Read different methods have left me a tad confused, perhaps
someone will help..

I had a 25ltr plastic container full of home-grown pears. Last
Saturday I chopped them, removed the stalks and seeds and placed
the remainder, complete with skins back into the container. I
added water, sugar, yeast and some pectolase. Any activity got
off to a slow start and I stirred the mix once a day for the
first three days. Now it is bubbling and releasing gas about once
every twenty seconds. The fruit looks ok floating on the top, the
liquid is a brown colour and there is about 2cm of sediment at
the bottom of the container.

I will purchase a SG meter tomorrow.

Have I done this right, what do I do next and when please?

Thanks,
Mike.

Mike wrote:
> Read different methods have left me a tad confused, perhaps
> someone will help..
>
> I had a 25ltr plastic container full of home-grown pears. Last
> Saturday I chopped them, removed the stalks and seeds and placed
> the remainder, complete with skins back into the container. I
> added water, sugar, yeast and some pectolase. Any activity got
> off to a slow start and I stirred the mix once a day for the
> first three days. Now it is bubbling and releasing gas about once
> every twenty seconds. The fruit looks ok floating on the top, the
> liquid is a brown colour and there is about 2cm of sediment at
> the bottom of the container.
>
> I will purchase a SG meter tomorrow.
>
> Have I done this right, what do I do next and when please?
>
> Thanks,
> Mike.
Did you add sulfate before the yeast? You should also wait 24 hours
after adding pectolase before yeast according to my instruction book.

I've never made a pear wine, so don't know what colour it should be, but
my elderflower is usually a dirty orange for most of its life.
Eventually it clears to a lovely light golden colour with a great
reisling style taste.

Mike wrote:
> Read different methods have left me a tad confused, perhaps
> someone will help..
>
> I had a 25ltr plastic container full of home-grown pears. Last
> Saturday I chopped them, removed the stalks and seeds and placed
> the remainder, complete with skins back into the container. I
> added water, sugar, yeast and some pectolase. Any activity got
> off to a slow start and I stirred the mix once a day for the
> first three days. Now it is bubbling and releasing gas about once
> every twenty seconds. The fruit looks ok floating on the top, the
> liquid is a brown colour and there is about 2cm of sediment at
> the bottom of the container.
>
> I will purchase a SG meter tomorrow.
>
> Have I done this right, what do I do next and when please?
>
> Thanks,
> Mike.
Did you add sulfate before the yeast? You should also wait 24 hours
after adding pectolase before yeast according to my instruction book.

I've never made a pear wine, so don't know what colour it should be, but
my elderflower is usually a dirty orange for most of its life.
Eventually it clears to a lovely light golden colour with a great
reisling style taste.

alien wrote:
> Mike wrote:
>
>> Read different methods have left me a tad confused, perhaps
>> someone will help..
>> I had a 25ltr plastic container full of home-grown pears. Last
>> Saturday I chopped them, removed the stalks and seeds and placed
>> the remainder, complete with skins back into the container. I
>> added water, sugar, yeast and some pectolase. Any activity got
>> off to a slow start and I stirred the mix once a day for the
>> first three days. Now it is bubbling and releasing gas about once
>> every twenty seconds. The fruit looks ok floating on the top, the
>> liquid is a brown colour and there is about 2cm of sediment at
>> the bottom of the container.
>>
>> I will purchase a SG meter tomorrow.
>>
>> Have I done this right, what do I do next and when please?
>>
>> Thanks,
>> Mike.
>
> Did you add sulfate before the yeast? You should also wait 24 hours
> after adding pectolase before yeast according to my instruction book.
>
> I've never made a pear wine, so don't know what colour it should be, but
> my elderflower is usually a dirty orange for most of its life.
> Eventually it clears to a lovely light golden colour with a great
> reisling style taste.
SULPHITE, not SULPHATE. Different things, I'm always making this mistake.

