Pink Peppercorn Pear wine (The Triple P)

[Polarhug]

Pears look to be on sale at 99cents a lb (usually here in Alaska its $3-5 per lb!) So I think I will start a *fun* batch of pear/welch white wine this weekend. Maybe 25lbs for a 6 gallon batch, and then doing 10lbs more after stabilization for more aroma and flavor?? Last batch a lot of the delicate pear nuances really got lost in the yeast scrub.

I plan on adding in some bananas + raisins for body, and welch's white niagara as well.

Here is where the FUN part is. Splitting off about 3 gallons to also add in a pink peppercorn extract closer to bottling time. I've been testing this pink peppercorn/vodka extract and it is AMAZING. Sweet up front, full of florals with a really slight spice kick.

With all the pepper wines I've seen on here, I know I can count on you guys to let me know if this is a bats**T crazy idea. Because if it is... then I'm REALLY going to want to try it!

 

[Arne]

My thoughts are see how it tastes When it gets close to bottling time. If good or great, try a bit of bench testing with your pink peppercorn. That way if you decide you don't like it or if it isn't quite right, you won't mess up the whole 3 gal. If it is good, add away. Good luck with it, Arne.

 

[Polarhug]

Thanks that a great idea. I got my box of pears - 45 lbs yesterday BUT they are rock solid. The grocery display ones were perfect ripe but the nice produce lady didn't want me to take them all and got me a box from cold storage. It will be 1-2 weeks before I can start now. Ack!

What is more effective, aging on additional fruit after fermentation OR making an f-pac to add?

On f-pac you would cook the holy bu-jeesus out of it... isn't there aroma lost?? Also what about the pectin set on fruit I thought boiling it was a no-no?

 

[Arne]

Since you are going to use the welches, how about fermenting down to 1.030 or 1.040 or so with just the welches. Have your pears ready, I ran mine thru the grinder on my apple press last year. Anyway, add some water to them, just enough to cover. Add your pectic enzime and let it sit for a day. Now when the welches are down to the above s.g. add the pear slurry to the primary. Let it finish out and bet that should keep the flavor up. I have not tried this, just thinking about it. if you do try it, keep us informed on how it turns out. Good luck with it, Arne.

 

[Polarhug]

This weekend I sliced and froze 20lbs of the ripest pears. Along with 7lbs of frozen then boiled up bananas. Then I let them sit overnight in a warm place to juice out with the pectic enzyme. Just added in the yeast last night.

I knew the freezing would break down the fruit - but I had never froze pears before. Holy Shizzle it looks like baby food this morning. It is a thick puree slurry with nary a solid piece of fruit to be seen! There is about 5gallons of puree.

I ended up not using welches. 6lbs of sugar. Really trying to get that elusive pear aroma and taste to show for me. Now I have to decide on whether to make a F-Pac or "dry hop" 10lbs of additional pears after stabilizing. What would add the best nose?

 

[Polarhug]

My thick pear slurry morphed and tried to crawl out of the bucket overnight. There was at least 5" of headspace between it and the airlock when I went to bed & this morning there was a spray foam of pears coming out the bulging lid sides. The airlock sounded like a machine gun.

I didn't have time to open the lid and sanitize a blow off tube before having to leave for work so i'm hoping it holds long enough to siphon a gallon off tonight to pull the pressure off.

Lots of towels, lots of laundry.

 

[snowgirl812001]

I'm anxious to see how this one turns out, sounds great!

 

[Polarhug]

Me too! I ended up with 4 solid gallons. Half will be plain pear, half pink peppercorn. Pear aroma is amazing, I dry hopped 3 additional lbs or pear for a week. I have the extract going, I'll add that close to when i'm ready to bottle up!

 

[Julie]

For furture reference, don't snap the lid down on the primary especially on a fruit wine. LOL, they do love to make volcanco's! Keeping a towel of a loose lid is all you really need until fermentation slows down.