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Old 04-04-2008, 10:53 PM   #1
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anyone tried making this?

I hear that some very specific varietal pears are needed for this to work properly, But have not been told which. Any recipes would be appreciated.

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Old 04-15-2008, 09:28 PM   #2
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I have a batch of pear wine going right now, not sure of the difference, but I used Kern's pear nectar and added 1 cup of table sugar per gallon(I have a 3 gallon batch going). There is High Fructose Corn Syrup in the nectar, and my starting gravity was around 1.088. I will let you know how it turns out. I am planning on racking it to another carboy in a week and will probably sample at that time. My intention is to sweeten with splenda once I am ready to bottle. This is a total experiment for me so I have no idea as to the result.
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Old 04-15-2008, 10:33 PM   #3
Wade E
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I will advise you yo try a small sample with it as i tried it and it gave my wine a weird artificial flavor. Ive read on this stuff and learned that over time the Splenda can be broken down over time and fermented so use k-meta and sorbate.
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