jamiesavoie
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- Joined
- Aug 8, 2011
- Messages
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With my pears falling, it’s that time of the year for making pear wine again
I’ve only been making wine for 3 years, about 3-4 batches of misc wines and 2 from my pears. The first year I’ve made it, I did the Pear recipe bellow. It was okay but more like a cooler kinda, it did not have much pear flavour.
Last year, I did the same recipe but instead of infusing a must of pears, I juiced some pears and did about half and half of pear juice/water. Results were way better.
Now this year I’ve made a shedder and a press and now I’m about 16 5-gallons full of pears and tomorrow I will juice them. Now I can have pretty much all the pear juice that I want and even more. I was wondering if I should be making it but with only 100% pear juice with no water added? Also, in my little Winmaker’s recipe handbook, I have a recipe for making Perry (recipe bellow). I think I would have enough juice to make 2 6-gallons recipe. My question for the Perry, can I bottle them in regular wine bottles with regular cork?
If you have a good pear wine recipe that you think that would be better than mine, please feel free to share! Also, if you want to suggest or recommend me anything go ahead; I’m still pretty much new at this and I’m still learning this great hobby
Cheers,
Jamie
Pear
4lbs Pears
6 pts Water
4c Sugar
2 ½ tsp Acid Blend
½ tsp Pectic Enzyme
1tsp Nutriant
1 Campden Tablet
1pkg Wine Yeast
When ferment (3-5 days)reach 1.040 transfer into secondary. When ferment reach 1.000 (3 weeks) rack. Rack again if necessary after 3 month
Perry
1gal Juice
Sugar to sg 1.060
½ tsp Pectic Ensyme
¾ Energizer
1 Campden Tablet
1 pkg Camp Yeast
Same thing as above but when ferment is complete, dissolve 1/4c of sugar per gallon. Bottle in champagne or returnable pop bottles. Apply crown caps. Age for 3 months.
I’ve only been making wine for 3 years, about 3-4 batches of misc wines and 2 from my pears. The first year I’ve made it, I did the Pear recipe bellow. It was okay but more like a cooler kinda, it did not have much pear flavour.
Last year, I did the same recipe but instead of infusing a must of pears, I juiced some pears and did about half and half of pear juice/water. Results were way better.
Now this year I’ve made a shedder and a press and now I’m about 16 5-gallons full of pears and tomorrow I will juice them. Now I can have pretty much all the pear juice that I want and even more. I was wondering if I should be making it but with only 100% pear juice with no water added? Also, in my little Winmaker’s recipe handbook, I have a recipe for making Perry (recipe bellow). I think I would have enough juice to make 2 6-gallons recipe. My question for the Perry, can I bottle them in regular wine bottles with regular cork?
If you have a good pear wine recipe that you think that would be better than mine, please feel free to share! Also, if you want to suggest or recommend me anything go ahead; I’m still pretty much new at this and I’m still learning this great hobby
Cheers,
Jamie
Pear
4lbs Pears
6 pts Water
4c Sugar
2 ½ tsp Acid Blend
½ tsp Pectic Enzyme
1tsp Nutriant
1 Campden Tablet
1pkg Wine Yeast
When ferment (3-5 days)reach 1.040 transfer into secondary. When ferment reach 1.000 (3 weeks) rack. Rack again if necessary after 3 month
Perry
1gal Juice
Sugar to sg 1.060
½ tsp Pectic Ensyme
¾ Energizer
1 Campden Tablet
1 pkg Camp Yeast
Same thing as above but when ferment is complete, dissolve 1/4c of sugar per gallon. Bottle in champagne or returnable pop bottles. Apply crown caps. Age for 3 months.