Pear Wine - Slow Fermentation?

[Jetpilot007]

I purchased about 4 gallons of pear juice - Looza brand from Belgium.

Added sugar to the mix to bring to SG of 1.15. Added K-Meta and let sit for 24 hours. Also added Pectic enzyme as well. EC-1118 yeast - which I call the powerhouse yeast.

Fermentation started 24 hours later. Three days later measured the SG an it is now at 1.07. 12 hours later and the SG did not budge. From what I see there is bubbling action (CO2). And when I stir the must there is foaming action.

I am stirring at least 3 times daily. Also added Yeast nutrient just recently to give it a kick start.

Any thoughts would be appreciated.

 

[Deezil]

Whats the temp?
Sounds like it may be running on the cool side; not necessarily a bad thing..

 

[Jetpilot007]

The temperature of the room is 70 degrees. Will take a reading of the must.

Has anyone used bottled pear juice?

 

[Jetpilot007]

Just measured the temperature of the must: 70 Degrees

 

[Jetpilot007]

Also the must is bubbling up quit nicely I am thinking the yeast nutrient may have provided a boost to the yeast!

 

[cpfan]

Enough sugar to reach about 20% alcohol. It dropped .080 in sg in 3 days, that's about 10% alcohol. Sounds like it's working pretty good to me.

When it's done, I hope you can taste the pear over the alcohol. Good luck.

Steve

 

[Deezil]

I dont know why I thought the OP said 1.095, but 1.150 is definitely a different story..

I also, dont know, if you'll really want this to finish out at the max ABV

 

[Jetpilot007]

Sorry it was 1.095