Ernest T Bass
Senior Member
- Joined
- Sep 20, 2010
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I have 40 lbs of frozen pears that are thawing now, they have been peeled, cored and sliced thin. I would like to make some real good wine (for a change). I have read some recipes but still have questions. Should I add pear juice purchased at the grocery (if I can find it) to make 5 gallons or should I thaw more pears (I have about 50 more lbs frozen). If I don't add pear juice to get the 5 gallons, I don't know how much must I will have, so I don't know how much of each chemical to add. From what I have read, the lower the fermenting temperature, the more flavor you get. What yeast should I use (if this is true). I would like to start the must at a SpGr of 1.075 to keep from hiding the flavor with alcohol, I have a temperature controlled cabinet, so I can control the fermenting temperature in the winter. Is there any advantage to adding the k-meta and waiting 24 hours before adjusting the SpGr and adjusting the pH and waiting 12 to 24 hours before adding the pectic enzyme and other chemicals then wait another 24 hours before pitching the yeast. What yeast should I use and how low of a temperature can I ferment at???????????
Thanks for any help
Semper Fi
Bud
Thanks for any help
Semper Fi
Bud