alien wrote:
> Mike wrote:
>
>> Read different methods have left me a tad confused, perhaps
>> someone will help..
>> I had a 25ltr plastic container full of home-grown pears. Last
>> Saturday I chopped them, removed the stalks and seeds and placed
>> the remainder, complete with skins back into the container. I
>> added water, sugar, yeast and some pectolase. Any activity got
>> off to a slow start and I stirred the mix once a day for the
>> first three days. Now it is bubbling and releasing gas about once
>> every twenty seconds. The fruit looks ok floating on the top, the
>> liquid is a brown colour and there is about 2cm of sediment at
>> the bottom of the container.
>>
>> I will purchase a SG meter tomorrow.
>>
>> Have I done this right, what do I do next and when please?
>>
>> Thanks,
>> Mike.
>
> Did you add sulfate before the yeast? You should also wait 24 hours
> after adding pectolase before yeast according to my instruction book.
>
> I've never made a pear wine, so don't know what colour it should be, but
> my elderflower is usually a dirty orange for most of its life.
> Eventually it clears to a lovely light golden colour with a great
> reisling style taste.
SULPHITE, not SULPHATE. Different things, I'm always making this mistake.

Hi,
You've started like I think most of us have.... Please check Jack's site
for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp. I
guess I would stir 2tx a day to help the fermentation along with a little
extra oxygen - sounds like you have it under a bung and airlock already. I
guess I would wait a few more days to see if the fermentation continues to
increase or starts to decrease. I would wait until it decreases
considerably before racking off the lees to a carboy with bung and airlock.
It is hard to say because it sounds like you didn't have a hydrometer to
check what your starting SG was. Nevertheless, if you do get one and test,
I would wait until the SG is at or below 1 before racking. At least then,
you know it has fermented almost to dry.... Good-luck.
Darlene

"Mike" > wrote in message
...
> Read different methods have left me a tad confused, perhaps
> someone will help..
>
> I had a 25ltr plastic container full of home-grown pears. Last
> Saturday I chopped them, removed the stalks and seeds and placed
> the remainder, complete with skins back into the container. I
> added water, sugar, yeast and some pectolase. Any activity got
> off to a slow start and I stirred the mix once a day for the
> first three days. Now it is bubbling and releasing gas about once
> every twenty seconds. The fruit looks ok floating on the top, the
> liquid is a brown colour and there is about 2cm of sediment at
> the bottom of the container.
>
> I will purchase a SG meter tomorrow.
>
> Have I done this right, what do I do next and when please?
>
> Thanks,
> Mike.

Hi,
You've started like I think most of us have.... Please check Jack's site
for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp. I
guess I would stir 2tx a day to help the fermentation along with a little
extra oxygen - sounds like you have it under a bung and airlock already. I
guess I would wait a few more days to see if the fermentation continues to
increase or starts to decrease. I would wait until it decreases
considerably before racking off the lees to a carboy with bung and airlock.
It is hard to say because it sounds like you didn't have a hydrometer to
check what your starting SG was. Nevertheless, if you do get one and test,
I would wait until the SG is at or below 1 before racking. At least then,
you know it has fermented almost to dry.... Good-luck.
Darlene

"Mike" > wrote in message
...
> Read different methods have left me a tad confused, perhaps
> someone will help..
>
> I had a 25ltr plastic container full of home-grown pears. Last
> Saturday I chopped them, removed the stalks and seeds and placed
> the remainder, complete with skins back into the container. I
> added water, sugar, yeast and some pectolase. Any activity got
> off to a slow start and I stirred the mix once a day for the
> first three days. Now it is bubbling and releasing gas about once
> every twenty seconds. The fruit looks ok floating on the top, the
> liquid is a brown colour and there is about 2cm of sediment at
> the bottom of the container.
>
> I will purchase a SG meter tomorrow.
>
> Have I done this right, what do I do next and when please?
>
> Thanks,
> Mike.

Mike > wrote in message >...
> Read different methods have left me a tad confused, perhaps
> someone will help..
>
> I had a 25ltr plastic container full of home-grown pears. Last
> Saturday I chopped them, removed the stalks and seeds and placed
> the remainder, complete with skins back into the container. I
> added water, sugar, yeast and some pectolase. Any activity got
> off to a slow start and I stirred the mix once a day for the
> first three days. Now it is bubbling and releasing gas about once
> every twenty seconds. The fruit looks ok floating on the top, the
> liquid is a brown colour and there is about 2cm of sediment at
> the bottom of the container.
>
> I will purchase a SG meter tomorrow.
>
> Have I done this right, what do I do next and when please?
>
> Thanks,
> Mike.

I think pears and apples are usually made into wine by pressing them
for juice first. You should really measure the pH and titratable acid
too, as those are very important.

