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oogaboogachiefwalkingdeer 11-24-2012 06:11 PM

Perry
 
Started this yesterday afternoon.
30 lbs pears cored and chopped
10 lbs peach's
8 lbs sugar
3tsp pectin enzyme
3tsp nutrient
1/2tsp tannin
3tsp fruit fresh
5 c tabs
1118 yeast
sg 1080.


Pretty close to Jack Keller's. I have 30 lbs leftover cored chopped and frozen. If this turns out I may try another. I just don't like seeing fruit go to waste. I also have a straight pear in the primary going on 5 days now. It sure smells good. Mike

Arpolis 11-24-2012 06:32 PM

This sounds really solid. I like peach combo wines and think that my future wines that are not skeeter pee will be peach type wines. Best of luck to the ferment.

P.S. I like the name. Not sure if you are native American but as a joke my native American name is HeWhoWalksLikeBlindWolf. Lol

oogaboogachiefwalkingdeer 11-24-2012 07:09 PM

I got the name in my flintknapping journeys. We have an initiation type thing and I am one of the Chiefs. Nothing to do with Native Americans or Indians of any kind. Here is a pic of some of my work. Mike
http://i3.photobucket.com/albums/y84...r/101_4935.jpg
http://i3.photobucket.com/albums/y84...r/100_3752.jpg

WilliamSlayer 11-25-2012 07:32 PM

Quote:

Originally Posted by oogaboogachiefwalkingdeer
Started this yesterday afternoon.
30 lbs pears cored and chopped
10 lbs peach's
8 lbs sugar
3tsp pectin enzyme
3tsp nutrient
1/2tsp tannin
3tsp fruit fresh
5 c tabs
1118 yeast
sg 1080.

Pretty close to Jack Keller's. I have 30 lbs leftover cored chopped and frozen. If this turns out I may try another. I just don't like seeing fruit go to waste. I also have a straight pear in the primary going on 5 days now. It sure smells good. Mike

'Fruit Fresh'?? Not familiar with that product...

saramc 11-25-2012 10:46 PM

FruitFresh is commonly used when canning...it is a source of Vitamin C and antioxidants and can keep cut fruit from browning, if used properly, from browning.

Recipe looks great Mike! Have you considered adding ginger or vanilla beans when bulk aging?

oogaboogachiefwalkingdeer 11-26-2012 08:38 PM

Thanks Sara I am thinking on some kind of spices. Vanilla sounds tempting. Since I have no fruit press I am planning on leaving in the primary for a few more days than normal. My fruit really don't look much different than when I pitched the yeast. I did get a very active ferment. You could hear it bubbling in the bucket. The fruit I am speaking of is from the first batch I started a week ago today. In other words I have two batch's in primaries. Mike

WilliamSlayer 11-27-2012 10:46 AM

Mike, having never used pears nor peaches before, I have a question. Would running them through a blender have increased your extraction, or just created a giant globby mess?

oogaboogachiefwalkingdeer 11-27-2012 01:44 PM

I think it would cause a lot of trouble racking and clearing. Mike


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