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StevieG

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Hi,

Last year I decided to make 3 different types of wine from scratch [Pear, Plum, and Damson]. I got the recipes off the internet and followed the instructions. I made an oven and kept them at a constant 22 degrees C temp and re-racked ever month or so. I thought all three were fermented so I bottled them.

I then kept all three batches in a wine rack in my summer house/shed. The problem I had is at some point all the bottles containing the pair wine popped out the corks. So the wine was obviously ruined. I have tasted one bottle of each of the Damson and Pear, they seem ok.

My question is. Where do you think I went wrong with the Pear wine? Was it not fermented correctly? Or is the issue the changing temperature with it being kept in the shed? I noticed it had happened at the start of the summer.

Any help will be much appreciated as I want to try a new batch this year.

Cheers
Steve
 

winemaker_3352

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Hi,

Last year I decided to make 3 different types of wine from scratch [Pear, Plum, and Damson]. I got the recipes off the internet and followed the instructions. I made an oven and kept them at a constant 22 degrees C temp and re-racked ever month or so. I thought all three were fermented so I bottled them.

I then kept all three batches in a wine rack in my summer house/shed. The problem I had is at some point all the bottles containing the pair wine popped out the corks. So the wine was obviously ruined. I have tasted one bottle of each of the Damson and Pear, they seem ok.

My question is. Where do you think I went wrong with the Pear wine? Was it not fermented correctly? Or is the issue the changing temperature with it being kept in the shed? I noticed it had happened at the start of the summer.

Any help will be much appreciated as I want to try a new batch this year.

Cheers
Steve

Did you sweeten the wine after fermentation? If so - did you add any potassium sorbate?

If you did not sweeten - what was the ending SG - did you ferment it to dry?

Lastly - did you degass? CO2 build up will cause the corks to pop out as well.
 

Tom

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Could also be that you did not degass enough
 

StevieG

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Did you sweeten the wine after fermentation? If so - did you add any potassium sorbate?

If you did not sweeten - what was the ending SG - did you ferment it to dry?

Lastly - did you degass? CO2 build up will cause the corks to pop out as well.
I am pretty sure I did not sweeten the wine after fermintation, as it tasted quite sweet anyway.

I added a wine stabiliser and a campden tablet before bottling the wine.

SG was about 1.0 as I recall.

When do you degass? As I did not do that unless that is the same as re-racking.
 

winemaker_3352

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Degass is the technique used to rid the wine of excess CO2.

I usually do it when the wine is done fermenting - as degassing will help clear the wine as well.

There are a number of ways to do it. Vacuum pump, whip/stir, shake, etc.

I use a vacuum pump to accomplish this.
 

Woodbee

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Stevie mentions that the wine was sweet to taste. He added campten tabs and bottled. Sounds like it may not have been done fermenting and as I understand, the campten will not kill an active ferment.
Brad
 

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