Intheswamp
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- Joined
- Aug 21, 2019
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Buddy of mine started a 2 gallon batch of pear wine a couple of weeks ago. This is the link to the recipe article: https://delishably.com/beverages/Easy-homemade-pear-wine-recipe
The ingredients are:
Looking at the recipe it seems that 2 lbs of sugar in a two gallon batch of pear wine isn't very much...about half(?) of what it should have been from what I'm ciphering from Jethro's Book of Wine Making and Gentleman Manners.
Anyhow, the fermentation seems to be stopped. I don't think the alcohol is high enough to stop the yeast but...could it need more sugar? Is it too late to add it? I don't think we've got a lot to lose by giving it a shot....
Thanks for your feedback!
The ingredients are:
- 3/4 gallon pears
- 2 lbs. sugar
- 1 1/4 gallon boiling water
- 1 packet or 1 tsp. bread yeast
Looking at the recipe it seems that 2 lbs of sugar in a two gallon batch of pear wine isn't very much...about half(?) of what it should have been from what I'm ciphering from Jethro's Book of Wine Making and Gentleman Manners.
Anyhow, the fermentation seems to be stopped. I don't think the alcohol is high enough to stop the yeast but...could it need more sugar? Is it too late to add it? I don't think we've got a lot to lose by giving it a shot....
Thanks for your feedback!