Walking passed a local grocer knocking off big unripe eating pears for 80cents a kg. Spontaneously bought 15 kgs. Ripened them up for 3-4 days, chopped them into pieces and tipped them into a big bucket. Added 8 liters of water, pectin enzyme, yeast nutrient, 3 kg sugar and k-meta. Next day pitched 1118, SG at 1.085. Next day, (today) lots of activity and the fruit has formed a cap. Tested ph and its high so i squeezed the juice of 3 kafir limes into the bucket. Never made pear wine before.
Thing is, once you get the basics down, how much fun is it to turn stuff into wine?
My pear might work ok, i'll need to keep track of the ph, i suspect. In any case, an inexpensive experiment and it just might taste great. We country wine makers will rule the world in the apocalypse!
Thing is, once you get the basics down, how much fun is it to turn stuff into wine?
My pear might work ok, i'll need to keep track of the ph, i suspect. In any case, an inexpensive experiment and it just might taste great. We country wine makers will rule the world in the apocalypse!
