Peach Mash Problems, Maybe?

[jpeterman2001]

I am new to the forum, well new to posting you guys have such great information I have been a lurker more than once.

Anyway I have tried a peach mash using 3 - 6 lb cans of slice peaches in light syrup in 5 gallons of water using a turbo yeast. ( I know shame on me for the turbo yeast)

Most of the slices were mashed/cut into quarter inch pieces roughly, although I am sure a few escaped my diligent attack with the potato masher, good for them lol. Well I made a mistake and forgot to take a OG so I don't know where the start is. The same night I made up the mash it foamed and bubbled and was highly active fermenting at about 78F. So much so that I had to move it to a bigger container. After moving it, it was still highly active foaming and bubbling, I pushed down the cap 2 to 3 times a day. The next day the same activity and I pushed the cap down again about 3 times. The 3rd day in the morning still active but in the afternoon there was no foam the cap had partially fallen and looked like very little activity if any at all. I took a gravity reading for all the good it does me and it is 1.000. Now my other mashed have stopped about here so I am thinking that it has just ran out of sugar. But I have never had one ferment out this fast so I am asking for thoughts, advice, and opinions.

Did I lose some sugar by not blending the peaches up?

Thanks again for the wealth of information you guys put out and thanks for any help you can give me.

[Dnderhead]

your right if no OG then you don't know how much sugar and we don't either.
so we cant answer.but if its 1. then its most likely finished.
you give part of the information ,,you git part answers.

[jpeterman2001]

Yeah I get that and like I said I made a mistake. I was just trying to see what some of you guys thought about the 1.000 gravity. Trying to make use of all the experience here. Thanks for the answer.