Woodbee
Senior Member
- Joined
- Feb 2, 2009
- Messages
- 274
- Reaction score
- 1
Pre-jacked? huh? I was given 10 gallons of frozen Bartlett pear juice from last year. I didn't know it was coming and I had NO room in the freezer. So overnight I upended each container over a primary. In the morning I had about 5 gallons of pear syrup in my buckets. Left in the original containers were large chunks of pretty clear ice (5 gallons). So I had all the goodies and little of the water. So it went into a single primary and off we went. It really didn't take that much sugar to get it up to my SG.
Fast forward four months. We had a couple here a couple of weeks ago and I offered her a glass of wine. I asked here what color she wanted and she said that it didn't matter as long as it was dry. Well I always back sweeten to some extent. So I didn't know what to give her until I thought about the Pear batch setting in a carboy. I knew that it was dry, clear and ready to stabilize and sweeten. So I pulled off a couple of glasses and found it delicious. The gal ranted and raved about it. And I could not believe that I liked it, being so dry.
So days latter I ran a glass full past the lips of my tasting guru and he emphatically told me " Don't you dare do anything to it.". So it went into bottles yesterday.
I am surprised that my taste has grown to like such a dry wine. I knew that my first wines were way too sweet. And all of my wines seem to be getting drier as I mature as a wine maker. Is this kind of normal? And am I going to find Mad Dog disgusting someday?
Brad
Fast forward four months. We had a couple here a couple of weeks ago and I offered her a glass of wine. I asked here what color she wanted and she said that it didn't matter as long as it was dry. Well I always back sweeten to some extent. So I didn't know what to give her until I thought about the Pear batch setting in a carboy. I knew that it was dry, clear and ready to stabilize and sweeten. So I pulled off a couple of glasses and found it delicious. The gal ranted and raved about it. And I could not believe that I liked it, being so dry.
So days latter I ran a glass full past the lips of my tasting guru and he emphatically told me " Don't you dare do anything to it.". So it went into bottles yesterday.
I am surprised that my taste has grown to like such a dry wine. I knew that my first wines were way too sweet. And all of my wines seem to be getting drier as I mature as a wine maker. Is this kind of normal? And am I going to find Mad Dog disgusting someday?
Brad