Hello all,
Made a 1-gallon tester batch of a sparkling peach wine recently. 4 litres of Welch's White Grape & Peach juice, 2 tins peaches (food processor to a pulp, boiled for 15 or so) and 400g sugar added to peach boil. Into a demijohn, cooled, and added half a sachet of Young's Champagne Yeast.
Primary ferment fine, racked it to another DJ after 2 weeks to remove some of the peach pulp. Fermented out after another week or so, added about 80g bottling sugar (as a syrup) and bottled.
A week later have had a little tester. Nowhere near as fizzy as I was hoping, and I am guessing this is because I lost a fair bit of yeast when I racked it. Taste is pretty much bang on where I wanted - dry without being ridiculous, and a bit of body and sweetness from the peach. With some extra fizz and carbonation it should be great.
My only issue is that it has a smell that can only be described as Yeasty. Not pleasant and something I'd like to eradicate. Can anyone think of a reason as to where this smell has come from? The only things I could think of would be that either it was a characteristic of the yeast (in which case I need an alternative!) or that I didn't let it ferment out fully...
I am thinking of putting on a second batch fairly soon, and I wondered if anyone had any top tips?
Thanks in advance!
Made a 1-gallon tester batch of a sparkling peach wine recently. 4 litres of Welch's White Grape & Peach juice, 2 tins peaches (food processor to a pulp, boiled for 15 or so) and 400g sugar added to peach boil. Into a demijohn, cooled, and added half a sachet of Young's Champagne Yeast.
Primary ferment fine, racked it to another DJ after 2 weeks to remove some of the peach pulp. Fermented out after another week or so, added about 80g bottling sugar (as a syrup) and bottled.
A week later have had a little tester. Nowhere near as fizzy as I was hoping, and I am guessing this is because I lost a fair bit of yeast when I racked it. Taste is pretty much bang on where I wanted - dry without being ridiculous, and a bit of body and sweetness from the peach. With some extra fizz and carbonation it should be great.
My only issue is that it has a smell that can only be described as Yeasty. Not pleasant and something I'd like to eradicate. Can anyone think of a reason as to where this smell has come from? The only things I could think of would be that either it was a characteristic of the yeast (in which case I need an alternative!) or that I didn't let it ferment out fully...
I am thinking of putting on a second batch fairly soon, and I wondered if anyone had any top tips?
Thanks in advance!