Pear wine yeast problem

[valleydaz]

If your demi john is 23 ltr then yes transfer under airlock, if only 1 gal ones then it's best to leave it where it is under airlock until fermented out.

My demijohns are 10 litre (two and a bit gallons) x 2. What would you recommend with these?

[Duffbeer]

Well you could use them both and use the remaining 3 litres for top up, I would suggest a good stir before transfering, the problem I find using more than one secondary fermenter for the same batch is that one ends up with a much heavier sediment deposit than the other and they tend to ferment out at different times, (hence the reason for a good stir).
My personal preferance would be to leave in the plastic tub (under airlock) until ferment has ceased, pears leave quite a hefty sediment you may find after racking that it fills both 10ltr d/j's perfectly with maybe an odd ltr for top up.

[valleydaz]

Some good advice, cheers Duff. I'll let it ferment out before transfering I think.

[StockeyDAW]

I would also agree you could leave there as is but you will have to make sure that the lid is tight and the air lock on the lid is bubbling - less direct air to the must now is the best (with the large air space in the primary fermenter and the less CO2 being expelled the lid must be secure?). Racking to a glass DJ with the air lock is better and easier to control any air comming in contact with the must and also when you rack you would be able to leave some of the heaviest crud behind. It will likely be one to two weeks before you reach the SG 1.000 or below; so a little patients will be necessary now. Cheers DAW

[Hippie]

I agree with DAW. Pear. like apple, will oxidise easily and fast when the fermentation slows down and SG falls to below 1.030, and will need to get into glass and under an airlock without any more headspace than you can get by with to allow for foaming, etc., and then top up as it will allow.

Just my opinion.

[medpretzel]

I agree with DAW. Pear. like apple, will oxidise easily and fast when the fermentation slows down and SG falls to below 1.030, and will need to get into glass and under an airlock without any more headspace than you can get by with to allow for foaming, etc., and then top up as it will allow.

Just my opinion.

I wholeheartedly agree!

[valleydaz]

Well i've got it in the demijohns now, measured the s.g. at 1.002 this morning.
I managed to get 23 litres out of it, 2x10L & 1x3L.
Heres a photo of them now;

Its as thick as pea soup, time will tell.

cheers

[StockeyDAW]

Now that is progress! You will be able to watch the volcanic eruptions from the yeast lees at the bottom of the DJ'S and count seconds between the bubbles to give you an idea how the rest of the alcohol fermentation is going. Cheers DAW Nice pic's...

[Hippie]

Very good! You can now relax and let them finish fermenting and top up a little at a time, and not have to be in a hurry to do anything else to it. Looks like you will have alot of gross lees. Good pics! I love wine porn!

[valleydaz]

There is a lot of sediment at the bottom now. I'm in two minds whether to rack it now or to wait and let it compact a bit more (after all its only been a few days)

[Duffbeer]

Best to leave well alone now, as stated earlier pear wine gives a lot of sediment, leave to ferment out before racking. Too much tampering at this stage may stall the ferment, short term on the sediment won't harm.

[StockeyDAW]

There is a lot of sediment at the bottom now. I'm in two minds whether to rack it now or to wait and let it compact a bit more (after all its only been a few days)

Not advisable to rack the wine again now. Sure there is some dead yeasties around but there are also still active ones that are assisting the fermentation process and flavour profile. The less will gradually settle to the bottom of the DJ and compact somewhat. The must will start to clear and near the conclusion of the alcohol fermentation process. This will take approximately 14 days and possibly 21 days. Measure the SG when you think the fermentation has stopped - It should read 1.000 or lower for three consecutive days. Then it will be time to go to the next procedure. Let us know when you get to this SG and we will advise what to do next. now its just watching the ferment to make sure that it does not get stuck and confirming the fermentation is getting slower by counting the seconds between each bubble in the air lock release. Cheers DAW

[Hippie]

I agree with the 2 lads above!

[valleydaz]

thanks for the advice, I'll keep an eye on it and wait.
here is a photo;

[StockeyDAW]

Excellent - just what it should look like at this point. Cheers DAW