Thread: pear wine

bulka wrote:
> I have an excess of great sweet pears.
>
> Neighbors are tired of me offering them; have cases of canned ones
> from the last harvest; made some pies, chutney and pickles.
>
> I remember making "wine" out of beets, maybe pears, other things and
> it seems that it was more simple and without the exotic ingredients I
> see when I google "pear wine recipie" - campden tablets, pectic
> enzyme, acid blend.
>
> I think I just used pulp, sugar, regular yeast, let it sit in a jar
> for a few months and strained it.
>
> What do you think?
>
> Bulka
>
> For Saerah - I'm in Warren

The purpose of the sulfites "campden tablets" is to inhibit wild yeast
that came in with the fruit which means you have a better chance of
getting a good result because you are using a known yeast strain. The
purpose of the peptic enzyme is to reduce cloudiness by preventing the
pectin that is in the fruit from gelling. You can certainly make wine
without those additives which only guarantee you have a more consistent
industrial result because some people like cloudiness or don't want the
sulfites in their wine etc.

In addition to the jar or whatever container you use for fermentation it
is a good idea to use an air lock.

George wrote on Thu, 25 Sep 2008 11:38:30 -0400:

> bulka wrote:
>> I have an excess of great sweet pears.
>>
>> Neighbors are tired of me offering them; have cases of canned
>> ones from the last harvest; made some pies, chutney and
>> pickles.
>>
>> I remember making "wine" out of beets, maybe pears, other
>> things and it seems that it was more simple and without the
>> exotic ingredients I see when I google "pear wine recipie" - campden
>> tablets, pectic enzyme, acid blend.
>>
>> I think I just used pulp, sugar, regular yeast, let it sit in
>> a jar for a few months and strained it.
>>
>> What do you think?
>>
>> Bulka
>>
>> For Saerah - I'm in Warren

> The purpose of the sulfites "campden tablets" is to inhibit
> wild yeast that came in with the fruit which means you have a better
> chance of getting a good result because you are using a
> known yeast strain. The purpose of the peptic enzyme is to
> reduce cloudiness by preventing the pectin that is in the
> fruit from gelling. You can certainly make wine without those
> additives which only guarantee you have a more consistent industrial
> result because some people like cloudiness or don't
> want the sulfites in their wine etc.

You can make wine out of any sugar solution (under about 15% usually)
if you add the right yeast. I'm told that pure sugar and wine yeast
produces a rather blah result but it is alcohol!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"bulka" <[email protected]> wrote in message
news:[email protected]...
>I have an excess of great sweet pears.
>
> Neighbors are tired of me offering them; have cases of canned ones
> from the last harvest; made some pies, chutney and pickles.
>
> I remember making "wine" out of beets, maybe pears, other things and
> it seems that it was more simple and without the exotic ingredients I
> see when I google "pear wine recipie" - campden tablets, pectic
> enzyme, acid blend.
>
> I think I just used pulp, sugar, regular yeast, let it sit in a jar
> for a few months and strained it.
>
> What do you think?
>
> Bulka
>
> For Saerah - I'm in Warren

How about Pear Brandy?

Got a still.

Dimitri

http://clearcreekdistillery.com/pear.html

On Sep 25, 11:38 am, George <geo...@nospam.invalid> wrote:
> bulka wrote:
> > I have an excess of great sweet pears.
>
> > Neighbors are tired of me offering them; have cases of canned ones
> > from the last harvest; made some pies, chutney and pickles.
>
> > I remember making "wine" out of beets, maybe pears, other things and
> > it seems that it was more simple and without the exotic ingredients I
> > see when I google "pear wine recipie" - campden tablets, pectic
> > enzyme, acid blend.
>
> > I think I just used pulp, sugar, regular yeast, let it sit in a jar
> > for a few months and strained it.
>
> > What do you think?
>
> > Bulka
>
> > For Saerah - I'm in Warren
>
> The purpose of the sulfites "campden tablets" is to inhibit wild yeast
> that came in with the fruit which means you have a better chance of
> getting a good result because you are using a known yeast strain. The
> purpose of the peptic enzyme is to reduce cloudiness by preventing the
> pectin that is in the fruit from gelling. You can certainly make wine
> without those additives which only guarantee you have a more consistent
> industrial result because some people like cloudiness or don't want the
> sulfites in their wine etc.
>
> In addition to the jar or whatever container you use for fermentation it
> is a good idea to use an air lock.

Thanks.

If I can find a wine supply place, maybe I'll try to do it right.

