DoctorCAD
Well-Known Member
My peach wine is just about ready to move from primary to secondary. ( days and it has started to clear a bit, I will check SG tomorrow, but I think it is ready to move. I have punched it every day to get lots of O2 into it and press out any more juice thats in the bag.
My question is about the yeast I used for this wine and what to do next. I bought a D47 becuase I have read that it takes well to light fruits and can impart a "buttery, chardonnay-like" quality to wines. Does that require sur lei aging or should I get it off the gross lees now?
It finally smells good, up until yesterday, it spelled like a rhino stepped on a peach and then farted!
My question is about the yeast I used for this wine and what to do next. I bought a D47 becuase I have read that it takes well to light fruits and can impart a "buttery, chardonnay-like" quality to wines. Does that require sur lei aging or should I get it off the gross lees now?
It finally smells good, up until yesterday, it spelled like a rhino stepped on a peach and then farted!
