StoneArcher
Well-Known Member
Started on: 9.27.13
9.5# Grapes - Unknown variety.
106# Cleaned Bartlett Pears.
2/3 c. Acid Blend
14 tsp Pectic Enzyme
2.5 tsp Tannin
1/2 c Yeast Nutrient
4.5 Gallons Water
Sugar to 1.09 (In this case I used 20#)
3 cans of frozen white grape juice
3 jugs of white grape juice
3 packs of Red Star Montrachet
20 Campten tablets
Started out with 130# pears. But took all week to clean. After tossing out some and cleaning, ended up with 106#. By the time I was done, some natural fermentation started.
For cleaning the pears, I cut off the stem and bottom belly button looking deal, slice in half to gut out the core then toss in a pail for mass chopping.
For the grapes, nothing special. Destem and toss out bad ones. Then crush and add to fermenting pail.
Add white grape cans and jugs.
Add PE.
Let sit for a few days to let the sugars mix. And crush by hand any large chunks of pear.
Take a reading then calculate the sugar to add. Then add sugar. Stir like a crazy fella while adding remaining ingredients less the yeast. Pitch Yeast on top. Over the next few hours or day slowly stir in the yeast, just on the surface at first. As the yeast starts to grow, stir it in deeper.
Continue to punch down and stir the mash.
After 7 days, transferred. Be careful as to not stir up the bottom fruit pulp. Try to transfer the wine first. After transferring, I got 6 gallons of pulp and 9.75 gallons of wine.
9.5# Grapes - Unknown variety.
106# Cleaned Bartlett Pears.
2/3 c. Acid Blend
14 tsp Pectic Enzyme
2.5 tsp Tannin
1/2 c Yeast Nutrient
4.5 Gallons Water
Sugar to 1.09 (In this case I used 20#)
3 cans of frozen white grape juice
3 jugs of white grape juice
3 packs of Red Star Montrachet
20 Campten tablets
Started out with 130# pears. But took all week to clean. After tossing out some and cleaning, ended up with 106#. By the time I was done, some natural fermentation started.
For cleaning the pears, I cut off the stem and bottom belly button looking deal, slice in half to gut out the core then toss in a pail for mass chopping.
For the grapes, nothing special. Destem and toss out bad ones. Then crush and add to fermenting pail.
Add white grape cans and jugs.
Add PE.
Let sit for a few days to let the sugars mix. And crush by hand any large chunks of pear.
Take a reading then calculate the sugar to add. Then add sugar. Stir like a crazy fella while adding remaining ingredients less the yeast. Pitch Yeast on top. Over the next few hours or day slowly stir in the yeast, just on the surface at first. As the yeast starts to grow, stir it in deeper.
Continue to punch down and stir the mash.
After 7 days, transferred. Be careful as to not stir up the bottom fruit pulp. Try to transfer the wine first. After transferring, I got 6 gallons of pulp and 9.75 gallons of wine.