Fermenters Forum

Day One
3# pear pulp that had been previously canned in a 1 qt. jar (original recipe calls for 4# though, so I may add some white grape concentrate for body later on)
1/16 tsp potassium metabisulfate
1/2 tsp pectic enzyme
1 pt. boiled non-softened city water

On the first day, I made a fruit liquor. The water was boiled, cooled below 90 degrees (to 85 degrees) to prevent killing the pectic enzymes. The potassium meta and pectic enzyme were added to the sterilized primary and dissolved. The fruit was poured into a straining bag and added to the primary. Covered loosely for 24 hours.

Day 2 (24 Hours)
6 pts boiled, cold, tap, hard city water
4 c sugar
2 1/2 tsp acid blend
1 tsp nutrient
1 pound bananas

This will be a very interesting product because the original recipe calls for 4 pounds of pears. I only had 3 pounds of canned pear juice. This juice took up 1 qt and 1 pt jar....so if the recipe turns out well, this is the amount of juice needed! I learned that pear wine is very touchy and the flavor is quite delicate. Be careful not to oxygenate too much or add too much water.

Unfortunately, due to the shorting of pear juice, I added 1 pt of water more than is required by the recipe. To make up for this, many recipes that I found online included using 1/2 c or 1/2 pound of golden raisins, white grape concentrate, or 1 pound bananas. I found a few websites that stated the white grape concentrate to raisin ratio is equal....1/2 c raisins = 1/2 c concentrate. I opted for the banana method to see if this adds a bit of body to the wine. I will add some pear extract flavor near the end of the fermenting process to hopefully get some flavor back if it is weak.

Boiled water was cooled to room temperature (70 degrees). 3 c sugar added to make 1.060 SG. Added 1 c more to reach 1.074 SG. Seems low, but most recipes show pretty low starting SG. Tested acid content at 0.5-0.6% after adding 2 1/2 tsp acid blend.

Bananas: Took out 1 pt. of must and brought to a boil. Reduced to simmer and added cut three very ripe bananas into the saucepan. DID NOT MASH. After simmering 20 minutes, strained the juices into the primary.

Cooled the must to 80 degrees and settled on Cotes Des Blancs yeast (just under 1/2 tsp or 1/3 package). Apparently Red Star Premier Cuvee is fine for pear also.

Five Days After Adding Yeast
The primary fermentation was extremely active and continuously bubbling. I probably could have put this under airlock a couple days ago already. It should have been 1.040 SG, but was already at 1.010 SG. I saved an additional couple of cups and put them in the refrigerator to top off with after the first racking.

One Week After Moving to Secondary
Racked and topped off by added the remaining must the I had placed in the refrigerator.

11 Months Later
Racked. Fizzy and acidic. Added 1 c cold tap water.

A Week Later
Very bland flavor. Stirred aggressively and placed outside to start cold stabilization (35-40 degree nights right now).

Three Weeks Later
Very difficult determining if this is really the peach or the pear. A bit watery and alcoholy with little flavor. Racked and added Super Kleer. Added 1 cup cold tap water.

One Week Later
I think this wine is shot. Absolutely terrible flavor. Dumped it.