Difference between revisions of "Pear Vin"
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1.)skin and cut 4-5 pounds of pairs into small chunks which will be mashed later like potatoes. | 1.)skin and cut 4-5 pounds of pairs into small chunks which will be mashed later like potatoes. | ||
| − | 2.) wash the | + | 2.) wash the pear chunks in water |
3.) be sure all the stems and seeds are removed | 3.) be sure all the stems and seeds are removed | ||
Revision as of 22:53, 22 October 2011
Vocabulary
- Must
- The ingredient in your primary container which will be fermenting
- 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
Sanitize
1.)Cleaning the equipment with IODOPHOR
Test pear browning
Cut pear in half and let stand with the meat facing up for 15 minutes.
add 1/8 teaspoon of ascorbic acid if it is really brown otherwise ad 1/16 (pinch) if it is slightly brown to the primary after the pairs have cooled for 1 hour once boling water is poured over them
cut pears
1.)skin and cut 4-5 pounds of pairs into small chunks which will be mashed later like potatoes.
2.) wash the pear chunks in water
3.) be sure all the stems and seeds are removed
Procedure
1.)