juice from our pear trees
 

Hello,

We picked 3 boxes of pears and are renting a "wine press." Is there
anything I need to get the "solids" to settle out to make pear juice?

Thanks so much.

Ray wrote:
> Hello,
>
> We picked 3 boxes of pears and are renting a "wine press." Is there
> anything I need to get the "solids" to settle out to make pear juice?
>
> Thanks so much.


Don't know for sure, but I think you grind or crush the pears first,
then line the press with muslin before you load the pears. Fold the
muslin over the top so the pears are fully enclosed in the cloth, then
press them.

At least that's how it works with apples.

Even after all that, the juice will be cloudy unless you ferment it.

HTH,
Bob

Ray wrote:
> Hello,
>
> We picked 3 boxes of pears and are renting a "wine press." Is there
> anything I need to get the "solids" to settle out to make pear juice?
>
> Thanks so much.


Don't know for sure, but I think you grind or crush the pears first,
then line the press with muslin before you load the pears. Fold the
muslin over the top so the pears are fully enclosed in the cloth, then
press them.

At least that's how it works with apples.

Even after all that, the juice will be cloudy unless you ferment it.

HTH,
Bob

Ray wrote:
> Hello,
>
> We picked 3 boxes of pears and are renting a "wine press." Is there
> anything I need to get the "solids" to settle out to make pear juice?
>
> Thanks so much.


Don't know for sure, but I think you grind or crush the pears first,
then line the press with muslin before you load the pears. Fold the
muslin over the top so the pears are fully enclosed in the cloth, then
press them.

At least that's how it works with apples.

Even after all that, the juice will be cloudy unless you ferment it.

HTH,
Bob

Thanks so much...

zxcvbob > wrote in message >...
> Ray wrote:
> > Hello,
> >
> > We picked 3 boxes of pears and are renting a "wine press." Is there
> > anything I need to get the "solids" to settle out to make pear juice?
> >
> > Thanks so much.
>
>
> Don't know for sure, but I think you grind or crush the pears first,
> then line the press with muslin before you load the pears. Fold the
> muslin over the top so the pears are fully enclosed in the cloth, then
> press them.
>
> At least that's how it works with apples.
>
> Even after all that, the juice will be cloudy unless you ferment it.
>
> HTH,
> Bob

>(Ray)
>
>We picked 3 boxes of pears and are renting a "wine press." Is there
>anything I need to get the "solids" to settle out to make pear juice?

Save your money, don't rent that wine press... besides you'll destroy a wine
press attempting to use it for crushing pears... Apple presses are built much
stronger but you don't want one of those either... you'll just make av mess of
your pears and end up using them for compost. What you need is one of those
rotary cone type pulpers.

One doesn't make pear juice... one makes pear *nectar*.... the only clear pear
juice I know of is the spirits from fermented pears.

Be patient, takes a while to load but worth it:
http://www.fao.org/DOCREP/x0209e/x02...m#P1540_112511

Hic:
http://www.homebrewit.com/recpear.php

Btw, the pear is a member of the rose family, of which there are more than 3000
varieties. Pears do not ripen on the tree, they only ripen off the tree, and
progressively from the inside out.

http://www.dole5aday.com/Kids/Friends/K_Penny_Pear.jsp



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Ray wrote:

> We picked 3 boxes of pears and are renting a "wine press." Is there
> anything I need to get the "solids" to settle out to make pear juice?

You can wrap the pears in cheese cloth in the press, or you can filter
the juice.

PENMART01 wrote:

> Save your money, don't rent that wine press... besides you'll destroy a wine
> press attempting to use it for crushing pears..

Nonsense. I have helped a friend make several batches of pear wine using a wine
press. You just have to chop the pears up first, and you can get a grinder to do
that.

> One doesn't make pear juice... one makes pear *nectar*.... the only clear pear
> juice I know of is the spirits from fermented pears.

You can call it nectar if you want, but it is juice.

PENMART01 wrote:

> Save your money, don't rent that wine press... besides you'll destroy a wine
> press attempting to use it for crushing pears..

Nonsense. I have helped a friend make several batches of pear wine using a wine
press. You just have to chop the pears up first, and you can get a grinder to do
that.

> One doesn't make pear juice... one makes pear *nectar*.... the only clear pear
> juice I know of is the spirits from fermented pears.

You can call it nectar if you want, but it is juice.

