New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > making pear wine




Reply
 
LinkBack Thread Tools Display Modes
Old 09-27-2008, 11:41 AM   #1
roboman42186
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: antioch tn
Posts: 6
Default making pear wine

shoud i filter all the juices be 4 frem....



__________________

Last edited by roboman42186; 09-27-2008 at 11:47 AM.
roboman42186 is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2008, 01:19 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,659
Liked 3863 Times on 2824 Posts
Likes Given: 646

Default

Quote:
Originally Posted by roboman42186 View Post
shoud i filter all the juices be 4 frem....
I'm not sure what you're asking. I usually smash up fruit, and keep it in a big mesh bag for the first 5 days or so of fermentation. Then I lift up the bag and sqeeze the remaining juice out. Pectic enzyme really helps, if you add it at the very beginning when you mix up the must. It helps break down the cell walls and gets more juice out of the fruit, as well as an aid in clearing.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2008, 01:30 AM   #3
CEMaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Cape Elizabeth, Maine
Posts: 142
Default How much fruit there Yooper?

Seems like, once again, I have stumbled on the sagest of all, Yooperbrew.
My neighbor has 2 old, gnarly pear trees. Normally the fruit is hard and dry. This year has been very very wet and the fruit is wonderful! I want to make a wine.
Problem 1, I have never made wine. I have been brewing for about 12 to 15 years so have some knowledge under my belt.
So, I have three questions:
1. Who much fruit should I mash?
2. What should I use for yeast?
3. Is there anything else I need?

Thanks Yooper!

Quote:
Originally Posted by YooperBrew View Post
I'm not sure what you're asking. I usually smash up fruit, and keep it in a big mesh bag for the first 5 days or so of fermentation. Then I lift up the bag and sqeeze the remaining juice out. Pectic enzyme really helps, if you add it at the very beginning when you mix up the must. It helps break down the cell walls and gets more juice out of the fruit, as well as an aid in clearing.
__________________
The Brewhouse at Alewife Cove

No matter how much I miss my target, I still make beer.
DBM


Primary 1 - Nada
Primary 2 - Zip
Secondary 1 -
Secondary 2 - Ocean House Coffee Porter
Kegged - Iron Clad Pale Ale Cascade 2011
Bottled -
Drinking - Oak Pond Somerset Lager, October Fest & Nut Brown. Ocean House Coffee Porter. Iron Clad Pale Ale Cascade 2011.
CEMaine is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2008, 01:37 AM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,659
Liked 3863 Times on 2824 Posts
Likes Given: 646

Default

I've never made pear wine, but I've done it with apples so I assume it's very similar. The hardest thing, if you don't have a press, will be extracting the juice from the fruit. What I do is wash, destem, and then freeze the fruit in a big plastic bag. Then, to make the must, I allow it to partially thaw and smoosh it really well. I then pour that in a very large grain bag, that lines the primary bucket fermenter. Add the recipe ingredients, and then tie up that bag. You'll continue to stir up and smoosh that bag over the next five days or so, and then lift it out and squeeze as much as you can out of it, and let it drain (a big strainer over the top of the fermenter is great for this) into the must. (That works for apples- don't squeeze the pear must- I just actually finished reading Jack Keller's recipe and he says if you squeeze, it will never clear)

I think a good recipe is crucial, and I found this one on Jack Keller's website: winemaking: requested recipes (Pear Wine)

I would do exactly what he instructs, except I'd freeze the fruit. Not because I'm an expert at pear wine, though- just because I always freeze the fruit. In the case, most people should probably listen to Jack Keller- he's the expert.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2008, 09:53 PM   #5
CEMaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Cape Elizabeth, Maine
Posts: 142
Default

Thanks for the advice Yooper. I wish I could freeze em but, with the hops and veggies in there, I have no room in my freezer. I do have ways of mashing though.
I have taken the recipe you suggested and a couple others. Will talk to my LHBS/LHWS guy to get his take and give 'er a go this weekend. I need to rack my weizen any hows.



__________________
The Brewhouse at Alewife Cove

No matter how much I miss my target, I still make beer.
DBM


Primary 1 - Nada
Primary 2 - Zip
Secondary 1 -
Secondary 2 - Ocean House Coffee Porter
Kegged - Iron Clad Pale Ale Cascade 2011
Bottled -
Drinking - Oak Pond Somerset Lager, October Fest & Nut Brown. Ocean House Coffee Porter. Iron Clad Pale Ale Cascade 2011.
CEMaine is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pear wine questions chantling Wine Making Forum 4 12-04-2010 12:50 AM
Pear Wine (Pfearwein?) jcobbs Wine Making Forum 9 02-26-2010 03:17 AM
Pear wine Brewin_Bob Wine Making Forum 1 03-27-2009 06:13 PM
Pear WIne Sediment Mirilis Wine Making Forum 1 09-11-2008 12:29 AM
Pear wine? Drac0nic Wine Making Forum 4 07-30-2008 10:51 PM