scottmd06
Well-Known Member
I started a 4L batch of wine using Jumex brand peach "nectar" on June 17th, just adding white sugar and water to reach an OG of 1.10. I may take a gravity reading today just see if primary fermentation has officially ended and then rack into secondary. Like the other wines I've experimented with, I went with the basic baker's yeast, and I know how most of you feel about that.. lol I will post pics as well =)