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Old 09-11-2011, 10:47 PM   #1
Stelmica
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Default Pear wine

I just started a 5 gallon batch of pear wine.
My question is how long should I wait before racking for the first time?
I didn't cook them, I used fresh pears from the backyard, I cut them up with a knife.
I didn't blend them up.
Some recipes say 5 to 7 days.
It has been about 7 days, but the pears are still firm to hard I don't feel it's been long enough... Hoping someone can help me out..


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Old 09-13-2011, 12:16 AM   #2
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60 days
Some YouTube videos say 50 to 60 days.
I guess that what I'll do...


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Old 09-13-2011, 12:18 AM   #3
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I leave my wines on the fruit for the first 5-7 days. But by then, it's pretty mushy and used up. Have you been stirring/smashing the fruit at least once or twice a day? Is the fruit in a bag, or loose?

You do NOT want to go 60 days!!!!!!
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Old 09-13-2011, 12:27 AM   #4
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Yes I am stiring once a day. In the afternoon. And it's loose not in a bag. It's still bubbling pretty good.
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Old 09-13-2011, 12:29 AM   #5
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Quote:
Originally Posted by Stelmica View Post
Yes I am stiring once a day. In the afternoon
I'm surprised the pears are still hard. Where they totally ripe when you smashed them up?

You could try adding a teaspoon of pectic enzyme per gallon of wine to help break them up a bit.
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Old 09-13-2011, 12:39 AM   #6
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They were really fresh pear that we pick from the tree, you're right they probly weren't completely ripe. I start the batch 3 day after I picked them. I did use some pectic enzyme, I can add more if you think it will help..
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Old 09-13-2011, 12:42 AM   #7
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Quote:
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They were really fresh pear that we pick from the tree, you're right they probly weren't completely ripe. I start the batch 3 day after I picked them. I did use some pectic enzyme, I can add more if you think it will help..
If they weren't quite ripe, that would explain why they are so hard. I'd probably still try to smash them up when I stirred, so that you can get the pear flavor out of them. Some more pectic enzyme might help.

I'd pull the pears by the time fermentation slows down a bit. Either at an SG of 1.020 if you're using a hydrometer or when the bubbles slow. Then rack to a new carboy, top up and airlock it and see what happens.
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Old 09-13-2011, 12:48 AM   #8
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Thanks I'll try that I'll let you know how it goes.
Thanks again
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Old 09-13-2011, 06:40 PM   #9
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For future batches you may want to consider freezing them whole and thawing before you brew with them. The freezing breaks the cell walls and allow the most flavor and juices to come out.
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Old 10-19-2011, 02:20 AM   #10
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I picked 70 lbs of pears from the friend's two trees. They were in the three pails in the garage for about a week. Then I could only process one pail per evening: I cored them and grated with a food processor. I added Campbden tablets and pectic enzyme and stirred the mixture thoroughly. After couple more days I pressed the juice - I got about 6 gallons of pure pear juice with 1.050 S.G.. I did not add any water, just sugar to S.G. 1.085, 2 tsp of acid blend, yeast nutrient and Cote des Blancs yeasts. It's been fermenting for a week. It is a new experience for me, I never made a wine from pure pear juice, in the past is was always diluted.


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