Mike > wrote in message >...
> Read different methods have left me a tad confused, perhaps
> someone will help..
>
> I had a 25ltr plastic container full of home-grown pears. Last
> Saturday I chopped them, removed the stalks and seeds and placed
> the remainder, complete with skins back into the container. I
> added water, sugar, yeast and some pectolase. Any activity got
> off to a slow start and I stirred the mix once a day for the
> first three days. Now it is bubbling and releasing gas about once
> every twenty seconds. The fruit looks ok floating on the top, the
> liquid is a brown colour and there is about 2cm of sediment at
> the bottom of the container.
>
> I will purchase a SG meter tomorrow.
>
> Have I done this right, what do I do next and when please?
>
> Thanks,
> Mike.

I think pears and apples are usually made into wine by pressing them
for juice first. You should really measure the pH and titratable acid
too, as those are very important.

alien > wrote:

>Mike wrote:
>> Read different methods have left me a tad confused, perhaps
>> someone will help..
>>
>> I had a 25ltr plastic container full of home-grown pears. Last
>> Saturday I chopped them, removed the stalks and seeds and placed
>> the remainder, complete with skins back into the container. I
>> added water, sugar, yeast and some pectolase. Any activity got
>> off to a slow start and I stirred the mix once a day for the
>> first three days. Now it is bubbling and releasing gas about once
>> every twenty seconds. The fruit looks ok floating on the top, the
>> liquid is a brown colour and there is about 2cm of sediment at
>> the bottom of the container.
>>
>> I will purchase a SG meter tomorrow.
>>
>> Have I done this right, what do I do next and when please?

>Did you add sulfate before the yeast? You should also wait 24 hours
>after adding pectolase before yeast according to my instruction book.

I put everything in right at the beginning, this was following
the advice of the people at my local brewery supplies shop.

"Dar V" > wrote:

>"Mike" > wrote in message

>> Read different methods have left me a tad confused, perhaps
>> someone will help..
>>
>> I had a 25ltr plastic container full of home-grown pears. Last
>> Saturday I chopped them, removed the stalks and seeds and placed
>> the remainder, complete with skins back into the container. I
>> added water, sugar, yeast and some pectolase. Any activity got
>> off to a slow start and I stirred the mix once a day for the
>> first three days. Now it is bubbling and releasing gas about once
>> every twenty seconds. The fruit looks ok floating on the top, the
>> liquid is a brown colour and there is about 2cm of sediment at
>> the bottom of the container.
>>
>> I will purchase a SG meter tomorrow.
>>
>> Have I done this right, what do I do next and when please?

>You've started like I think most of us have.... Please check Jack's site
>for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp.

This is what I mean by "a tad confused"..

http://www.wineworldfdw.com/fruit_wine.html
http://home.att.net/%7Elumeisenman/appen_a.html
http://winemaking.jackkeller.net/basics.asp

...all seem to suggest conflicting views.

> I
>guess I would stir 2tx a day to help the fermentation along with a little
>extra oxygen - sounds like you have it under a bung and airlock already.

I do now, the lid was left loose for the first 2-3 days.

>I
>guess I would wait a few more days to see if the fermentation continues to
>increase or starts to decrease. I would wait until it decreases
>considerably before racking off the lees to a carboy with bung and airlock.

What is "lees" and "carboy" ?

>It is hard to say because it sounds like you didn't have a hydrometer to
>check what your starting SG was.

That is correct.

> Nevertheless, if you do get one and test,
>I would wait until the SG is at or below 1 before racking. At least then,
>you know it has fermented almost to dry.... Good-luck.

I must get a meter.

In message >, Mike > writes
>>> Have I done this right, what do I do next and when please?
>
>>Did you add sulfate before the yeast? You should also wait 24 hours
>>after adding pectolase before yeast according to my instruction book.
>
>I put everything in right at the beginning, this was following the
>advice of the people at my local brewery supplies shop.

AFAICT, the main worry is not to add the pectic enzyme while the must is
still hot - if you've done the normal
throw-fruit-in-bucket-pour-on-boiling-water thing, that is. It's likely
to be destroyed by heat. So there's something to be said for waiting a
while between processing the fruit and the rest of the additions.

My normal modus operandi is to chop/crush the fruit one evening, add the
recommended amount of sugar, boiling water, and crushed campdens, and
stir like heck. Following morning when it's cool, add the pectic enzyme.
That evening, add the yeast nutrient and vitamins, check SG, add more
sugar if necessary to adjust the SG to the desired level, and then pitch
the yeast.

