Pear Vin - Revision history

Foretony: /* experiments */

2014-11-15T20:55:24Z

experiments

2014-11-15T20:17:38Z

experiments

2014-10-05T20:49:49Z

Procedure

2012-10-04T18:16:31Z

References

2012-09-23T20:15:15Z

Supplies

2012-09-23T19:58:02Z

2012-05-16T01:50:36Z

Procedure

2011-11-05T15:43:16Z

Procedure

2011-10-31T01:19:58Z

Procedure

2011-10-23T04:43:34Z

Procedure

← Older revision		Revision as of 20:55, 15 November 2014
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	9/30/14		9/30/14

−	Used Red star premier cuvee wine yeast again. Had enough pears to make 5 gallons. I filled one 3 gallon carboy to the top while the other was almost half full of the same liquid from the primary fermenter. The yeast fell out of the half full carboy and became clearer than the full carboy after 30 days. The half full carboy seems to have a higher alcohol content based on hydrometer readings. Perhaps wine production is better when you only fill the carboy half way allowing ~~allowing~~ the yeast to have more oxygen over time?	+	Used Red star premier cuvee wine yeast again. Had enough pears to make 5 gallons. I filled one 3 gallon carboy to the top while the other was almost half full of the same liquid from the primary fermenter. The yeast fell out of the half full carboy and became clearer than the full carboy after 30 days. The half full carboy seems to have a higher alcohol content based on hydrometer readings. Perhaps wine production is better when you only fill the carboy half way allowing the yeast to have more oxygen over time?

← Older revision		Revision as of 20:17, 15 November 2014
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	Red star premier cuvée wine yeast		Red star premier cuvée wine yeast
		+
		+
		+	9/30/14
		+
		+	Used Red star premier cuvee wine yeast again. Had enough pears to make 5 gallons. I filled one 3 gallon carboy to the top while the other was almost half full of the same liquid from the primary fermenter. The yeast fell out of the half full carboy and became clearer than the full carboy after 30 days. The half full carboy seems to have a higher alcohol content based on hydrometer readings. Perhaps wine production is better when you only fill the carboy half way allowing allowing the yeast to have more oxygen over time?

@@ Line 55: / Line 55: @@
 .) Now it is time to work on the liquid-to-water density ratio (specific gravity).   The goal is to add sugar untl the specific gravity is between 1.08 and 1.085.
-.) now add the active yeast you prepared above in step 8. (1 package of yeast can do 5 gallons; I added it to 1 gallon though, oopps)
+.) now add the active yeast you prepared above in step 8. (1 package of yeast can do 5 gallons; I added it to 1 gallon though, oopps) DONT put the airlock until until the yeast has had about 4 days to grow.
 .) 1 week later you siphon out the liquid into a secondary glass container which can hold the liquid.  It started to bubble in the secondary but not much bubbling was going on in the primary.

← Older revision		Revision as of 18:16, 4 October 2012
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	http://winemaking.jackkeller.net/strains.asp		http://winemaking.jackkeller.net/strains.asp
		+
		+	=experiments=
		+
		+	9/30/12
		+
		+	Red star premier cuvée wine yeast

@@ Line 8: / Line 8: @@
 #1.75 lb ( cups)sugar
 #3.25 quarts water
 #1/8 teaspoon ascorbic acid
-#campden tablet
+#1 crushed campden tablet
-#yeast nutrient
+#1 teaspoon yeast nutrient
-#tannin
+#1/8 teaspoon tannin
-#avid blend
+#1.5 teaspoons acid blend
-#pectic enzyme
+#1/2 teaspoon pectic enzyme
 =Setup=

@@ Line 3: / Line 3: @@
 ;Rack: Siphoning off the clear liquid in the primary to the secondary
 ;Muslin:  small mesh which is used to cover the top of the primary allowing aire to freely flow with no pressure differential
 =Setup=

← Older revision		Revision as of 01:50, 16 May 2012
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	15.) Wait 30 days after step 14 and Rack the wine into bottles. Age the wine for 6 - 12 months.		15.) Wait 30 days after step 14 and Rack the wine into bottles. Age the wine for 6 - 12 months.
		+
		+	=References=
		+
		+	http://winemaking.jackkeller.net/strains.asp

← Older revision		Revision as of 15:43, 5 November 2011
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	12.) 1 week later you siphon out the liquid into a secondary glass container which can hold the liquid. It started to bubble in the secondary but not much bubbling was going on in the primary.		12.) 1 week later you siphon out the liquid into a secondary glass container which can hold the liquid. It started to bubble in the secondary but not much bubbling was going on in the primary.
		+
		+	13.) "Rack"ing the wine means to remove the sediment (mostly dead yeast) by siphoning out the liquid. You need Rack the wine at least twice until no yeast falls to the bottom of the container after sitting for 30 days. Rack the wine every 30 days or so until no dead yeast drops to the bottom.
		+
		+	14.) Add 1/2 teaspoon of potassium sorbate another finely crushed and dissolved Campden tablet per gallon of wine. Also dissolve 1/2 cup of sugar into 1 cup of the wine and the pour it back into the wine.
		+
		+	15.) Wait 30 days after step 14 and Rack the wine into bottles. Age the wine for 6 - 12 months.

@@ Line 39: / Line 39: @@
 .) make the yeast starter about 2-8 hours before another 12 hours has expired
-.) 24 hours has epired since starting.
+.) 24 hours has expired since starting.
 .) Now it is time to work on the liquid-to-water density ratio (specific gravity).   The goal is to add sugar untl the specific gravity is between 1.08 and 1.085.
-.) now add the active yeast you prepared above in step 8.
+.) now add the active yeast you prepared above in step 8. (1 package of yeast can do 5 gallons; I added it to 1 gallon though, oopps)

@@ Line 25: / Line 25: @@
 .) Place  4-5 lbs of  mashed pairs in a nylon straining bag and then into the primary fermentation vessel.
-.) add 1.75 granular sugar to 3.25 quarts of boiling water
+.) add 1.75 lbs ( 4 cups:1 lb = 2.25 cups)granular sugar to 3.25 quarts of boiling water
 .) pour the water with dissolved sugar over the crushed pears.