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Old 10-01-2008, 02:14 AM   #1
Cugel
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Mar 2008
Washington D.C. Metro area
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Ok,

So the expensive "pasteurized" pear I just obtained to make Perry has started to spontaneously ferment. Go figure.

What should I do - sulfite and stop that ferment and restart with an ale yeast - notty or such? Let the ferment work itself out and then add ale yeast?

Not panicking, but getting nervous... don't want all that good stuff wasted!

Thanks!
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Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
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Old 10-01-2008, 02:21 AM   #2
BigKahuna
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Feb 2008
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PITCH PITCH PITCH.
I have always wanted to do a spontaneous ferment....but for the money....that sucks.
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Old 10-01-2008, 11:11 AM   #3
Cugel
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Mar 2008
Washington D.C. Metro area
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Pitching underway... ok completed.

I lost 1/2 gallon through burst plastic jugs... the other 1/2 gallon jugs were also trying to explode on me... I had to release the pressure through opening them or I'm certain I would have woken uop to 6 gallons of pear juice floating around the basement.

Luckily I went down to fuss over my bitters and spotted the mess that hadn't been there 2 hours earlier when I was fussing with my mead.
__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
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Old 10-01-2008, 11:53 AM   #4
Cugel
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Mar 2008
Washington D.C. Metro area
Posts: 510

Now I'm hoping that the wine yeast I piched will work out OK with fruit juice. I would have preferred to pitch notty or another englosh yeast. Oh well. Time will tell I guess.
__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
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Old 10-01-2008, 12:56 PM   #5
EvilTOJ
 
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Dec 2005
Portland, OR, Oregon
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Wine yeast will work fine, it will just be drier than with english yeast.
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