Sparkling Peach batch

[guscampag]

I have a five gallon batch of peach wine that I started from fresh peaches last summer. It has been sitting in the carboy and is very clear and very dry. I would like to try to make a sparkling champagne-style wine with it. I intend to add 2/3 cup of sugar to carbonate and am thinking I will also need to add some yeast. Any thoughts on how much yeast to add for 5 gallons at this point - maybe 1/4 of a packet or something? It will be EC-1118. Thanks.

 

[gratus fermentatio]

How long has your peach wine been sitting? You may not need to add any yeast, often there is plenty still in suspension, even though it looks crystal clear. The longer it sits though, the more yeast falls out of suspension. Also, what strain did you ferment with?
Regards, GF.

 

[guscampag]

Thank you for response. I just saw it. I fermented with EC-1118 and it has been sitting about 3 months.

 

[gratus fermentatio]

Shouldn't need any additional yeast then.
Regards, GF.

 

[guscampag]

Thanks.
I'll try some without. Maybe I'll get around to it this weekend. I bought some wires and plastic stoppers yesterday!