Bartlet Perry tannin and flavor suggestions

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GerrieRPh

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Last year, beginner brewers we made 6 one gallon batches of various pear wines with apple (the best) and honey (we are bee keepers). All batches were uninspiring. Bland. This year, weve got 1 gallon batches of strawberry, blackberries and aronia going.

Due to a freezer malfunction, we find ourselves with 2x5 gallon buckets of Bartlett pears to use in wine making. I have wine tannin and acid blend and lots of honey and sugar. On hand, we also have ale yeast, premier Cuvee and some Lavin 1116. I've got acess to a few more aronia berries, blueberries and dehydrated rhubarb and pears. I'm not against buying herbs or spices.

What additives might this group suggest for more interesting wine? Thanks!
 

CKuhns

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Pears when juiced are by nature pretty bland / neutral. The wine tannin and acid will certainly help. Ale yeast will add some flavor as well but depending on the yeast can give you a little ale like flavor. Premier Cuvee if fermented slowly at the very low end of the temp tolerance would be OK. 1118 may strip any flavor as is is a very aggressive and high ABV tolerant yeast. I would suggest your berry ideas added in secondary may be your best bet then add the tannin and acid to taste. I would definitely not use sugar. I have tried some in ciders and really didn't like the results. Honey would work well as an addition.

Here is my recommendation for fruit additions. (Works for me = Others will have differing opinions)

All of these Fruit additions would take place in Secondary (After freezing the fruit to break the cell walls down.)
- I use a wide mouth fermenter and place the fruit in a sanitized mesh bag (Paint strainer bags from your local big box store work great) Makes for easy clean up and racking.

All are the amounts I use for 5 gallon batches but can be can be adjusted for your volume.

10 – 15 Days (Most fruit pretty much give up all their flavor in 2 weeks)
Blueberries, Cherries (Sweet)
Mild Fruit Character – 5 to 7 lbs
Medium Fruit Character – 8 - 10 lbs
Strong Fruit Character – 11 lbs or more

Citrus Fruits
Mild Fruit Character – 5 lbs
Medium Fruit Character – 6 to 8 lbs
Strong Fruit Character – 9 lbs or more

Pears, Apples
Mild Fruit Character – 5 lbs to 7 lbs
Medium Fruit Character – 8 to 10 lbs
Strong Fruit Character – 11 lbs or more

Plums (use skins as well)
Mild Fruit Character – 4 lbs to 6 lbs
Medium Fruit Character – 7 to 9 lbs
Strong Fruit Character – 10 lbs or more

Raspberries – Blackberries - Cranberries
Mild Fruit Character – 3 lbs to 5 lbs
Medium Fruit Character – 6 to 8 lbs
Strong Fruit Character – 9 lbs or more

Strawberries
Mild Fruit Character – 5 to 7 lbs
Medium Fruit Character – 8 to 10 lbs
Strong Fruit Character – 11 to 13 lbs

Good luck - Let us know how it goes.
 
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GerrieRPh

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Opted to use 1116 in the primary. December 22nd. The blackberry is to the right. From the pear mash, we ended up with 4 x 1 gallon and one quart. I cant thank you all enough for the help!
20221222_163741.jpg
 
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GerrieRPh

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I forgot to say, the primary ferment in buckets was 2 weeks. Then racked to the gallon jugs above. Another 10 days passed before we could add the amendments. Added 1 pound of BeeBlessed wildflower honey per gallon perry. 1. Cranberry (12oz) 2. Rhubarb (1 cup dehydrated) 3. Chamomile (1/2 cup dried) and 1 vanilla bean. 4. My "Rheumatism" mix of wild crafted medicinals: burdock, sumac berries, juniper berry, iron weed and ginseng. I'll update this thread in the future. Thanks again!!!!
 

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