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Old 08-14-2010, 07:32 PM   #1
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
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Spent a few hours last night cutting up fruit. 20 pounds of peaches pitted and sliced..... then onto the asian pears. AFTER coring them I had 36 pounds. started 6 gallons of each type of wine last night. Had a heck of a time getting the OG on the pears but following a jack keller recipe so it should be very good.
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 08-14-2010, 07:44 PM   #2
2ndGenBrewer
 
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Nov 2009
Denver
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You'll have to keep us posted on the asian pear wine. I've debated doing one myself but have no idea how they taste fermented.

Best of luck!

 
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Old 08-14-2010, 10:11 PM   #3
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
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Quote:
Originally Posted by 2ndGenBrewer View Post
You'll have to keep us posted on the asian pear wine. I've debated doing one myself but have no idea how they taste fermented.

Best of luck!
I did a one gallon batch last year and they are VERY VERY good. Unfortunately for me I did not keep notes at all when I started sooo I am using a keller recipe only no tannin. he calls for 6 pounds of fruit per gallon on these as the taste is thin. I added raisins this time did not last year.
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
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Old 08-16-2010, 07:09 PM   #4
noodledancer77
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Aug 2010
Mayfield, KY
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Just started a gallon batch of peach wine last night. Still not brave enough to make the big batches. Curious what yeast you used? I'm also using a Kellar recipe, so we'll see how it goes. Good luck.

 
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