Many Pairs of Pears

I stopped by the local fruit and veggie market today and scored 26 pounds of VERY ripe pears for $3.00. Couldn't let a deal like that slide by.

I got one of Jack Keller's recipes, cored and de-stemmed almost all of the pears, and the batch is now sitting in the kitchen waiting for me to add the yeast tomorrow. The pears were actually too ripe to cut up so I just squished them into the primary.

Last year I made some apple wine which turned out to be extremely sweet - so now it's a desert wine. I don't mind a sweet wine, but I'd like this one to be just slightly sweet if not dry. Anything I should watch for? Any hazards with using pears that are that ripe?

BB

Reply to
Bob Becker
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Shouldn't be a problem. The best pear wine I ever made was from the hard pears or unripe pears. You might want to check the acid of your must. It might be the case that it lacks acid and if so will produce a very bland wine unless you bring up the acidity.

Reply to
Paul E. Lehmann

I let my pears get a bit over-ripe, quarter and seed them, then freeze the quarters in a plastic bag. When thawed, they become very mushy, like your uncuttable pears, and the nectar just flows off of them. I smash them in the primary, then strain through a bag into the secondary when the fermentation slows down.

One of my more popular recipies is cream pear wine. I make some pear syrup and add it to the dry pear wine. Directions at:

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Paul

Reply to
Pavel314

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