Page 1 of 1
					
				Pear Wine
				Posted: Sun Sep 14, 2008 8:55 pm
				by Andy Hamilton
				Just written a new article for the main site about
pear wine hope it comes in handy for someone.
 
			
					
				Re: Pear Wine
				Posted: Sun Sep 14, 2008 9:47 pm
				by hedgewitch
				It should be going mental as this point and will look like the toilet bowl after a heavy night out for a while with a white froth.
Pear wine is a dry wine so serve it with continence.
  
   
   
 
Great read and makes me want to start home brewing. Another one for the list!
 

 
			
					
				Re: Pear Wine
				Posted: Mon Sep 15, 2008 3:03 am
				by Wombat
				Isn't that "Perry"?
Nev
			 
			
					
				Re: Pear Wine
				Posted: Mon Sep 15, 2008 8:16 am
				by Andy Hamilton
				Wombat wrote:Isn't that "Perry"?
Nev
Nope mate, perry is more like a cider but made with pears it is generally sparkling as well and weaker than wine. I expect this to brew at around 10% but perry I would think would be half that.
Cheers Hedgewitch, I enjoyed writing up that one. Rowan wine is the next brew going to making quite a few things and writing them up over the autumn will keep you up to date.
 
			
					
				Re: Pear Wine
				Posted: Tue Sep 16, 2008 9:16 pm
				by Plotter
				My parents used to make wine out of many things, one of my favourites was a pear wine we made once. I helped with the collection of the pears and I remember it was not particularly dry, probably a medium-dry, but I thought it was lovely. My folks, however were not so keen and it was never made again.  
 
 
They did keep meticulous records though, so no doubt I could look up the recipe if I got a good supply of pears.  

 
			
					
				Re: Pear Wine
				Posted: Tue Sep 16, 2008 9:57 pm
				by MKG
				I just compared your recipe, Andy, with Bryan Acton's. Not a great deal of difference, except he uses 4lbs (Imperial) of pears per gallon and strains off the pulp after three days. He also adds no acid at all, but suggests a teaspoonful of tartaric acid if the pears are REALLY ripe. Drinkable after a few weeks, but bloody marvellous at two years. Oh, and if it's too dry, add 4 ounces of suger per gallon when it's finished to sweeten it up.
That one apparently won competitions, so it's going to be really interesting to read your comments of the Berry recipe.
			 
			
					
				Re: Pear Wine
				Posted: Tue Sep 23, 2008 11:52 am
				by Andy Hamilton
				Ready in a few weeks, that is very interesting as I was about to kick start it as I thought it had "stuck", seems to have stopped fermenting I will try some soon and report back.
			 
			
					
				Re: Pear Wine
				Posted: Tue Sep 23, 2008 4:22 pm
				by Green Aura
				Someone has to say it, so it may as well be me. 
Please don't serve it with incontinence!!!!!