pear wine batch

[Bill]

This my first post so bare with me:
I am going to make 3 gallons of pear wine and the reciept calls for 1 gallon
Do I tripple the additives including the yeast?
Thaks for any insite
Bill

 

[Dean]

No, the yeast should be just fine. Depending on the additives, I'd add 3 times the acid to balance it (however, taste should decide when almost finished), and I'd break up the nutrient in 3 phases, before ferm, 2nd day of ferm, and 4th day of fermentation! Breaking up the additions of nutrient makes for an earlier drinking wine. I'm not sure why, and I've yet to come up with a scientific reason. But by all reports, it works!

edit: So in other words: Triple the recipe, except for yeast.Edited by: Dean

 

[Waldo]

Can you post your recipe Bill

 

[Bill]

Hi Dean:


I don't know if I sent a thank you note but thanks a bunch.


Nice to hear from B.C. I lived in Kamalops for a year in 1969


Living in Arizona now what a change.
will try it your way it sounds good to me




I got a post from Waldo so I will see what he has to say


Thanks again

 

[Waldo]

The recipe looks good Bill..I think you will have you a mighty fine wine.

 

[pkcook]

Welcome to the forum Bill! Glad to have you aboard.

 

[joppavineyard]

It might be too late, but I'm not sure I would triple the acid blend of your recipe. Early on in my experiences I've ruined excellent fruit and grape juices by blindly following a recipe. You should do an acid titration first to see where the must is and then adjust it to a TA of .65 (for white wines). FYI 18 grams of tartaric acid will raise the titratable acid of 5 gallons of must 0.10 percent.

 

[grapeman]

Welcome to the forum joppavineyard. It sounds like you have plenty to share.

 

[Wade E]

Hi joppavineyard, I t sounds like you've been making wine for quite some time. Glad to have you and your knowledge aboard!