Pear wine clearing

Discussion in 'Country Fruit Winemaking' started by Jal5, Aug 18, 2019.

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  1. Aug 18, 2019 #1

    Jal5

    Jal5

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    F9B9A204-64EE-4101-B3D8-2932A732771E.jpeg 5 gallons of pear in secondary now. Looking like it will need to clear quite a lot. At what point should I use clarifying agents now or after several rackings? Usually use Super Kleer or Dual fine.
     
    Last edited: Aug 18, 2019
  2. Aug 18, 2019 #2

    beano

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    What was your starting SG? And what was it when you racked to secondary?
    I would wait until the SG bottoms out and remains the same 3 days in a row. Rack, and remove off the gross lees add Camden and wait another 3 weeks, rack again and then add fineings if you like.
    I generally just wait and time will take care of it. But...patience is a virtue. Maybe someone else has a better way or methods that are more beneficial to your cause.:a1
     
  3. Aug 19, 2019 #3

    Jal5

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    Orig. SG 1.086
    0.994 when racked to secondary.

    I’m thinking of letting it sit 3 wks since I added kmeta already then rack and see where I am at.
    Joe
     
  4. Aug 31, 2019 #4

    Jal5

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    Just about two weeks later and with KC added this cleared up amazingly well. Crystal clear in the wine glass. Tastes like a dry white wine hard to compare it to anything. A mild pear taste.

    Next step will be bulk aging maybe 8-9 months. Should be a nice summer 2020 wine.
     
  5. Aug 31, 2019 #5

    Jal5

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    22EBCF8D-57F8-4589-9EF6-97987948733B.jpeg
     
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  6. Aug 31, 2019 #6

    Scooter68

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    Well - I've wondered how strong a flavor pears would present. You might try a little bench test and back-sweeten it up a little. Most fruit wines really improve in flavor with even small amounts of back-sweetening - I've seen marked improvements raising the SG to 1.000 or 1.002
     
  7. Aug 31, 2019 #7

    Jal5

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    I was thinking the same thing scooter. I have a full 5 g carboy plus two bottles now so I can do bench testing with one of the bottles. It’s not a bad taste dry just cannot quite describe it. I may experiment with some pear extract if I can find it.

    I also have 3 g of white kumquat wine aging...that one really is indescribable!
     
  8. Aug 31, 2019 #8

    Scooter68

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    Fruit wines are quite a varied lot of flavors. Loquat was a good one for me but I only got to do that once due to sourcing of the fruit.
     
  9. Aug 31, 2019 #9

    Jal5

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    I like the experimental nature of fruit wines. That kumquat gave me nothing but trouble with the yeast starting.
     
  10. Aug 31, 2019 #10

    joeswine

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    Have you seen my pear wine experience on , Tweaking cheap wine kits and how an Fpac déepens the flavor.
    You are correct when you stated about a mild flavor ,my process adds to that end.
     
  11. Sep 1, 2019 #11

    Scooter68

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    Black Currant has become my nemesis for fermentation. Can't get a batch to ferment dry. Next round will be starting with low ABV mark and then step feeding. Love the flavor but grrrrr the process with Currants is tough. Peach - REALLY love the flavor but clearing is a real PITA.
     
  12. Sep 1, 2019 #12

    HillPeople

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    I've found that pear wine benefits nicely from oak cubes.
     
  13. Sep 1, 2019 #13

    joeswine

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    Probably because the tannins add a profile that gives it a flavor above the original intent.
     
    Last edited: Sep 2, 2019
  14. Sep 10, 2019 at 3:30 AM #14

    oppyland

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  15. Sep 10, 2019 at 11:06 AM #15

    Jal5

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    Thx Joe I will definitely do an fpac with my fruit on the new batch this year.
     
  16. Sep 10, 2019 at 11:08 AM #16

    Jal5

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    I added a spiral of medium American oak to it last week. Very nice addition adding a little crispness to the flavor. Will give it at least another week then backsweeten.
     

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