Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Perry
Reply
 
Thread Tools
Old 11-24-2012, 07:11 PM   #1
oogaboogachiefwalkingdeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: , ok
Posts: 771
Liked 116 Times on 87 Posts
Likes Given: 8

Default 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


oogaboogachiefwalkingdeer is offline
 
Reply With Quote
Old 11-24-2012, 07:32 PM   #2
Arpolis
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,156
Liked 203 Times on 187 Posts
Likes Given: 35

Default

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


__________________
A painting says a thousand words. But a painting while on good mead just looks funny!
Arpolis is offline
 
Reply With Quote
Old 11-24-2012, 08:09 PM   #3
oogaboogachiefwalkingdeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: , ok
Posts: 771
Liked 116 Times on 87 Posts
Likes Given: 8

Default

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

oogaboogachiefwalkingdeer is offline
 
Reply With Quote
Old 11-25-2012, 08:32 PM   #4
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,454
Liked 134 Times on 123 Posts
Likes Given: 4

Default

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...
WilliamSlayer is offline
 
Reply With Quote
Old 11-25-2012, 11:46 PM   #5
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

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?
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 11-26-2012, 09:38 PM   #6
oogaboogachiefwalkingdeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: , ok
Posts: 771
Liked 116 Times on 87 Posts
Likes Given: 8

Default

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
oogaboogachiefwalkingdeer is offline
 
Reply With Quote
Old 11-27-2012, 11:46 AM   #7
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,454
Liked 134 Times on 123 Posts
Likes Given: 4

Default

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?
WilliamSlayer is offline
 
Reply With Quote
Old 11-27-2012, 02:44 PM   #8
oogaboogachiefwalkingdeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: , ok
Posts: 771
Liked 116 Times on 87 Posts
Likes Given: 8

Default

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


oogaboogachiefwalkingdeer is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Perry pintocb Cider Forum 12 03-26-2014 06:23 AM
Commercial Perry, not really a Perry? IXVolt Cider Forum 2 06-20-2012 11:26 PM
New from Perry, OH TBar Introductions 1 12-16-2011 01:13 AM
Perry JezzaUK Cider Forum 9 04-16-2011 07:27 PM
Perry?? ScottM Cider Forum 2 04-10-2009 05:49 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS