Since we are going to travel for a few weeks we decided to rack the peach wine. The wine was in a 3-gallon carboy, a half-gallon carboy and a 750 ml decanter. Both the decanter and the half gallon carboy had about an inch of sediment and dead yeast cells at the bottom. The 3-gallon carboy had about 1/2 inch of sediment and dead yeast cells. We racked into another 3-gallon carboy.
While racking we were careful not to get much if any of the muck from the bottom. As a result we were able to fill a different 3-gallon carboy to within an inch and a half of the airlock. Unfortunately we didn’t have enough wine to fill another half gallon carboy so we had to make a decision about the extra wine. We filled the decanter and froze the left over wine. I don’t know if freezing the left over wine was a good idea or not. It seemed to make sense at the time.
Before racking, we measured the specific gravity at 0.990. When tasted, the wine was quite dry and had noticeable dissolved carbon dioxide. There was a slight peach aroma and taste. Kathy didn’t like the dryness and added a bit of sugar to her glass. The result increased the peach taste. We’ll let this wine take its time and let the solids settle on the bottom. Meanwhile we have a debate on how to back sweeten the wine. There are several options.
Cheers,
Terry
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