Another advantage of this is that the extra 24 hours allows the sugars
in the fruit pulp to dissolve, so I get a (slightly) truer idea of the
actual SG.

cheers,
robin
--
www.newforestartgallery.co.uk
www.badminston.demon.co.uk www.robinsomes.co.uk
www.amazonian-fish.co.uk www.pisces-conservation.com
www.irchouse.demon.co.uk www.blackwell-science.com/southwood
Trust me, I'm a webmaster...

In message >, Mike > writes
>>> Have I done this right, what do I do next and when please?
>
>>Did you add sulfate before the yeast? You should also wait 24 hours
>>after adding pectolase before yeast according to my instruction book.
>
>I put everything in right at the beginning, this was following the
>advice of the people at my local brewery supplies shop.

AFAICT, the main worry is not to add the pectic enzyme while the must is
still hot - if you've done the normal
throw-fruit-in-bucket-pour-on-boiling-water thing, that is. It's likely
to be destroyed by heat. So there's something to be said for waiting a
while between processing the fruit and the rest of the additions.

My normal modus operandi is to chop/crush the fruit one evening, add the
recommended amount of sugar, boiling water, and crushed campdens, and
stir like heck. Following morning when it's cool, add the pectic enzyme.
That evening, add the yeast nutrient and vitamins, check SG, add more
sugar if necessary to adjust the SG to the desired level, and then pitch
the yeast.

Another advantage of this is that the extra 24 hours allows the sugars
in the fruit pulp to dissolve, so I get a (slightly) truer idea of the
actual SG.

cheers,
robin
--
www.newforestartgallery.co.uk
www.badminston.demon.co.uk www.robinsomes.co.uk
www.amazonian-fish.co.uk www.pisces-conservation.com
www.irchouse.demon.co.uk www.blackwell-science.com/southwood
Trust me, I'm a webmaster...

In message >, Mike > writes
>>> Have I done this right, what do I do next and when please?
>
>>Did you add sulfate before the yeast? You should also wait 24 hours
>>after adding pectolase before yeast according to my instruction book.
>
>I put everything in right at the beginning, this was following the
>advice of the people at my local brewery supplies shop.

AFAICT, the main worry is not to add the pectic enzyme while the must is
still hot - if you've done the normal
throw-fruit-in-bucket-pour-on-boiling-water thing, that is. It's likely
to be destroyed by heat. So there's something to be said for waiting a
while between processing the fruit and the rest of the additions.

My normal modus operandi is to chop/crush the fruit one evening, add the
recommended amount of sugar, boiling water, and crushed campdens, and
stir like heck. Following morning when it's cool, add the pectic enzyme.
That evening, add the yeast nutrient and vitamins, check SG, add more
sugar if necessary to adjust the SG to the desired level, and then pitch
the yeast.

Another advantage of this is that the extra 24 hours allows the sugars
in the fruit pulp to dissolve, so I get a (slightly) truer idea of the
actual SG.

cheers,
robin
--
www.newforestartgallery.co.uk
www.badminston.demon.co.uk www.robinsomes.co.uk
www.amazonian-fish.co.uk www.pisces-conservation.com
www.irchouse.demon.co.uk www.blackwell-science.com/southwood
Trust me, I'm a webmaster...

>
>>You've started like I think most of us have.... Please check Jack's site
>>for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp.
>
>
> This is what I mean by "a tad confused"..
>
> http://www.wineworldfdw.com/fruit_wine.html
> http://home.att.net/%7Elumeisenman/appen_a.html
> http://winemaking.jackkeller.net/basics.asp
>
> ..all seem to suggest conflicting views.

I always read the instructions. My anti-pectin enzyme says to wait 24
hours before adding yeast.

>
>>I
>>guess I would stir 2tx a day to help the fermentation along with a little
>>extra oxygen - sounds like you have it under a bung and airlock already.
>
>
> I do now, the lid was left loose for the first 2-3 days.
>
>
>>I
>>guess I would wait a few more days to see if the fermentation continues to
>>increase or starts to decrease. I would wait until it decreases
>>considerably before racking off the lees to a carboy with bung and airlock.
>
>
> What is "lees" and "carboy" ?
>

Lees is the muck that drops to the bottom of your primary fermenting
vessel, dead yeast, pollen, insects etc. I raise mine onto a table and
use a long flexible plastic tube to siphon the juice into the secondary
fermenter. A carbouy is usually a 5 or 6 gallon glass container for
secondary fermenting/bulk aging.

