Pear Wine

Started 8/27/2003
Bottled 3/20/2004

Alcohol 12.5%
Initial SG 1.092
Final SG 0.996
pH ND TA 0.84

Tasting Notes

Light yellow straw color. The nose is decidedly fruity and complex. This has a nice supple body with a fruity flavor that features the pear fruit very nicely.

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8/27/2003

2 lugs of fresh Colorado pears were crushed by had to yield 36.25 pounds of pear mash. This was added to the primary. 3 gallons of white grape (niagra) juice was added. The peaches were crushed more with a paint stirrer and by hand. Another gallon of water and 9 pounds of sugar were added. This brought the total must level over 7 gallons. Pectic enzyme was added followed by 1 TBSP acid blend, 1 TBSP citric acid and 1/4 tsp tannin. 2 Tsp fermaid yeast nutrient was added.

8/28/2003

SG is 1.092. Lavlin EC-118 Yeast was sprinkled on top of the must.

8/30/2003

SG 1.052

9/1/2003

Strained and placed in 6.5 gallon carboy and 1 gallon bottle. Yield about 7 gallons of must. SG 1.018

9/21/2003

SG 0.995. Pretty clear. Racked into 6.5 g carboy and 2.5 g sulfite added. Wonderful balance – nice pear nose and flavor.

1/24/2004

Getting quite clear. Racked into 6 gal carboy, 1 qt bottle and 750 mL bottle. 1.2 g sulfite. SG 0.995.

3/20/2004

SG 0.996, TA 0.84, filter #3 pads into carboy with 1 g sulfite. SO2 measured at 50 ppm free SO2 with titrets. Bottled into 29 750 mL bottles. About a bottles worth from filter leakage. 12.5% alcohol.