample of the juice? What tempature is your juice at? You might raise it some. Did you SO2 it much? Good luck!
Response:
Derek, just a thought. What is the pH of your must? How old is the yeast? Suggest buy new, re-hydrate with warm water, not more than 95 d.F(+-) about 15-20 min. Then build-up with juice from your must. How ripe were your peaches? If pretty ripe, wouldn’t worry. But if not, I would wonder how the pH is affecting yeast. Good luck. – Hide quoted text — Show quoted text – Well, I never thought that it would happen to me. I have my first stuck ferment, and can’t seem to get it to start. I am making a batch of peach wine, and went about it as I always have. Basic recipie is: 2 lbs peaches sugar to SG 1120 1 tsp nutrient 1 pkg Montrachet yeast After a week, nothing has happened. SG is still the same. Every ferment I have had in the past has taken off in less than 48 hours. I tried adding some yeast enegizer with some actively fermenting must. After two more days, it is still stuck. Any suggestions? The only thing I can think of is that the sugar content is too high. Would dilluting it with water help? Thanks… Derek Schott Albany, OR, USA DOD 313f^3
Response:
Thanks to all who offered great advice on getting a stuck ferment going again. Amazingly, I just decided to add some yeast booster, and it worked great. Derek Schott Albany, OR, USA DOD 313f^3
Response:
– Hide quoted text — Show quoted text – Well, I never thought that it would happen to me. I have my first stuck ferment, and can’t seem to get it to start. I am making a batch of peach wine, and went about it as I always have. Basic recipie is: 2 lbs peaches sugar to SG 1120 1 tsp nutrient 1 pkg Montrachet yeast After a week, nothing has happened. SG is still the same. Every ferment I have had in the past has taken off in less than 48 hours. I tried adding some yeast enegizer with some actively fermenting must. After two more days, it is still stuck. Any suggestions? The only thing I can think of is that the sugar content is too high. Would dilluting it with water help?
Had about the same problem with peach wine that you had . A fellow wine maker told me the following . This can and has been used to unstick wines 1 banana ripe 1/2 cup raisins 1 lemon juiced or 4 Tbs of (real lemon , brand name of lemon juice) 2 Tbs sugar 1 cup water hot to melt sugar Put water and sugar in qt. jar make sure that the sugar is dissolved . Mash up the banana and add to sugar water . Then and the lemon juice and raisins . You may need to add some more water to make the mix level 3/4 of qt. After the mix has cooled to room temperature dust the top of mix with yeast ( Montrachet ) . Cover the top with cloth let stand at room temperature 2 days . Then add mix to wine. This may not be how some people make wine but it works. That how it was told to me hope you can use it . Marco
Response:
Well, I never thought that it would happen to me. I have my first stuck ferment, and can’t seem to get it to start. I am making a batch of peach wine, and went about it as I always have. Basic recipie is: 2 lbs peaches sugar to SG 1120 1 tsp nutrient 1 pkg Montrachet yeast After a week, nothing has happened. SG is still the same. Every ferment I have had in the past has taken off in less than 48 hours. I tried adding some yeast enegizer with some actively fermenting must. After two more days, it is still stuck. Any suggestions? The only thing I can think of is that the sugar content is too high. Would dilluting it with water help?
Wow! your s.g. is very high. First, (my opinion-others may differ) I would increase your peach qty. Peach is very light. It really needs a lot of fruit to have the flavor come out. Second, you will need to probably make a two gallon batch because your s.g. is so high. I would use 3 lbs per gallon, and then add sugar so you have an s.g. of 1.085. Third, you should be able to get this to start, but may need to warm to 90 degrees, make sure your s.g. is 1.085. Give it time, this needs to adjust to the new conditions, but your Montrachet (not my yeast of choice) should start. Forth, it will not help start your must, but I would add pectic enzyme as peach and plum (plum is awful) are both hard to clear. Good luck on the wine. Peach is a nice light wine. Pretty tasty on a summer day with some ice cubes (but don’t tell anyone I said that I use ice cubes on some occasions). Don Winemaker, Landlord, Adventurer
Response:
- Hide quoted text — Show quoted text – Well, I never thought that it would happen to me. I have my first stuck ferment, and can’t seem to get it to start. I am making a batch of peach wine, and went about it as I always have. Basic recipie is: 2 lbs peaches sugar to SG 1120 1 tsp nutrient 1 pkg Montrachet yeast After a week, nothing has happened. SG is still the same. Every ferment I have had in the past has taken off in less than 48 hours. I tried adding some yeast enegizer with some actively fermenting must. After two more days, it is still stuck. Any suggestions? The only thing I can think of is that the sugar content is too high. Would dilluting it with water help? Wow! your s.g. is very high. First, (my opinion-others may differ) I would increase your peach qty. Peach is very light. It really needs a lot of fruit to have the flavor come out. Second, you will need to probably make a two gallon batch because your s.g. is so high. I would use 3 lbs per gallon, and then add sugar so you have an s.g. of 1.085. Third, you should be able to get this to start, but may need to warm to 90 degrees, make sure your s.g. is 1.085. Give it time, this needs to adjust to the new conditions, but your Montrachet (not my yeast of choice) should start. Forth, it will not help start your must, but I would add pectic enzyme as peach and plum (plum is awful) are both hard to clear. Good luck on the wine. Peach is a nice light wine. Pretty tasty on a summer day with some ice cubes (but don’t tell anyone I said that I use ice cubes on some occasions). Don Winemaker, Landlord, Adventurer
Don, Your secret’s safe with us. 
Response:
Well, I never thought that it would happen to me. I have my first stuck ferment, and can’t seem to get it to start. I am making a batch of peach wine, and went about it as I always have. Basic recipie is: 2 lbs peaches sugar to SG 1120 1 tsp nutrient 1 pkg Montrachet yeast After a week, nothing has happened. SG is still the same. Every ferment I have had in the past has taken off in less than 48 hours. I tried adding some yeast enegizer with some actively fermenting must. After two more days, it is still stuck. Any suggestions? The only thing I can think of is that the sugar content is too high. Would dilluting it with water help? Thanks… Derek Schott Albany, OR, USA DOD 313f^3
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