Each year, our last wine to go into fermentation is the pear wine. We have an amazingly prolific little Bosc pear tree that churns out prodigious quantites of fruit for such a small tree. Tonight we cut up a total of about
50 - 60 pounds of premium fruit - which is now sitting in the soup starting fermentation.Pear is the only fruit wine we make, but we love it. We try to keep the alcohol around 11%, acid in 'normal' white wine range, but we like to try to leave a very small amount of residual sugar (an 'off dry' wine) to bring out the fruit flavor in the wine. If you haven't tried pear wine, I highly recommend it - it's delicious. All of the wines are now in the winery - no more fruit on the vines or trees. And the weather has, appropriately, turned cold, grey and wet the last two days.
So ends another crush season. Hope you all enjoyed yours as much we did ours.