I've got a batch pear wine in primary now. I didn't have time to start the batch when the pears were first ready (picked and allowed to sit for a week or so to ripen), so I sliced, bagged and froze the fruit. Last week I started this batch, and the frozen pears have virtually dissolved! About all I'm able to strain out now is the skin!
Don't know how this batch will turn out, but I'm not enthused over freezing the excess harvest for later batches!
Bart
I scooped out as much of the solids as I could with a colander, then racked to clean containers leaving a good bit more solids behind. Fermentation is still evident (SG measured at about 1.03, but I'm unsure what effect the degree of solids had). I've debated straining thru a fine mesh bag, but think I'll wait a bit longer.
Bart
Bart, Do you have any extra for topping up later on? I agree with you to wait, let things settle, and see how your second racking goes, before you decide to strain. Darlene
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