Local, Organic Asian Perry

[Beardedclam]

This fall, I was fortunate enough to travel to an orchard who's owner needed help pressing asian pears. A friend and I pressed 20 gallons for him, and were turned loose to press as much as we could take home. We ended up with ~15 gallons. One fermenter contains pure organic pressed asian pear juice/cider(?) The other fermenter has ~1gal of apple juice/cider, half gal of pressed grapes, and 5 1/2 gals of the asian pear.

OG for each fermenter was at about 1.035 which was bumped up to 1.085 in each with local organic honey and FT organic raw sugar. This was let go for 3-4wks then additional sugars added to make the OG ~1.130

Used 2packs cotes des blancs 1 pack champagne both from Redstar, which is what the orchardist suggested as a good mix that will withstand up to 17% and still have a good taste

Currently letting them gurgle along till they stop.

This is the first batch of wine I've made, and I'm wondering what usual primary times are like for something in the 15%-17% range fermenting at around 60-65F? I'll eventually find out, but it'd be cool to know what kind of time frame I'm looking at holding up the fermenters for.


Also, if anyone resides in the Puget Sound area (specifically Bellingham) and would like to try some when its ready, all you gotta do is bring more empty bottles than you'll take.

 

[saramc]

An OG of 1.250? That gives a PAC of 32.8% if ferments dry. If it will even ferment. If it makes it to a super sweet 1.040 you are looking at 29% ACV...and I just do not see this happening. But, there is no wine yeast that will not reach alcohol toxicity at 22% at the least.
You can have wines ferment dry in five days, or even up to two years with some meads. A month is common for a table wine and then you can anticipate 4-6 months until clear and degassed, and then bulk aging-- and aging time is your choice. All of mine now bulk age for a minimum of one year, and these are 12-14% wines for the most part, but higher ACV and meads age even longer in the carboy.

For wine that ultimately started at 1.250 and a desired ACV in 17% range you would want this to end somewhere around SG 1.128 at 62F. Or am I confused?

 

[Beardedclam]

Meant to say OG of 1.130