Pear Wine Started

[Eland]

I started this six gallon batch of pear last Tuesday. The recipe I used and specifics are as follows:


3 Gallons Pear Juice From Steamed Pears (27lbs)
1 tsp Ascorbic Acid
5 tsp Acid Blend
4 tsp Pectic Enzyme
3/4 tsp Grape Tannin
5 tsp yeast nutrient
1 tsp yeast energizer
1/4 tsp K-Meta
9 lbs Sugar
1 Can White Grape Concentrate
2 packs of Cotes De Blanc Yeast - I divided into two, three gallon batches. The beginning sg was 1.084. I rehydrated the yeast and pitched 12 hrs after adding pectic enzyme.




The pear juice waiting on the yeast.

The yeast after 24hrs.

Transferred to secondary on 01/25/09. The airlocks are merrily bubbling away.

 

[Tom]

Congrats !

How about more info on ingretients?

What was the gravity when you racked?

 

[joeswine]

Ive made this before very delicate need to not over power the flavor withalachol at the very least have a pear fpac in waiting..

 

[Eland]

Congrats !

How about more info on ingretients?

What was the gravity when you racked?

Tepe, I will post the recipe and other specifics tonight when I get home. I don't have my notes with me at the moment. I can tell you however, that the starting sg was 1.084 and I transferred it at 1.00.

 

[Tom]

Looks ok so far...

 

[Wade E]

Those are good #'s!

 

[K&GB]

Looking good there Eland. Keep the pics coming please. I've got a can of VH Pear in the pantry just waiting to become wine. I'll definitely be following your posts.


Ken

 

[Eland]

An update on this wine:
I racked again on 02/24/08 into another secondary. The 1 gallon jug was very clear already, while the 5 gallon carboy is still somewhat hazy. The taste was actually pretty good and somewhere between a riesling and a chablis.


I put 1oz of medium Hungarian oak in the gallon jug and will blend it with the 5 gallons when I rack again in a few weeks. I'm really hoping to get a very hint of oak after it has aged a bit. Even though it was good to me dry, I may sweeten just a bit to bring out a bit more of the pear.

 

[Tom]

Eland,

How long did it take to do 27# of pears via the steamer/juices?

 

[Waldo]

Looking good elad..gotta ask though. What was the addition of ascorbic acid for at initial fermentation?

 

[Wade E]

I use ascorbic acid with fruits like this in primary also to prevent the must from browning. Eland, I also did a pear wine and can second the taste of Chablis. it is almost 4 years old now and only have 1 bottle left and will have to start another batch eventually, I think it came out pretty darn good for using canned pears that I got on a very good sale at Shop Rite with a Can-Can sale!

 

[Eland]

Eland,

How long did it take to do 27# of pears via the steamer/juices?

Tepe, if I remember correctly, it took me about six hours to finish that batch.

 

[Eland]

Waldo, as Wade mentioned, I used the ascorbic acid to prevent browning.

 

[Tom]

WOW !

6 hrs to get juice from 27# of peaches.

Is that a normal time even for other fruit?

 

[joeswine]

tepe this weeks wine meeting ,you'll be tasting my new peach wine lbs. of peaches process in 4/5 hrs. with a plan prior to implementation ,,,there was peach juice in my hair and mostly in the straining bag and bucket but not a hard time frame to work in.....

 

[Tom]

You will also "taste" my Peach wine I just bottled.

 

[Tom]

Is this how you make Apple Wine ??
NEAT PRESS !!

Kinda looks like Waldo...

 

[smokegrub]

: )

 

[grapeman]

That thar looks like Cletus's van. It may be Waldo test drivin 'er.