Well it has been 14 days since we started the Peach Chardonnay. Primary fermentation lasted about a week or 10 days and the wine has been relaxing in the primary bucket for about the last 4 days. Today we racked the wine into a glass carboy for secondary fermentation, which as I can gather, is a clarifying stage (and necessary) for wine. Being a peach wine though, we also got to add some more peach nectar to the carboy to add a sweet tart kick to the Chardonnay base.
Along with the peach juice we added some potassium based salts for stabilizing the wine and some other chemical which force clarity. I am not well versed on what each of them does, but I trust they will do their job. I forgot to get a gravity reading before adding the peach juice but I got one once we were all finished. The gravity was 1.020 and I think the majority of that 20 points was in the fresh juice. I tasted a sample it tasted good and clean and peachy. I think this will really turn out to be a good late summer sipper. Updates will follow on bottling day!
For those that know of mine and my twins struggles with sanitation on our latest beer batches, this is me bleaching the carboy. I'm back in the saddle again.
Transferring from primary to secondary
Assembling the pink drill to the stir rod to stir up the clarifying agents. It is actually a really nice drill.
Final product. In 14 more days it should be nice and clear and ready for bottling. Stay tuned.....
