Recent content by bobpf

Very cool. Really interested in the results. Potatoes would not add any sugars unless you mashed them with a alpha amylase source (barley, alpha amylase powder, etc...), but might bring some body to the wine I would think. Keep up the posts and your thoughts about the process! Thanks.

Facebook I "Liked" you on facebook! :h

Why would I freeze before sending it through the crusher and into the press? Also, I have already crushed and pressed it out.

I used 30# for a 6 gal. batch, guess I might have to give it another go around. As far as jacks recipes go I think they are a great starting point, especially if you have never made that particular wine before. However, I agree that his values can be a little off as these are just general...

:slp Guess I did not answer your first and probably most important question. There are lots of recipes out there and I have always found Jack Kellers blog an outstanding place to start: http://winemaking.jackkeller.net/

In my limited experience... Stay away from blueberry if you like a full bodied fruit forward wine. I did a blueberry bannana wine last year and while its not bad its very bland. At least its not my favorite. On the other hand my strawberry came out fantastic! My advise...let it age, do...

I definitely agree with djrockinsteve with regards to the vapor barrier. Your local HW store should have some good 7mil or other plastic. Ask the experts! A drop ceiling 6" below that should not cause a problem (of course this is my unprofessional opinion)...Check this link out for some...

:mnyI think rice hulls definitely helped...two pressings, the first pressing (majority of the bulk) I got about 2.5 gallons, second pressing with rice hulls I pulled a 1.5 gallons of juice. Sure would be nice to own a bladder press...

I think rice hulls definitely helped...two pressings, the first pressing (majority of the bulk) I got about 2.5 gallons, second pressing with rice hulls I pulled a 1.5 gallons of juice. Sure would be nice to own a bladder press...;)

Out of curiosity, do you use rice hulls in your press? I know this really helps when pressing grapes and thought I would use the same technique when pressing these pears.

I kind of figured the seeds would come through the crusher primarily in tacked and it would just be a matter of not pressing the snot out of the pomace. I appreciate everyones input and would still be interested in others take on this subject.

All, I am getting ready to do a pear wine. I have a new fruit crusher and press. I am planning on crushing the pears and pressing out the juice before starting fermentation. As this is my first time crushing fruit I would like to know if others first core their fruit before crushing...