>>It is hard to say because it sounds like you didn't have a hydrometer to
>>check what your starting SG was.
>
>
> That is correct.
>
>
>>Nevertheless, if you do get one and test,
>>I would wait until the SG is at or below 1 before racking. At least then,
>>you know it has fermented almost to dry.... Good-luck.
>
>
> I must get a meter.
>

In the UK they cost £3 (about $5) at most, get a trial jar or a wine
thief too.

Be careful, this hobby is addictive. I get more enjoyment out of
planning the recipes, making the wine and watching peoples faces go
"aaahh, thats good" than I do drinking the stuff (which I still get
considerable enjoyment from) Grr, want to start my next batch now (my
first pear wine); must bucket is in use though.

>
>>You've started like I think most of us have.... Please check Jack's site
>>for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp.
>
>
> This is what I mean by "a tad confused"..
>
> http://www.wineworldfdw.com/fruit_wine.html
> http://home.att.net/%7Elumeisenman/appen_a.html
> http://winemaking.jackkeller.net/basics.asp
>
> ..all seem to suggest conflicting views.

I always read the instructions. My anti-pectin enzyme says to wait 24
hours before adding yeast.

>
>>I
>>guess I would stir 2tx a day to help the fermentation along with a little
>>extra oxygen - sounds like you have it under a bung and airlock already.
>
>
> I do now, the lid was left loose for the first 2-3 days.
>
>
>>I
>>guess I would wait a few more days to see if the fermentation continues to
>>increase or starts to decrease. I would wait until it decreases
>>considerably before racking off the lees to a carboy with bung and airlock.
>
>
> What is "lees" and "carboy" ?
>

Lees is the muck that drops to the bottom of your primary fermenting
vessel, dead yeast, pollen, insects etc. I raise mine onto a table and
use a long flexible plastic tube to siphon the juice into the secondary
fermenter. A carbouy is usually a 5 or 6 gallon glass container for
secondary fermenting/bulk aging.

>>It is hard to say because it sounds like you didn't have a hydrometer to
>>check what your starting SG was.
>
>
> That is correct.
>
>
>>Nevertheless, if you do get one and test,
>>I would wait until the SG is at or below 1 before racking. At least then,
>>you know it has fermented almost to dry.... Good-luck.
>
>
> I must get a meter.
>

In the UK they cost £3 (about $5) at most, get a trial jar or a wine
thief too.

Be careful, this hobby is addictive. I get more enjoyment out of
planning the recipes, making the wine and watching peoples faces go
"aaahh, thats good" than I do drinking the stuff (which I still get
considerable enjoyment from) Grr, want to start my next batch now (my
first pear wine); must bucket is in use though.

(evilpaul13) wrote in message

> I think pears and apples are usually made into wine by pressing them
> for juice first. You should really measure the pH and titratable acid
> too, as those are very important.

Pears and apples treated like this end up as Perry & Cider, a great
beverage, lower in alcohol, usually 5-6%.

http://homepage.ntlworld.com/scrumpy/cider/perry.htm

This is a great site, with traditional instructions for making both
cider and perry.

As for the OP's pear wine, it may be advisable to get the wine off the
pear pulp now and into an airtight container, under airlock. Do get a
hydrometer (measures SG) it's well worth the couple bucks. Have fun,
this is a great hobby.


cheers,
charles

(evilpaul13) wrote in message

> I think pears and apples are usually made into wine by pressing them
> for juice first. You should really measure the pH and titratable acid
> too, as those are very important.

Pears and apples treated like this end up as Perry & Cider, a great
beverage, lower in alcohol, usually 5-6%.

http://homepage.ntlworld.com/scrumpy/cider/perry.htm

This is a great site, with traditional instructions for making both
cider and perry.

