Ernest T Bass
Senior Member
- Joined
- Sep 20, 2010
- Messages
- 978
- Reaction score
- 48
I am making some Pear wine, added no water, 3 gallons. Stopped fermenting at 1.016, checked for 2 days.
Copy of Log:
9-4-11 Pear - 35 lbs, sliced, capped, cored and frozen.
pH - 4.4
SpGr - 1.050
Yeast Nutrient - 5 tsp
Tannin - 1 tsp
Pectic Enzyme - 3 tsp
Acid Blend - 4 tsp
9-5-11
SpGr - 1.052
5 cups of sugar to get SpGr to 1.076 = (This is where I wanted it, I figured
low alcohol, and lots of flavor and
backsweeten to about 1.020)
Total must = 4 gallons
made starter with Red Star Premer Cuvee:
1 cup of warm water
1 tsp sugar
1 pinch of nutrient
After about 30 minutes, good head and added to must
9-6
SpGr - 1.040
9-7
SpGr - 1.015
Transferred to 4 gallon carboy w/ air lock
9-10
SpGr - 1.012
Lots of krud -- Racked to 3 gallon carboy w/ airlock
9-11 - (AM)
SpGr - 1.017
(PM) - 1.016
9-12
SpGr - 1.016
Tasted it this morning = Little flavor, little alcohol, and no sugar taste. I figure it converted all the sugar and the yeast is setting their wating on more sugar to convert to alcohol. I think I should use the wine caculator and have it caculate from 1.000 to 1.016 and add that much sugar (maybe a little more to get to 0.0990). Or shoul I wait a few more days and see what happens. If it doesn't change in a couple of days, what do you think of my idea?
Thanks for the help
Semper Fi
Copy of Log:
9-4-11 Pear - 35 lbs, sliced, capped, cored and frozen.
pH - 4.4
SpGr - 1.050
Yeast Nutrient - 5 tsp
Tannin - 1 tsp
Pectic Enzyme - 3 tsp
Acid Blend - 4 tsp
9-5-11
SpGr - 1.052
5 cups of sugar to get SpGr to 1.076 = (This is where I wanted it, I figured
low alcohol, and lots of flavor and
backsweeten to about 1.020)
Total must = 4 gallons
made starter with Red Star Premer Cuvee:
1 cup of warm water
1 tsp sugar
1 pinch of nutrient
After about 30 minutes, good head and added to must
9-6
SpGr - 1.040
9-7
SpGr - 1.015
Transferred to 4 gallon carboy w/ air lock
9-10
SpGr - 1.012
Lots of krud -- Racked to 3 gallon carboy w/ airlock
9-11 - (AM)
SpGr - 1.017
(PM) - 1.016
9-12
SpGr - 1.016
Tasted it this morning = Little flavor, little alcohol, and no sugar taste. I figure it converted all the sugar and the yeast is setting their wating on more sugar to convert to alcohol. I think I should use the wine caculator and have it caculate from 1.000 to 1.016 and add that much sugar (maybe a little more to get to 0.0990). Or shoul I wait a few more days and see what happens. If it doesn't change in a couple of days, what do you think of my idea?
Thanks for the help
Semper Fi