Hello everyone, and ty for taking the time to read this! I would appreciate some input on my current peach wine batch. I started this batch on June 2 at a SG of 1.40. It seemed like the typical primary start and racked it into the carboy 8 days later, lots of junk in the bottom. I checked the gravity july 2, and nothing had changed gravity wise. It would only bubble in the airlock if i disturbed the wine. It did have carbonation. i pitched in another pkg of yeast and some more sugar and figured lets see what happens anyways. Today i check it ( aug 1) and the gravity is 1.30. I racked it again today, and there was junk at the bottom of the carboy and it is carbonated just like a freshly opened pop. do i leave it? is it junk , or just taking a long time to ferment all the way? I do NOT use wine kits. I don't use chemicals in my wines at any time, simply fresh juices, sugar and yeast. I'm very hippy bare bones like that. Input? and no snarky "jail hooch" comments...that's ridiculous to offend someone because they don't use the bought wine kits, i like the taste of my wines and that's all that matters. TIA!
Miranda