As for the OP's pear wine, it may be advisable to get the wine off the
pear pulp now and into an airtight container, under airlock. Do get a
hydrometer (measures SG) it's well worth the couple bucks. Have fun,
this is a great hobby.


cheers,
charles

Mike,
I started like you did - I got a recipe and just did it. I was probably
worse, I didn't even talk to any brew shop people. I look at the recipes
and the different ways people do things, as different cooks who still come
up with the same thing. Yes, they do things a bit different, but on a whole
the similarities are what you have to key on.
Having said that, your batch will probably still come out fine - mine
did. What you've already done is okay and your batch is fermenting. I
would definitely get a hydrometer. What you need to do is to make sure your
fermentation continues and finishes. That's what a hydrometer will tell
you. Once the fermentation is complete, you want to finish the wine. This
takes time....
You'll notice that the wine is murky now. When the fermentation is
complete, you'll need to get the pears out of there and then carefully rack
the wine off the sediment at the bottom of the bucket (save any extra wine
which won't fit in your carboy for top-up later). This sediment is called
lees - it's dead yeast cells and pear gunk. Typically you ferment in a
plastic or glass container, but them rack the wine to another container
(carboy) to age the wine in (there should be very little air space in the
carboy when you're done (1/2 inch)). Ask at your brew shop, they should
have glass containers/carboys to purchase.
Once you rack the wine off the lees into a glass carboy with a airlock
and bung, you'll notice that more lees will fall out of the wine and settle
at the bottom of the carboy. You'll also notice that the wine will start to
clear from the top to the bottom. You'll need to rack again to get the wine
off the lees which will continues to fall to the bottom. That's why you
need the top-up wine, to use to fill up the container to the top after you
rack. I typically rack a wine 3-4 times in a 7-8 month time frame to help
the wine clear. Usually at about 7 months I bottle.
Hope this helps a bit more. Before you start another batch, I would
read up a bit. Certain things will help or hurt your fermentation process.
For example, yeast nutrient/campden tablet should be added first, then wait
12 hours to add the pectic enzyme, then wait 12 hours to add the yeast.
Another example, don't add campden tablets at the same time as the yeast -
campden tablets will inhibit yeast growth and you don't want that. I
started with a book called Home Winemaking by Terry Garey...it is a very
easy book to follow which simplifies the process and starts with a beginner
level, intermediate level, etc. I use Jack's site because he has more
recipes and more information. Some prefer Lum's site - it is just a matter
of preference.
Darlene

"Mike" > wrote in message
...
> "Dar V" > wrote:
>
>>"Mike" > wrote in message
>
>>> Read different methods have left me a tad confused, perhaps
>>> someone will help..
>>>
>>> I had a 25ltr plastic container full of home-grown pears. Last
>>> Saturday I chopped them, removed the stalks and seeds and placed
>>> the remainder, complete with skins back into the container. I
>>> added water, sugar, yeast and some pectolase. Any activity got
>>> off to a slow start and I stirred the mix once a day for the
>>> first three days. Now it is bubbling and releasing gas about once
>>> every twenty seconds. The fruit looks ok floating on the top, the
>>> liquid is a brown colour and there is about 2cm of sediment at
>>> the bottom of the container.
>>>
>>> I will purchase a SG meter tomorrow.
>>>
>>> Have I done this right, what do I do next and when please?
>
>>You've started like I think most of us have.... Please check Jack's site
>>for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp.
>
> This is what I mean by "a tad confused"..
>
> http://www.wineworldfdw.com/fruit_wine.html
> http://home.att.net/%7Elumeisenman/appen_a.html
> http://winemaking.jackkeller.net/basics.asp
>
> ..all seem to suggest conflicting views.
>
>> I
>>guess I would stir 2tx a day to help the fermentation along with a little
>>extra oxygen - sounds like you have it under a bung and airlock already.
>
> I do now, the lid was left loose for the first 2-3 days.
>
>>I
>>guess I would wait a few more days to see if the fermentation continues to
>>increase or starts to decrease. I would wait until it decreases
>>considerably before racking off the lees to a carboy with bung and
>>airlock.
>
> What is "lees" and "carboy" ?
>
>>It is hard to say because it sounds like you didn't have a hydrometer to
>>check what your starting SG was.
>
> That is correct.
>
>> Nevertheless, if you do get one and test,
>>I would wait until the SG is at or below 1 before racking. At least then,
>>you know it has fermented almost to dry.... Good-luck.
>
> I must get a meter.
>

