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After several months of fining in the cellar, I finally bottled the Peach Raisin wine that started back in the summer. The peach definitely took some time to clear, even after treating it with the sparkalloid. It got racked several times in the process and looked very clear today. The peaches fermented out to VERY 5 days after the start of fermentation for the Apple Cider Wine from Windy Ridge Orchard, on December 9th, I tested the must to see what progress we had. The juice measured in at 1.010, obviously fermenting at a very rapid pace. Earlier in the week, on a daily basis I stirred the juice to |
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