user 31015
Junior Member
- Joined
- Apr 18, 2014
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I have some pear wine I have been making. I am new and this is all quite an adventure!
It is 6 weeks in the carboy and has been racked once as it had gone quite clear and there was a lot of sediment.
It is also 25% ABV because I am a newb and didn't test the SG of the pear must before I added the recipe-stated sugar hehe.
So, I am wondering if I should just go ahead and bottle it now (once it is tweaked a bit) as it is clear and not fermenting any more, or should I bulk-age it longer (the recipe suggests 6 months, I believe).
When it is time to bottle I figure I will need to tweak it to make it really drinkable. Considering its alcohol content I reckon sweetening up it to be an aperitif sort-of drink would make sense - right? It is 0.90 SG now, what would I aim for? I would do what Jack Keller recommends and stabilize it before adding the sugar, etc, etc.
It is looking pretty clear - no need to add any sort of finings?
Are swing-top bottles ok for wine? I figure maybe not, but I have some, so I thought I would ask.
So far the wine is pears, sugar, yeast, water, pectonase, bit of lemon juice, bit of strong tea. I didn't have tannin to hand when I made it and I didn't do a PH reading (no strips to hand either).
Sent from my iPhone using Wine Making
It is 6 weeks in the carboy and has been racked once as it had gone quite clear and there was a lot of sediment.
It is also 25% ABV because I am a newb and didn't test the SG of the pear must before I added the recipe-stated sugar hehe.
So, I am wondering if I should just go ahead and bottle it now (once it is tweaked a bit) as it is clear and not fermenting any more, or should I bulk-age it longer (the recipe suggests 6 months, I believe).
When it is time to bottle I figure I will need to tweak it to make it really drinkable. Considering its alcohol content I reckon sweetening up it to be an aperitif sort-of drink would make sense - right? It is 0.90 SG now, what would I aim for? I would do what Jack Keller recommends and stabilize it before adding the sugar, etc, etc.
It is looking pretty clear - no need to add any sort of finings?
Are swing-top bottles ok for wine? I figure maybe not, but I have some, so I thought I would ask.
So far the wine is pears, sugar, yeast, water, pectonase, bit of lemon juice, bit of strong tea. I didn't have tannin to hand when I made it and I didn't do a PH reading (no strips to hand either).
Sent from my iPhone using Wine Making