new kid onthe block

[SWL]

Hi my name is Glyn and live in southwest Louisiana. I have been making wine for about 12 years now. The reason I joined is to learn more about making wine and hone my skills. I have making wine without checking anything and it is time for me to learn.
Just starting a batch of pear wine today. I all ready have in the corboy to start the process. Total of 5 gal. of water, 6 lbs. of sugar, Sg. 1.050, Ph .525. I am trying to get a wine that is on the dry side. I didn't add the yeast to in yet. What do I need to do next to balance it off. Any help would great full.
I also have a large garden, chickens, and make cornmeal.

happy to be on this web site.

Glyn

 

[JasonH]

Hello and welcome. I would adjust the SG to 1.08 - 1.09. You want a final alcohol over 10% for fruit wines, unless you have something else in mind like a cooler i guess.

 

[Woodbee]

SWL Welcome to the madness here. There is tons of good info here. Not to mention hundreds of yeas of experience. First off with the SG that you have to start out with, You will only be able to get your alcohol content up to a little over 7%. So you might want to give it some more sugar. I also think you acid to 6-6.5.
Brad

 

[Wade E]

I agree with above to get the abv up to around 1.085. welcome to our side of the net and glad you joined in the fun.

 

[Tom]

I make Pear. Get yourself a TA test kit, K-meta, sorbate, Pectic enzyme, yeast nutrient, acid blend, clearing agents and Cote des Blancs yeast
For Pear slice and core 36# If unsure what to do let us know. Just a "equipment" list

As above get the gravty to 1.080

 

[Julie]

Hi SWL,

Glad you found your way here. Welcome to winemakingtalk. I think you will enjoy it here.

 

[countrygirl]

welcome to winemakingtalk!

 

[winemaker_3352]

Welcome - feel free to ask questions as you go along.

 

[Deezil]

Welcome to the madness Glyn

 

[Runningwolf]

Welcome to the forum!

 

[SWL]

sg

Hi and thanks for having here. Now I want to get better at making wine.
i just check my sg after cooling off and it is 1.055 today. Five gal ready to make wine. How much sugar I need to add and what of yeast to try and make a little dry.

Glyn

 

[Tom]

Download WineCalc
http://www.xs4all.nl/~mpesgens/thwp/winecalc.html
Enter #'s and will tell you how moch.. I got U add 2.8#'s for 5 gallons to get 1.080

 

[SWL]

add some more

thanks Tom. I will add some more before I start the batch. what do I need to pick my ph up a little for now??

Glyn

 

[Tom]

Whats your TA?

 

[Wade E]

Please tell the ph and ta and type of wine as lots of white wines have a higher ta typically.

 

[SWL]

It is a pear wine with a ph of .525

 

[Wade E]

I would assume that # above is ta and not ph? If it is ta then you need to add some acid but if that is your ph then you either did it wrong or need to seriously calibrate the ph meter or get new solutions.

 

[SWL]

I did wrong. first time doing the test. the ph is 3.36 and the ta .525

 

[Wade E]

Those really arent bad numbers at all. Ph should be between 3.1 and 3.7 and ta should be between .5 - .75 and this can even be higher on the acids depending on some colder climiate white wines. I would ferment yours as is and then adjust the acid if needed post fermentation.

 

[SWL]

that what what I will do for now...

thanks