Stuart77047
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- Joined
- Sep 15, 2011
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- 36
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I have a batch of canned pear wine going. From my SG readings I think it will end up being just a tad strong.
The problem started when I pureed the pears instead of chopping them up. I did add a generous amount of pectin enzyme. The resulting must was super thick. The only way I could estimate the starting SG was to use two hydrometeres. One I pushed down and let it rise. The other I let sink down on its on. After about 30 mintues I checked them and there was a 0.04 difference. I adjusted the starting SG so that one read 1.105 and the other read 1.065 to try to get around 1.085. I let it sit for 24 hours. It had not changed in thickness or SG.
I added the yeast. After another 24 hours it was really going. I measured the SG again and it was 1.095. The must was much thinner at this time, so I could get a good reading. I think it will be a little strong but not too much of a problem. I am not sure if some extra sugar came from the pears or if my measurement was wrong.
Has anyone else ever had a thick must like this, where you had pureed something or used a pureed base? I was not able to get any juice to separate out from the pureed pears. It was like a thin applesauce. Does anyone know of a way to get a good SG reading from a thick must?
I know this is going to be a hard wine to clear.
The problem started when I pureed the pears instead of chopping them up. I did add a generous amount of pectin enzyme. The resulting must was super thick. The only way I could estimate the starting SG was to use two hydrometeres. One I pushed down and let it rise. The other I let sink down on its on. After about 30 mintues I checked them and there was a 0.04 difference. I adjusted the starting SG so that one read 1.105 and the other read 1.065 to try to get around 1.085. I let it sit for 24 hours. It had not changed in thickness or SG.
I added the yeast. After another 24 hours it was really going. I measured the SG again and it was 1.095. The must was much thinner at this time, so I could get a good reading. I think it will be a little strong but not too much of a problem. I am not sure if some extra sugar came from the pears or if my measurement was wrong.
Has anyone else ever had a thick must like this, where you had pureed something or used a pureed base? I was not able to get any juice to separate out from the pureed pears. It was like a thin applesauce. Does anyone know of a way to get a good SG reading from a thick must?
I know this is going to be a hard wine to clear.