Mike,
I started like you did - I got a recipe and just did it. I was probably
worse, I didn't even talk to any brew shop people. I look at the recipes
and the different ways people do things, as different cooks who still come
up with the same thing. Yes, they do things a bit different, but on a whole
the similarities are what you have to key on.
Having said that, your batch will probably still come out fine - mine
did. What you've already done is okay and your batch is fermenting. I
would definitely get a hydrometer. What you need to do is to make sure your
fermentation continues and finishes. That's what a hydrometer will tell
you. Once the fermentation is complete, you want to finish the wine. This
takes time....
You'll notice that the wine is murky now. When the fermentation is
complete, you'll need to get the pears out of there and then carefully rack
the wine off the sediment at the bottom of the bucket (save any extra wine
which won't fit in your carboy for top-up later). This sediment is called
lees - it's dead yeast cells and pear gunk. Typically you ferment in a
plastic or glass container, but them rack the wine to another container
(carboy) to age the wine in (there should be very little air space in the
carboy when you're done (1/2 inch)). Ask at your brew shop, they should
have glass containers/carboys to purchase.
Once you rack the wine off the lees into a glass carboy with a airlock
and bung, you'll notice that more lees will fall out of the wine and settle
at the bottom of the carboy. You'll also notice that the wine will start to
clear from the top to the bottom. You'll need to rack again to get the wine
off the lees which will continues to fall to the bottom. That's why you
need the top-up wine, to use to fill up the container to the top after you
rack. I typically rack a wine 3-4 times in a 7-8 month time frame to help
the wine clear. Usually at about 7 months I bottle.
Hope this helps a bit more. Before you start another batch, I would
read up a bit. Certain things will help or hurt your fermentation process.
For example, yeast nutrient/campden tablet should be added first, then wait
12 hours to add the pectic enzyme, then wait 12 hours to add the yeast.
Another example, don't add campden tablets at the same time as the yeast -
campden tablets will inhibit yeast growth and you don't want that. I
started with a book called Home Winemaking by Terry Garey...it is a very
easy book to follow which simplifies the process and starts with a beginner
level, intermediate level, etc. I use Jack's site because he has more
recipes and more information. Some prefer Lum's site - it is just a matter
of preference.
Darlene

"Mike" > wrote in message
...
> "Dar V" > wrote:
>
>>"Mike" > wrote in message
>
>>> Read different methods have left me a tad confused, perhaps
>>> someone will help..
>>>
>>> I had a 25ltr plastic container full of home-grown pears. Last
>>> Saturday I chopped them, removed the stalks and seeds and placed
>>> the remainder, complete with skins back into the container. I
>>> added water, sugar, yeast and some pectolase. Any activity got
>>> off to a slow start and I stirred the mix once a day for the
>>> first three days. Now it is bubbling and releasing gas about once
>>> every twenty seconds. The fruit looks ok floating on the top, the
>>> liquid is a brown colour and there is about 2cm of sediment at
>>> the bottom of the container.
>>>
>>> I will purchase a SG meter tomorrow.
>>>
>>> Have I done this right, what do I do next and when please?
>
>>You've started like I think most of us have.... Please check Jack's site
>>for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp.
>
> This is what I mean by "a tad confused"..
>
> http://www.wineworldfdw.com/fruit_wine.html
> http://home.att.net/%7Elumeisenman/appen_a.html
> http://winemaking.jackkeller.net/basics.asp
>
> ..all seem to suggest conflicting views.
>
>> I
>>guess I would stir 2tx a day to help the fermentation along with a little
>>extra oxygen - sounds like you have it under a bung and airlock already.
>
> I do now, the lid was left loose for the first 2-3 days.
>
>>I
>>guess I would wait a few more days to see if the fermentation continues to
>>increase or starts to decrease. I would wait until it decreases
>>considerably before racking off the lees to a carboy with bung and
>>airlock.
>
> What is "lees" and "carboy" ?
>
>>It is hard to say because it sounds like you didn't have a hydrometer to
>>check what your starting SG was.
>
> That is correct.
>
>> Nevertheless, if you do get one and test,
>>I would wait until the SG is at or below 1 before racking. At least then,
>>you know it has fermented almost to dry.... Good-luck.
>
> I must get a meter.
>

Robin Somes > wrote:

>AFAICT, the main worry is not to add the pectic enzyme while the must is
>still hot - if you've done the normal
>throw-fruit-in-bucket-pour-on-boiling-water thing,

I haven't.. I haven't used boiling water at all.

Robin Somes > wrote:

>AFAICT, the main worry is not to add the pectic enzyme while the must is
>still hot - if you've done the normal
>throw-fruit-in-bucket-pour-on-boiling-water thing,

I haven't.. I haven't used boiling water at all.