sirden1959
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- Oct 21, 2009
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Followed a recipe
5 pounds of home grown small pears. chopped up in to 1/2 piece (destemmed and cored) and then frozen.
1 gallon of water
2 pounds of sugar (just regular table sugar)
pectic enzyne, yeast nutrient camdem tablet (spelling ?)
boiled half the water placed in bucket mixed all chemicals firsts then added the pears in a nylon bag and added the room temp water (1/2 gallon).
24 hours later mixed in wine yeast, 1 full package ( I know now I need to add it in warmed water mixed first) temp been between 60 to 75 going to add a heating pad tonight to keep the temp more steady.
Start SG 1.072 9% Alcoh.Content *(sugar reading
day 3 SG 1.060 7.5 Alcoh COntent Stirred it to
day 4 SG 1.055 6.75. Alcoh COntent Stirred it to
day 5 SG 1.040 4.8 Alcoh COntent Stirred it to
day 6 SG 1.020 6.75. Alcoh COntent Stirred it to
day 7 SG 1.010 Degassed for 10 minutes (learned that because of the great folks here)
Then placed in 2- 1 gallon glass jugs for second fermentation.
Day 9 Air bubbles stopped coming in the airlock, yeast and solids settle to the bottom wine is starting to clear all ready.
SG is .0995, has stopped bubbling. Temp has been 68 degrees thru the whole process.
Question 1 Can the pear wine be done fermenting all ready?
Question 2 Should I stir it up again degas some more then leave it all settle again or just basically rack it.
Question 3 I would like to add some sweetness, taste is a little flat, was thinking some pear juice if I can find it if not I can make my own. Or I can add some sugar (2 parts sugar to 1 part water) but how much should I add..
Thanks all… I have learned much in the last couple of weeks from every one, both from my frst post ad reading others post.
5 pounds of home grown small pears. chopped up in to 1/2 piece (destemmed and cored) and then frozen.
1 gallon of water
2 pounds of sugar (just regular table sugar)
pectic enzyne, yeast nutrient camdem tablet (spelling ?)
boiled half the water placed in bucket mixed all chemicals firsts then added the pears in a nylon bag and added the room temp water (1/2 gallon).
24 hours later mixed in wine yeast, 1 full package ( I know now I need to add it in warmed water mixed first) temp been between 60 to 75 going to add a heating pad tonight to keep the temp more steady.
Start SG 1.072 9% Alcoh.Content *(sugar reading
day 3 SG 1.060 7.5 Alcoh COntent Stirred it to
day 4 SG 1.055 6.75. Alcoh COntent Stirred it to
day 5 SG 1.040 4.8 Alcoh COntent Stirred it to
day 6 SG 1.020 6.75. Alcoh COntent Stirred it to
day 7 SG 1.010 Degassed for 10 minutes (learned that because of the great folks here)
Then placed in 2- 1 gallon glass jugs for second fermentation.
Day 9 Air bubbles stopped coming in the airlock, yeast and solids settle to the bottom wine is starting to clear all ready.
SG is .0995, has stopped bubbling. Temp has been 68 degrees thru the whole process.
Question 1 Can the pear wine be done fermenting all ready?
Question 2 Should I stir it up again degas some more then leave it all settle again or just basically rack it.
Question 3 I would like to add some sweetness, taste is a little flat, was thinking some pear juice if I can find it if not I can make my own. Or I can add some sugar (2 parts sugar to 1 part water) but how much should I add..
Thanks all… I have learned much in the last couple of weeks from every one, both from my frst post ad reading others post.