Pear wine

[davekermito]

Now I've done the 1 gallon testers of a few kits and the standard recipes, and my bigger FV are full of beer I've tried few more experimental/guess work brews.

The first is a pretty solid pear juice brew. Is it normal to have a DJ that seems about 50% full of solids/lees? This one took be my surprise!!

The next is an apple, blackcurrant, clove and cinnamon mix for next Chrimbo - anyone had much success with this particular mix?

[elleks]

It depends where you got the pear juice from.I've bought some in a supermarket, and if you read the label it says that it's made from crushed pears, plus water. Like you, I had a deep crust on top. I suppose if you crush your own (or use Peartiser, which I plan to try next) you might get less sediment.

[lockwood1956]

the first is a pretty solid pear juice brew. Is it normal to have a DJ that seems about 50% full of solids/lees? This one took be my surprise!!

as elleks says, there are a great many solids in there, so dont worry about it too much, but a guide for next time..... sulphite the must and let it sit for a while (24 hours should do it) and then rack from under the crust, leaving you with clear juice which gives cleaner ferment in my opinion.

The next is an apple, blackcurrant, clove and cinnamon mix for next Chrimbo - anyone had much success with this particular mix?

yes, but go very very very easy on the cloves and cinnamon, the cloves especially are very potent, and once in, you cant get them out, but of course you can always add more after ferment is finished and before bottling, if it isnt the exact flavour profile you seek.

hope this helps
regards
bob

[NorthernWiner]

...clove and cinnamon mix

Tie your spices into a piece of cheese cloth to fashion a tea bag of sorts, and fasten that to a length of fishing line. When the spice level is to your liking, you can then simply retrieve it from the vessel.

[lockwood1956]

thats a great tip Steve

thanks for sharing

[David]

This is the sediment in a gallon made from pure pear juice + some WGC:





When I say pure pear juice, it was pressed from frozen and then defrosted fruit (great tip Duffbeer!), then sulphited/pectalased (to try & get a little more sediment to drop).

Then I pasteurised it, which made the last of the solids fall out, enabling me to use something almost as clear as Peartiser for my wine.

[owlwithoutfeathers]

Now I've done the 1 gallon testers of a few kits and the standard recipes, and my bigger FV are full of beer I've tried few more experimental/guess work brews.

The first is a pretty solid pear juice brew. Is it normal to have a DJ that seems about 50% full of solids/lees? This one took be my surprise!!

The next is an apple, blackcurrant, clove and cinnamon mix for next Chrimbo - anyone had much success with this particular mix?

Heya all: Happy Christmas and New Year!

I started a 5 gallon batch of pear and raisin wine back in August/September this year from the pear tree in the garden. Used 22 kg's of crushed pears (skins and all) and let it sit on the must with pectalose for 24 hours before pitching the yeast. I ended up with 4 gallons of "slurry", which i racked and racked and racked every month, and now have 2 gallons of lovely clear(ish) tawny/pinky wine. It's got some real body and feel to it, but definately will be one i sit on for another 6 months. Oh, and i havent used any finings yet . .

Hope this helps.

[lockwood1956]

Next year, if you can, try freezing the pears and then thaw them and press....you will get really pure and clear juice which ferments much cleaner and leaves a fresher earlier drinking wine.


I stabilise mine and sweeten with an elderflower kit (1kg tin) per 3 gallons, produces a fab medium wine. I also use grape juice and sugar....no raisins.

more and more I am switching to pure juice fermentations, they are the future (I've tasted them )

[davekermito]

Cheers for the replies.

I racked it off quite early and made up a DJ with an apple juice/water/sugar mix to (hopefully) provide a decent enough flavour/strength profile.

Went off again like a train but without the lees.

Only time will tell how this one will end up like!

[owlwithoutfeathers]

Hi just wondering how your pear wine came out? Mine is still in demis - it will be near enough two years come September!