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Old 11-24-2012, 07:11 PM   #1
oogaboogachiefwalkingdeer
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May 2012
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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

 
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Old 11-24-2012, 07:32 PM   #2
Arpolis
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Jan 2012
Tulsa, Oklahoma
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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
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Old 11-24-2012, 08:09 PM   #3
oogaboogachiefwalkingdeer
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May 2012
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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


 
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Old 11-25-2012, 08:32 PM   #4
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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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...

 
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Old 11-25-2012, 11:46 PM   #5
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
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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?
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Old 11-26-2012, 09:38 PM   #6
oogaboogachiefwalkingdeer
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May 2012
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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

 
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Old 11-27-2012, 11:46 AM   #7
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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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?

 
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Old 11-27-2012, 02:44 PM   #8
oogaboogachiefwalkingdeer
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May 2012
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Posts: 873
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I think it would cause a lot of trouble racking and clearing. Mike

 
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