sirden1959
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- Oct 21, 2009
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Hello all
I have started my first attempt at wine.
5 pounds of home grown small pears. chopped up in to 1/2 piece (destemed and cored) and hten frozed.
Follwed a recipe
1 gallon of water
2 pounds of sugar (just regular table sugar)
pectic enzyne, yeast nutrient camdem tablet (spelling ?)
boiled half toe water placed in bucket mixed all chemicals firsts then added the pears in a nylon bag and added the room temp water (1/2 gallon).
24 hours later mixed in wine yeast, 1 full package ( I know now I need to add it in wared water mixed first) temp been between 60 to 75 going to add a heating pad tongiht to keep the temp more steady.
Start SG 1.072 9% Alcoh.Content *(sugar reading
24 hours later SG 1.060 7.5 Alcoh COntent Stirred it to
48 hours later SG 1.055 6.75. Alcoh COntent Stirred it to
in the first 24 hours the yeast smell like bread cooking.
48 hours regualr bubbling in the air lock.
There was no bubbles / foaming. Is this normal?
Should I add more sugar?
Another question,,,, has any one used those power juicers like Jack Olain (?) offers for drink thats will seperate the pulp from the juice,,,,for making wine??
I hope I gave you all enough information, as well as the correct terms....
Den
I have started my first attempt at wine.
5 pounds of home grown small pears. chopped up in to 1/2 piece (destemed and cored) and hten frozed.
Follwed a recipe
1 gallon of water
2 pounds of sugar (just regular table sugar)
pectic enzyne, yeast nutrient camdem tablet (spelling ?)
boiled half toe water placed in bucket mixed all chemicals firsts then added the pears in a nylon bag and added the room temp water (1/2 gallon).
24 hours later mixed in wine yeast, 1 full package ( I know now I need to add it in wared water mixed first) temp been between 60 to 75 going to add a heating pad tongiht to keep the temp more steady.
Start SG 1.072 9% Alcoh.Content *(sugar reading
24 hours later SG 1.060 7.5 Alcoh COntent Stirred it to
48 hours later SG 1.055 6.75. Alcoh COntent Stirred it to
in the first 24 hours the yeast smell like bread cooking.
48 hours regualr bubbling in the air lock.
There was no bubbles / foaming. Is this normal?
Should I add more sugar?
Another question,,,, has any one used those power juicers like Jack Olain (?) offers for drink thats will seperate the pulp from the juice,,,,for making wine??
I hope I gave you all enough information, as well as the correct terms....
Den