Meanwhile, I don't imagine the pears will be damaged if I freeze them
for a while, before they spoil.

mB

On Sep 25, 2:16*pm, bulka <working.artists.work...@gmail.com> wrote:
> On Sep 25, 11:38 am, George <geo...@nospam.invalid> wrote:
>
>
>
> > bulka wrote:
> > > I have an excess of great sweet pears.
>
> > > Neighbors are tired of me offering them; have cases of canned ones
> > > from the last harvest; made some pies, chutney and pickles.
>
> > > I remember making "wine" out of beets, maybe pears, other things and
> > > it seems that it was more simple and without the exotic ingredients I
> > > see when I google "pear wine recipie" - campden tablets, pectic
> > > enzyme, acid blend.
>
> > > I think I just used pulp, sugar, regular yeast, let it sit in a jar
> > > for a few months and strained it.
>
> > > What do you think?
>
> > > Bulka
>
> > > For Saerah - I'm in Warren
>
> > The purpose of the sulfites "campden tablets" is to inhibit wild yeast
> > that came in with the fruit which means you have a better chance of
> > getting a good result because you are using a known yeast strain. The
> > purpose of the peptic enzyme is to reduce cloudiness by preventing the
> > pectin that is in the fruit from gelling. You can certainly make wine
> > without those additives which only guarantee you have a more consistent
> > industrial result because some people like cloudiness or don't want the
> > sulfites in their wine etc.
>
> > In addition to the jar or whatever container you use for fermentation it
> > is a good idea to use an air lock.
>
> Thanks.
>
> If I can find a wine supply place, maybe I'll try to do it right.
>
> Meanwhile, I don't imagine the pears will be damaged if I freeze them
> for a while, before they spoil.
>
> mB

No, freezing won't hurt them, you're only interested in fermenting the
sugar.

Do use wine yeast, but don't worry about the sulfite (camden)
tablets. Just "proof" your yeast, and get it really kicking butt
before you add it to the pears, and it will beat out any wild yeast,
and you should be fine.

bulka wrote:
> On Sep 25, 11:38 am, George <geo...@nospam.invalid> wrote:
>> bulka wrote:
>>> I have an excess of great sweet pears.
>>> Neighbors are tired of me offering them; have cases of canned ones
>>> from the last harvest; made some pies, chutney and pickles.
>>> I remember making "wine" out of beets, maybe pears, other things and
>>> it seems that it was more simple and without the exotic ingredients I
>>> see when I google "pear wine recipie" - campden tablets, pectic
>>> enzyme, acid blend.
>>> I think I just used pulp, sugar, regular yeast, let it sit in a jar
>>> for a few months and strained it.
>>> What do you think?
>>> Bulka
>>> For Saerah - I'm in Warren
>> The purpose of the sulfites "campden tablets" is to inhibit wild yeast
>> that came in with the fruit which means you have a better chance of
>> getting a good result because you are using a known yeast strain. The
>> purpose of the peptic enzyme is to reduce cloudiness by preventing the
>> pectin that is in the fruit from gelling. You can certainly make wine
>> without those additives which only guarantee you have a more consistent
>> industrial result because some people like cloudiness or don't want the
>> sulfites in their wine etc.
>>
>> In addition to the jar or whatever container you use for fermentation it
>> is a good idea to use an air lock.
>
> Thanks.
>
> If I can find a wine supply place, maybe I'll try to do it right.


You really don't need the chemistry store stuff to make wine.
Essentially you are mimicking how industrial wineries often make wine.
Often the reason for making your own is to avoid the "better living
through chemistry" stuff.

>
> Meanwhile, I don't imagine the pears will be damaged if I freeze them
> for a while, before they spoil.
>
> mB

bulka wrote:
>
> I have an excess of great sweet pears.
>
> Neighbors are tired of me offering them; have cases of canned ones
> from the last harvest; made some pies, chutney and pickles.
>
> I remember making "wine" out of beets, maybe pears, other things and
> it seems that it was more simple and without the exotic ingredients I
> see when I google "pear wine recipie" - campden tablets, pectic
> enzyme, acid blend.
>
> I think I just used pulp, sugar, regular yeast, let it sit in a jar
> for a few months and strained it.
>
> What do you think?
>
> Bulka


Look up 'perry' which is a pear wine. It doesn't need all those
chemicals in it; the drink goes back centuries.


>

George wrote:
>
>
> The purpose of the sulfites "campden tablets" is to inhibit wild yeast
> that came in with the fruit which means you have a better chance of
> getting a good result because you are using a known yeast strain. The
> purpose of the peptic enzyme is to reduce cloudiness by preventing the
> pectin that is in the fruit from gelling. You can certainly make wine
> without those additives which only guarantee you have a more consistent
> industrial result because some people like cloudiness or don't want the
> sulfites in their wine etc.
>
> In addition to the jar or whatever container you use for fermentation it
> is a good idea to use an air lock.



I have a friend who makes a lot of wine, and some of it is pretty good.
His elderberry wine was especially good. A few years ago we was given a
lot of pear .... a LOT of pears, and I helped him make pear wine. We
chopped them up and put them in a regular grape press to squeeze out the
juice and he made did the wine thing. It turned out quite nicely.

