[Northkeep] Pear Wine
Amanda Wallace
dragontamerbrat at gmail.com
Tue Jul 26 20:28:27 PDT 2005
Hugh & Belinda Niewoehner wrote:
> Cool.
>
> Cut up the pears in to large chunks. Remove seeds and rotten spots.
> Don't worry about how small to cut them they'll be mush by the end of
> the week. If you have a strainer bag use it. I'm not kidding when I
> say it'll be _mush_. The strainer will keep it from plugging up you
> siphon tube.
>
> For 5 gal.
> 20 lb fruit.
> 12-13 lbs sugar.
> 2-3 Tsp. Acid blend
> 2-3 tsp. nutrient
> pectic enzyme if you have it. Sometimes pectins are a problem with
> pears somtimes not.
> 2-3 campden tabs.
>
> Options:
> Spices if you want them. Cinnamon, cloves, anything you might put in
> a pie. Steep them in hot water for a while, taste, add to brew.
> Spices will take longer to obtain the flavor you are after but can
> make a really interesting drink. Be careful with the cinnamon though
> it can overpower everything.
>
> Yeast: Use something good for white wines. A Cote-du_rhone (Lalvin
> D-47), Montpellier (Lalvin K1V-1116), or Red Star's Premier Cuvee. I
> try real hard to stay away from Montrachet.
>
> Standard 5-7 days on the fruit then into the secondary. In 3 weeks
> you will probably have a fairly heavy layer of goop at the bottom.
> Rack every 3 months or so after that until clear. Bottle, enjoy!
>
> Want to make a twist? Add half a pound of corn suger after the last
> racking when you prep to bottle. Use Champage bottles or beer bottles
> which can hold pressure, good caps or champagne stoppers. Ta' da! A
> period drink called Perry.
>
> Probably information overkill.
>
> Good vinting!
>
> ])amon
>
NOT overkil...........Gonna use this just as soon as my pear-tree-to-be
has pears (so, in about 6 years, LOL)
Amanda
scurrying to hide the recipe away!!!
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