>Dave Smith writes:
>
>Ray wrote:
>
>> We picked 3 boxes of pears and are renting a "wine press." Is there
>> anything I need to get the "solids" to settle out to make pear juice?
>
>You can wrap the pears in cheese cloth in the press, or you can filter
>the juice.

Good guess but no cigar. Wouldn't it be much simpler to eat the pears and
collect your ****? Don't laugh, that's essentially what most apple juice is...
it's been tried with pears but pears don't want to cooperate.

http://www.dow.com/liquidseps/prod/sp_apple.htm

There is really no way for mechanically extracting pear juice without losing
like 85% of the pear... same with peaches, and many tropical fruits... is why
those are sold as "nectars"... even pineapple juice is closer to nectar than a
juice, that's why it so readily separates. Many friuts can't be juiced nor can
they be made into nectars, like plums and berries, which is why those are
generally made into jams and jellies instead.

I don't know why anyone would want to "juice"/smash a perfectly good pear,
fresh pears are delicious. There are other ways to preserve pears when one has
too many, they can be cooked/canned, dried/dehydrated, made into pear
sauce/butter, preserved whole in liquor, and aside from eating out of hand my
favorite:

This is about on par with the greatest sex you ever had... and far, far easier
to replicate.

PEAR ICE CREAM WITH SPICED PEAR COMPOTE

Ice Cream
2 1/4 pounds ripe Anjou or Comice pears, peeled, halved, cored, thinly sliced
(about 4 cups)
1 cup pear nectar
1 tablespoon fresh lemon juice

6 large egg yolks
3/4 cup sugar
2 cups whipping cream
1 2-inch piece vanilla bean, split lengthwise

1/2 cup light corn syrup

Pear Compote
2 cups GewÜrztraminer wine
1/2 cup sugar
2 whole cloves
1 4 1/2-inch piece vanilla bean, split lengthwise
2 1/2 pounds firm but ripe Anjou or Comice pears (about 6), peeled, halved,
cored, cut into 1/3-inch-thick slices

For ice cream:
Combine pears, pear nectar and lemon juice in heavy medium saucepan. Bring to
boil over medium-high heat. Transfer to processor; puree until smooth. Chill
until cold.

Whisk yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in
heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to
same saucepan. Scrape seeds from vanilla bean into mixture; add bean. Stir over
low heat until custard thickens and leaves path on back of spoon when finger is
drawn across, about 7 minutes (do not boil). Pour through strainer into bowl.
Mix in 1 cup cream. Cool 15 minutes.

Add corn syrup and 3 cups pear puree to custard and whisk until blended
(reserve any remaining pear puree for another use). Chill custard until cold,
at least 4 hour or overnight.

Transfer custard to ice cream maker. Process according to manufacturer's
instructions. Transfer to covered container and freeze. (Can be made 2 days
ahead.)

For compote:
Combine wine, sugar and cloves in heavy large saucepan. Scrape seeds from
vanilla bean into saucepan; add bean. Stir over medium heat until sugar
dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes.
Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan
until slightly thickened and syrupy, adding any juices from bowl of pears,
about 12 minutes. Pour over pears. Chill until cold, at least 4 hours or
overnight. Discard vanilla bean and cloves (Can be made 1 day ahead. Cover and
keep chilled.)

Scoop ice cream into goblets. Spoon pears and syrup over and serve.
---



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:
>>Dave Smith writes:
>>
>>Ray wrote:
>>
>>
>>>We picked 3 boxes of pears and are renting a "wine press." Is there
>>>anything I need to get the "solids" to settle out to make pear juice?
>>
>>You can wrap the pears in cheese cloth in the press, or you can filter
>>the juice.
>
>
> Good guess but no cigar. Wouldn't it be much simpler to eat the pears and
> collect your ****? Don't laugh, that's essentially what most apple juice is...
> it's been tried with pears but pears don't want to cooperate.
>

I think a hard juicy pear like "Kieffer", "Pineapple" or asian pears
might make a decent juice from an apple grinder and cider press. I
agree that there are probably much better uses for them.

I wonder what that electric juicer that Jack LaLane pushes would with a
hard pear?