Standard warning -- fermenting pears runs the ricks of a more
than usual fraction of methanol in the result, compared to
more usual fruit like grapes or even apples.

Personally I'd avoid it.

Steve

Yeah, wine has been made for centuries before the invention of chem
labs. Fallen fruit ferments on the ground, birds and squirrels get
drunk. How hard can it be?

I like the natural idea, but I'm willing to learn the science (and
kinda like buying cheap gadgets).

I've found the address of a local wine supply store, and have a couple
of books on request from the regional library, including "Wild Wine"-
I'm looking forward to that one.

Meanwhile, freezing a gallon or two of pear a day. By the time I'm
ready to go, I'll be able to experiment both ways.

And buying cheap jug wine, for the jugs.

mB

On Sep 26, 11:40 pm, bulka <working.artists.work...@gmail.com> wrote:
> Yeah, wine has been made for centuries before the invention of chem
> labs. Fallen fruit ferments on the ground, birds and squirrels get
> drunk. How hard can it be?
>
> I like the natural idea, but I'm willing to learn the science (and
> kinda like buying cheap gadgets).
>
> I've found the address of a local wine supply store, and have a couple
> of books on request from the regional library, including "Wild Wine"-
> I'm looking forward to that one.
>
> Meanwhile, freezing a gallon or two of pear a day. By the time I'm
> ready to go, I'll be able to experiment both ways.
>
> And buying cheap jug wine, for the jugs.
>
> mB



This from some guy at rec.gardens.edible

http://home.comcast.net/~rbfarm/hrushka.html

just the kind of hassle I want to avoid. I'll study it, though.

bulka <[email protected]> fnord news:2f9698fc-f7b3-48b9-
[email protected]:

> Bulka
>
> For Saerah - I'm in Warren
>

Hey, neighbor!
(I'm in Oak Park)

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

bulka wrote:

>
> Meanwhile, freezing a gallon or two of pear a day. By the time I'm
> ready to go, I'll be able to experiment both ways.
>
> And buying cheap jug wine, for the jugs.
>
> mB
>

I'd rather go to a restaurant in off hours and ask them to save
some bottles for me.

You will also be able to buy jugs at the wine supply place
and not have to drink cheap wine to get them.

gloria p
"Life is too short to drink bad wine"

"Gloria P" <[email protected]> wrote in message
news:[email protected] ..
> bulka wrote:
>
>>
>> Meanwhile, freezing a gallon or two of pear a day. By the time I'm
>> ready to go, I'll be able to experiment both ways.
>>
>> And buying cheap jug wine, for the jugs.
>>
>> mB
>>
>
> I'd rather go to a restaurant in off hours and ask them to save
> some bottles for me.
>
> You will also be able to buy jugs at the wine supply place
> and not have to drink cheap wine to get them.
>

I'd probably ask friends to save their bottles for me, and maybe raid those
little green recycle bins everyone puts out once a week.

bulka wrote:
> Yeah, wine has been made for centuries before the invention of chem
> labs. Fallen fruit ferments on the ground, birds and squirrels get
> drunk. How hard can it be?
>
> I like the natural idea, but I'm willing to learn the science (and
> kinda like buying cheap gadgets).
>
> I've found the address of a local wine supply store, and have a couple
> of books on request from the regional library, including "Wild Wine"-
> I'm looking forward to that one.
>
> Meanwhile, freezing a gallon or two of pear a day. By the time I'm
> ready to go, I'll be able to experiment both ways.
>
> And buying cheap jug wine, for the jugs.
>
> mB
>
You can buy wine bottles at a wine making supply place. 750 ml are ~
$1/each and 1.5l about $2/each and 1 gallon ~$3/each at a local place.
You could also ask your friends to save bottles for you instead of
buying cheap wine.

On Sep 27, 5:20 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
> "Gloria P" <gpues...@comcast.net> wrote in message
>
> news:[email protected] ..
>
>
>
> > bulka wrote:
>
> >> Meanwhile, freezing a gallon or two of pear a day. By the time I'm
> >> ready to go, I'll be able to experiment both ways.
>
> >> And buying cheap jug wine, for the jugs.
>
> >> mB
>
> > I'd rather go to a restaurant in off hours and ask them to save
> > some bottles for me.
>
> > You will also be able to buy jugs at the wine supply place
> > and not have to drink cheap wine to get them.
>
> I'd probably ask friends to save their bottles for me, and maybe raid those
> little green recycle bins everyone puts out once a week.





drifting here, but . . .

a few years ago a friend was remodeling his garage. Wanted to do a
folk-architecture kind of thing using wine bottles like glass block in
the windows, but he didn't drink wine. So asked me to save mine for
him. After a few months I had a bin full under the sink. I had to
have a plumber come in. He looked at the bin, looked at me, said "Big
party last night?"

mB