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- Jan 29, 2014
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- Food Industry - - Retired
I would rather put in white grape or apple than water.I hear yuh.
My wine from last year used 9 lbs ripe/over ripe pears in 1 gallon. It's definitely identifiable as pear. I think using 4-5 lbs/gallon like many recipes suggest is laughable.
This year so far I think I'm better at 1/3 water and 2/3 pear. When my last tree comes online I'm going to shoot for 100% pear.
I like the crab apple idea but my crabs aren't growing much. Other years they were about the size of a quarter. This year they're smaller than a dime. VERY tart. I'll keep an eye on them.
I don’t own any crabs, . . one tree I picked from was at church, another was on a fence line at the edge of town and my normal/ favorite is under power lines (the city plants PrairieFire under power lines)
71B will consume some of the malic acid and cut the tart, tart helps magnify any tannin (bitters) in the fruit. If a crab isn’t tannic it isn’t worth the effort adding them.