I have read different recipes for pear wine but figured I would rather just put my pears through my juicer than take the time to chop and crush alll those pears like all the recipes I have found on line say to do. Now, the problem is that I didn't think about how it was going to throw the measurment off by doing this. I measured the pear juice with some pulp and have 3 gallons and 2 cups. Put that in my 6.5 gallon fermenter. I have a 5 gallon carboy as my secondary fermenter so figured I would make this a 5 gallon recipe with a little more water to allow for evaporation.
Anyone ever done anything like this befor or have any idea how it might turn out. Also, since I have more fruit than I think I should have, any suggestions as to how much sugar to use?
Had the juice in the fridge past few days while I was trying to figure out what to do and also waiting for my fermemter to get here in the mail so will not pitch yeast till tomorrow to give the juice time to warm up.
I used Keiffer pears btw.
Anyone ever done anything like this befor or have any idea how it might turn out. Also, since I have more fruit than I think I should have, any suggestions as to how much sugar to use?
Had the juice in the fridge past few days while I was trying to figure out what to do and also waiting for my fermemter to get here in the mail so will not pitch yeast till tomorrow to give the juice time to warm up.
I used Keiffer pears btw.