I my peach wine fermented on the pulp for 6 days and I transferred it to 3 individual 1 gall carboys. I checked the SG and it was 1.002 . I haven't seen anymore signs of fermentation since I moved to the carboys.
How along ago did you rack?
What yeast did you use ?
What was the starting SG?
Did you use any nutrient?
Did you add anything when you racked to secondary?
I used lalvin 71B-1122, I racked 2 days ago, starting SG was1.080 and I didn't use any nutrient. I was only wondering cause I didn't think u could ferment out in just 6 days
small batches go really fast. I just did 6 gallons at a temp of 60 trying to get it to set 7 days of fermenting on pulp. On day 6 it was at 1.030. I racked and it took weeks to get it dry at that temp. But if left out at room temp the batch would have been fermented dry in about a week and the smaller the batch at room temp the faster things happen. I usually use the ICV-D47 on peach and am using the 71B-1122 this year. It really seems to be making some really nice apple and peach wine.
It smells and looks great. its really thick on the bottom so ill rack it this weekend. Im gonna back sweeten one oak one, and leave the other dry. maybe oak all three. is acid level and body a big concern
yes treat it like a white wine. PH should be 3.2.