 Rank: Junior Member Groups: Registered
Joined: 1/4/2013(UTC)
Posts: 28
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"I have a peach mash that has been going for two weeks tomorrow. It was 17lb canned peaches,15lb sugar and 6 gallons water and 3 packs of active dry yeast.
The sg before i added yeast was 10% abv. A week later when i checked it. It was down to 5%. I really need to run this tomorrow cause i wont have time for several weeks after tomorrow. Is there any way i can speed it up. It is still bubbling about every 10 seconds or so. Please advise"
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 Rank: Advanced Member Groups: Registered
Joined: 7/13/2012(UTC)
Posts: 169
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have you taken an SG reading on the wash? how close is it to 1.00? does it still taste sweet? I wouldn't in any way try to hurry it up. its not gonna hurt anything to sit there for a few more weeks. in fact when it stops bubbling or slows down you can rack it into another fermenter cap and airlock it and let it sit for a few more weeks if you want. it's not gonna hurt anything it'll probably just help clear it out more for you. Since you've got all that time and money in the brandy my advice is to not rush it.
However if your under 1.00 and it doesn't taste sweet then your yeast has eaten all the sugar. You could then rack it and let it sit for a couple of weeks to clear before distilling or run it without letting it clear. good luck
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