Making my 2025 Pear Cobbler Wine

[Rojoguio]

Taking the hint from another member here concerning fruit weight to the gallon of wine I had 30 pounds of Pears prepped & frozen for this batch of wine. To the 30 pounds of fruit I only added 1-1/4 gallons of water & 9 pounds of sugar.




Added 1 box of Golden raisins chopped.



Weighed all the sugar on a digital scale.





And tasted the Must for Acid. Since the Must seemed very flat I added Acid Blend till I could pickup a bit of Bite on the finish of the sample taste. I really could not get a specific gravity reading so this is a total guess. I will test the PH after the first racking with my meter.



Going for the Cobbler flavor in the background I added 1tsp of Cinnamon for now. After the first racking I will add a very high grade Vanilla extract, just a touch.



Here is a quick picture of my Meyer Lemon & Page Mandarin wines in the Secondary fermenters. I will be racking these into clean Carboys soon. The plan is to blend the two before bottling.

 

[Rojoguio]

Pitched the yeast today after giving the Pectic Enzyme a 30 hour head start.



Since we are looking for a "Fresh Baked" flavor to this Pear Cobbler wine I thought D-47 Yeast would deliver the best flavor. When D-47 ferments it produces a wonderful yeast aroma in the room. I can't say it will carry over but out of all the wine yeasts I keep here D-47 smells the most like baking bread.



This GoFerm yeast starter supplement really boosts the yeast colony's health. If you are making a yeast starter I highly recommend it.



Once I get the distilled water cooled to under 110 degrees I add the GoFerm then as it cools to 104 degrees I add the dry wine yeast without stirring.







These pictures are of a time lapse from adding the yeast to the measuring cup to 20 minutes later. Each photo is a time lapse of 5 minutes. the final yeast starter is Rockin'.




The mega dose of Pectic Enzyme did a good job of breaking down the fruit after 30 hours. I just dumped the yeast starter to one side of the bucket so it can acclimate on it's own as it wants. More later.