Pear Wine

[Charlesthewino]

buzzerj - I used Red Star Montrachet for both the initial and recent. There is plenty of activity and lots of purkulating in the must so it appears to still be fermenting. The ph is 3.6. So far I don't see anything really out of whack. If the fermentation does stall then I'll just end up with a sweet wine. I'm totally ok with that.


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[Runningwolf]

Dan, I'm not understanding the question. I was trying to point out that if you backsweetened to 1.050, that would be uber sweet as a wine. I just took a Pinot grigio to 1.005 and its semi-sweet to sweet for me. I've had a tart Niagara that was backsweetened to 1.020 that made my teeth hurt.

Bill I apologize. I was converting to brix wrong. You are correct.