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> Pears & Peaches Wine, How good will it be? Only time will tell :o)
Sly1990
post Sep 24 2011, 03:44 PM
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Was doing a Pear Wine today...

Grape Press rental (15$)
50lb "VERY ripe" Summer Crisp pears. (20$) (box with red skin)
50lb "Ripe" Bartlett Pears (20$) (box of greener skin)
10lb "just ok" Peaches. (10$)
3lb White grape (8$)
3 big Lemon (2$)
2 Orange (1$)
1tsp Yeast Food (Fermaid) (0.25$)
2x Pasteur Champagne yeast (4$)
Total: 80.25$ (IMG:style_emoticons/brewboard/coffee.gif) (IMG:style_emoticons/brewboard/xmas.gif)

Extracted 3gal of Pear juice in the press. OG 1.055

Added 2.5 gal water and diced peaches
Added 6lb regular white cane sugar
Added the Yeast nutrient
Rehydrated yeast & pitch 1hr later.
Plastic Fermenter is almost filled to the airlock. (hope it wont be an issue)

New OG: 1.080
PH: 5.2
Estimated FG: 0.996
Estimated ABV: 11%


Hoping for the best. (IMG:style_emoticons/brewboard/notworthy.gif)

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This post has been edited by Sly1990: Sep 24 2011, 04:13 PM
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Sly1990
post Sep 24 2011, 03:53 PM
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More pics (IMG:style_emoticons/brewboard/smile.gif)


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This post has been edited by Sly1990: Sep 24 2011, 03:54 PM
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Beer Novice
post Aug 4 2013, 08:03 PM
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I did a peach wine from diced peaches a while back and I remember adding an enzyme to help break down the fruit. I don't see that in your list of ingredients.
BTW that wine had to age for at least a year before it was good to drink.
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