Recent content by basudec19

I moved it to a slightly warmer place (maybe about 69-72 deg) to see if that would help the yeast. I am sure the alcohol is what is slowing them down. I just want to make sure that suspended yeast are still alive. Do dead yeast cells always sink?

I always get a couple of corks that rise up, usually when bottle has too much wine in it and pressure builds up on corking. :ban:I record the couple of bottles when it happens. Also move fast and smooth with floor corker when it is time for cork to go into bottle. That...

Sure you can but the skins will add some body to it which fruit wines typically lack. Make sure to use extra pectic enzyme in this as Peaches have lots of pectin is can usually give you a hard time clearing, also have a package of Super leer handy just in case it doesn’t want to clear on its...