Pear Wine Suggestions

[smokegrub]

I finished steam-juicing some pears and now have 22 quarts juice ready to go. I would appreciate thoughyts/suggestions regarding the following recipe:

20 qt juice
2 cans Welch's Frozen White Grape Concentrate
5 ripe bananas (boiled; strained)
5 1/2 t pectic enzyme
1 t grape tannin
3 t yeast energizer
Sugar to SG 1.09
Water to 5 1/2 gal
Yeast EC 1118

Normal wine-making procedures. Degas, clear and preserve. Simmer 2 quarts pear juice to one quart; add to wine plus enough sugar to SG 1.01. Clear and bottle.

 

[Goodfella]

Looks good Smoke.


I used some white raisins in mine. But it's to early to say how it's turned out.


I did a gallon using Bartlett pears, and a gallon using De Anjou pears. So I can do a comparison. (I considered saying a comPEARison) haha

 

[smokegrub]

I will add some raisins. I want to get some additional body. My last pear was a bit on the light side for my taste. Thanks for the input.

 

[Goodfella]

Yeah... With the bananna's and raisins, you should get a lot of body.

 

[Tom]

I would use more for a f-pac. Pear will not have a real strong flavor. Try 3-4 qt reduced in 1/2
I would also backsweeten and personally I use Cote des blanc yeast
Don't forget to check the TA. You will need to add acid blend for sure.

 

[smokegrub]

Thanks for the feedback, Tepe.

 

[Tom]

LOL !
I have 2 - 6 gallon batches going now from steamed juice a month apart.
BTW I got the Pears dare I say.....FREE.

 

[Goodfella]

What TA do you want on Pear wine?


I use the accuvin tests from George

 

[Tom]

My TA is about .60-.65% same as any fruit wine you make.

 

[Goodfella]

How is the Pear coming along Smokegrub?