Pavel314
Junior
- Joined
- Dec 3, 2010
- Messages
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Last August, I made a batch of pear wine from the seckel pears growing in my yard. I also made a quart of pear juice, which I boiled down to a pint of more concentrated syrup. I froze the syrup for later use.
When the wine had cleared after about six weeks, I put 13 grams of sugar into each of 16 champagne bottles, filled with the pear wine, and capped. After about six months of secondary fermentation, I started the riddling process for about a month, then disgorged. I added 10 milliliters of the pear syrup to each bottle before corking.
After about three weeks, we tried a bottle. Very good bubbles, nice pear flavor, and the syrup had given it a balanced taste, i.e., not too dry and not too sweet.
I did notice a slight yeasty taste and wondered if six months of secondary fermentation was too long. Any recommendations on how long secondary fermentation should last to give a good fizz?
When the wine had cleared after about six weeks, I put 13 grams of sugar into each of 16 champagne bottles, filled with the pear wine, and capped. After about six months of secondary fermentation, I started the riddling process for about a month, then disgorged. I added 10 milliliters of the pear syrup to each bottle before corking.
After about three weeks, we tried a bottle. Very good bubbles, nice pear flavor, and the syrup had given it a balanced taste, i.e., not too dry and not too sweet.
I did notice a slight yeasty taste and wondered if six months of secondary fermentation was too long. Any recommendations on how long secondary fermentation should last to give a good fizz?
