[Northkeep] Pear Wine

[Amanda Wallace]

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!!!