RevA
Praying this ferments
I loved Jack Keller's site. I often use his recipe's.
That said is the book worth buying and why would you buy it?
That said is the book worth buying and why would you buy it?
Jack Keller Home winemaking
- Thread starter RevA
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I have Jack's book and have found it a worthwhile addition to my wine making library. He is a little light on the base ingredients in most cases but the recipes and techniques are solid. I recommend it especially for beginners.
I actually contacted Jack a number of years ago concerning Bradford pears. If you're not familiar with them, they are an imported, extremely invasive, short lived species with "marble" sized fruit so tart and acidic, they will turn your head inside out!!!
I have no idea what happened in this particular season, maybe the tree cross pollinated with some of our other pears, but the fruit was the size of golf balls but just as unpalatable. Jack said he had made Bradford wine only once and gave me several pointers but told me not to bet the house and camper on the outcome.
Fast forward 18 months and I had one of the best "Country Wines" I've ever made resembling a very smooth, buttery Chard.
My trees (remember invasive!!) have never produced pears that size again and I haven't tried the recipe since but I'm indebted to Jack for his guidance. He was a great wine maker and is sorely missed.
BTW, if you're a woodturner and have never worked with Bradford pear, the wood turns great - green or dry and finishes beautifully.
I actually contacted Jack a number of years ago concerning Bradford pears. If you're not familiar with them, they are an imported, extremely invasive, short lived species with "marble" sized fruit so tart and acidic, they will turn your head inside out!!!
I have no idea what happened in this particular season, maybe the tree cross pollinated with some of our other pears, but the fruit was the size of golf balls but just as unpalatable. Jack said he had made Bradford wine only once and gave me several pointers but told me not to bet the house and camper on the outcome.
Fast forward 18 months and I had one of the best "Country Wines" I've ever made resembling a very smooth, buttery Chard.
My trees (remember invasive!!) have never produced pears that size again and I haven't tried the recipe since but I'm indebted to Jack for his guidance. He was a great wine maker and is sorely missed.
BTW, if you're a woodturner and have never worked with Bradford pear, the wood turns great - green or dry and finishes beautifully.
I've been able to find a free PDF of the book online at multiple websites, so I downloaded that for reference rather than buy the book.
https://swguildpa.com/wp-content/up...ler-Complete-Requested-Recipes-Collection.pdf
Bmd2k1
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a non-vino, Pear question for ya! What do you use/do to prevent/treat Pear Scab? I have one tree here in Michigan that is bountiful but annually it's affected by scab and ALL the fruit goes bad.
Thanks in advance for any tips!
Cheers!
Other than spraying and keeping fallen leaves raked up, not much else you can do from what I've read. I don't do either and still have more than enough fruit to make preserves and pies. My tree is bumping 50 yrs of age so may have some degree of immunity.
user 50660
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naw,,, it's just old like us.... lol
Dawg
winemanden
Senior Member
Speak for yourself Dawg. I'm not old, just well matured!
user 50660
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Dawg's got it; I'm so old the Dead Sea wasn't even sick when I was a kid!!!!
The up side is as I tell my great nephew: "Be careful, there's a reason I'm this old"!!!!
The up side is as I tell my great nephew: "Be careful, there's a reason I'm this old"!!!!
