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

Bob Becker wrote:

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

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.

"Bob Becker" wrote in message
...
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

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:

http://home.comcast.net/~rbfarm/hrushka.html

Paul