Pear wine

[Bill]

Help!! I checked my pear wine today ( still snake pee) I had a sg of 990
starting sg. 1120 I think that gives me 17.6%. It is pretty sharp at 1 1/2 mo. I would like to give it some flavor, how much juice can I add and
keep it above12 1/2 %
Thanks Bill

 

[Wade E]

Hi Bill, what I would do is reduce the juice down in a pot on the stove
to condense the juice to get a higher concentration of flavor so that
you dont have to dilute the wine to much. Thats what I usually do. As
to how much could be added, at 17.66 which is correct, You could
probably add alot more than you would want to as it would turn out way
to sweet adding that much to bring it down that low from where you are
now.

 

[Bill]

Hi Bill, what I would do is reduce the juice down in a pot on the stove to condense the juice to get a higher concentration of flavor so that you dont have to dilute the wine to much. Thats what I usually do. As to how much could be added, at 17.66 which is correct, You could probably add alot more than you would want to as it would turn out way to sweet adding that much to bring it down that low from where you are now.

Thanks Wade. What I was thinking was to change course althgether
and add Blackberry as I think it would be strong enough to over ride the
Pear. Would heating the pure juice do it?
Thanks again Wade

Bill

 

[Wade E]

What I do is simmer it in a pot like reducing a chicken base to make
broth. I usually reduce the juice by half and it has twice the flavor
and is twice as sweet and is thicker. Ive done this a half dozen times
and it works beautifully for me.

 

[Bill]

What I do is simmer it in a pot like reducing a chicken base to make broth. I usually reduce the juice by half and it has twice the flavor and is twice as sweet and is thicker. Ive done this a half dozen times and it works beautifully for me.

Thanks Wade,I will try it. I read some of the back post and there was referance to adding concentrate could lead to pectin haze
Thanks Bill