DAY ONE
3.5 gallons pear cider and 0.75 gallon apple cider previously frozen, no preservatives or additives
6 c sugar to bring SG to 1.060
2.5 tsp pectic enzyme
3.75 tsp energizer (I only had 2.75 tsp available to add)
1/4 tsp potassium metabisulfate
Add acid blend to 0.6% (Not needed in this batch)
Another interesting recipe is here: https://www.homebrewersassociation.org/ ... ple-perry/ Will have to try this in the future.
4.14 pH
1.060 SG
0.6% Acid
5 Gallons Perry (June 2017)
5 Gallons Perry (June 2017)
Jesse Kremer
Re: 5 Gallons Perry (June 2017)
FIVE DAYS AFTER ADDING YEAST
Still at 1.000! Poured into sanitized secondary.
Still at 1.000! Poured into sanitized secondary.
Jesse Kremer
Re: 5 Gallons Perry (June 2017)
December 8
There has been a light scum growing on top of the wine for a couple of months. I learned tonight that this is because of the headspace in the 5 gallon carboy. It can be fixed though and will be racked into gallon carboys tonight:
What this sounds like is something called flowers or flowers of wine. It starts off as patches of white scum or a white film. If left uncheck it can grow to cover the entire surface of the wine. It is actually a small bacterial growth on the wines surface.
Just because the wine has this white scum or film on top does not mean it is ruined by any means, but some actions should be taken to see that it does not get any worse.
Just as you have suggested, you need to rack the wine away from the bacterial growth. Draw the wine from the center of the fermenter, passed the white film on top, but not from the vary bottom, either. Once you get it racked, dose it with either Campden tablets, potassium metabisulfite or sodium metabisulfite. Any of these will easily destroy any bacteria cells that may still be in the wine.
Shop Potassium BisulfiteWhat allowed the white scum on top of your homemade wine to occur in the first place was having too much head-space in with the fermenter with the wine. This is okay during a fermentation, when CO2 gas is coming off the liquid, but after the fermentation the head-space needs to be eliminated.
There has been a light scum growing on top of the wine for a couple of months. I learned tonight that this is because of the headspace in the 5 gallon carboy. It can be fixed though and will be racked into gallon carboys tonight:
What this sounds like is something called flowers or flowers of wine. It starts off as patches of white scum or a white film. If left uncheck it can grow to cover the entire surface of the wine. It is actually a small bacterial growth on the wines surface.
Just because the wine has this white scum or film on top does not mean it is ruined by any means, but some actions should be taken to see that it does not get any worse.
Just as you have suggested, you need to rack the wine away from the bacterial growth. Draw the wine from the center of the fermenter, passed the white film on top, but not from the vary bottom, either. Once you get it racked, dose it with either Campden tablets, potassium metabisulfite or sodium metabisulfite. Any of these will easily destroy any bacteria cells that may still be in the wine.
Shop Potassium BisulfiteWhat allowed the white scum on top of your homemade wine to occur in the first place was having too much head-space in with the fermenter with the wine. This is okay during a fermentation, when CO2 gas is coming off the liquid, but after the fermentation the head-space needs to be eliminated.
Jesse Kremer
Re: 5 Gallons Perry (June 2017)
December 12
Racked into gallon carboys. Not bad flavor. Added 2 1/2T pear extract per gallon.
Racked into gallon carboys. Not bad flavor. Added 2 1/2T pear extract per gallon.
Jesse Kremer
Re: 5 Gallons Perry (June 2017)
December 15
Added 1/4 cup dissolved sugar per gallon, then bottled into refillable bottles.
Added 1/4 cup dissolved sugar per gallon, then bottled into refillable bottles.
Jesse Kremer
Re: 5 Gallons Perry (June 2017)
March 15
Three months after bottling and very good! Tastes like chilled cider! The only drawback is, it is flat. There is no sparkle to it.
Three months after bottling and very good! Tastes like chilled cider! The only drawback is, it is flat. There is no sparkle to it.
Jesse Kremer
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