Bob

PENMART01 wrote:
>>Dave Smith writes:
>>
>>Ray wrote:
>>
>>
>>>We picked 3 boxes of pears and are renting a "wine press." Is there
>>>anything I need to get the "solids" to settle out to make pear juice?
>>
>>You can wrap the pears in cheese cloth in the press, or you can filter
>>the juice.
>
>
> Good guess but no cigar. Wouldn't it be much simpler to eat the pears and
> collect your ****? Don't laugh, that's essentially what most apple juice is...
> it's been tried with pears but pears don't want to cooperate.
>

I think a hard juicy pear like "Kieffer", "Pineapple" or asian pears
might make a decent juice from an apple grinder and cider press. I
agree that there are probably much better uses for them.

I wonder what that electric juicer that Jack LaLane pushes would with a
hard pear?

Bob

>Dave Smith prevaricates:
>
>PENMART01 wrote:
>
>> Save your money, don't rent that wine press... besides you'll destroy a wine
>> press attempting to use it for crushing pears..
>
>Nonsense. I have helped a friend make several batches of pear wine.

Helped a friend, yeah, right... scummy liars like you have no friend(s).

The fact that you omitted my suggestion for fermenting spirits and a recipe for
pear wine proves undeniably that you are a LIAR... whaddidya think, no one lese
but you reads my posts.. ****ING MORON. You had plenty opportunity to make
that wine suggestion previously (I joined this thread late), were it true...
you've not posted anything truthful here yet... and certainly nothing useful...
even your lies are lame.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"zxcvbob" > wrote in message
...
> PENMART01 wrote:
> >>Dave Smith writes:
> >>
> >>Ray wrote:
> >>
> >>
> >>>We picked 3 boxes of pears and are renting a "wine press." Is there
> >>>anything I need to get the "solids" to settle out to make pear juice?
> >>
> >>You can wrap the pears in cheese cloth in the press, or you can filter
> >>the juice.
> >
> >
> > Good guess but no cigar. Wouldn't it be much simpler to eat the pears
and
> > collect your ****? Don't laugh, that's essentially what most apple
juice is...
> > it's been tried with pears but pears don't want to cooperate.
> >
>
> I think a hard juicy pear like "Kieffer", "Pineapple" or asian pears
> might make a decent juice from an apple grinder and cider press. I
> agree that there are probably much better uses for them.
>
> I wonder what that electric juicer that Jack LaLane pushes would with a
> hard pear?
>
> Bob

I've used juicers for years and have put pears through them. They don't
yield that much "juice" in all honesty. It's kind of a
thicker.........nectar. Pineapples in the juicer *do* however create a LOT
of juice. Never tried an Asian pear in there. They're too expensive and if
I buy one, I just eat it plain.

kili

"zxcvbob" > wrote in message
...
> PENMART01 wrote:
> >>Dave Smith writes:
> >>
> >>Ray wrote:
> >>
> >>
> >>>We picked 3 boxes of pears and are renting a "wine press." Is there
> >>>anything I need to get the "solids" to settle out to make pear juice?
> >>
> >>You can wrap the pears in cheese cloth in the press, or you can filter
> >>the juice.
> >
> >
> > Good guess but no cigar. Wouldn't it be much simpler to eat the pears
and
> > collect your ****? Don't laugh, that's essentially what most apple
juice is...
> > it's been tried with pears but pears don't want to cooperate.
> >
>
> I think a hard juicy pear like "Kieffer", "Pineapple" or asian pears
> might make a decent juice from an apple grinder and cider press. I
> agree that there are probably much better uses for them.
>
> I wonder what that electric juicer that Jack LaLane pushes would with a
> hard pear?
>
> Bob

I've used juicers for years and have put pears through them. They don't
yield that much "juice" in all honesty. It's kind of a
thicker.........nectar. Pineapples in the juicer *do* however create a LOT
of juice. Never tried an Asian pear in there. They're too expensive and if
I buy one, I just eat it plain.

kili

PENMART01 wrote:

> >Dave Smith prevaricates:
> >
> >PENMART01 wrote:
> >
> >> Save your money, don't rent that wine press... besides you'll destroy a wine
> >> press attempting to use it for crushing pears..
> >
> >Nonsense. I have helped a friend make several batches of pear wine.
>
> Helped a friend, yeah, right... scummy liars like you have no friend(s).
>
> The fact that you omitted my suggestion for fermenting spirits and a recipe for
> pear wine proves undeniably that you are a LIAR... whaddidya think, no one lese
> but you reads my posts.. ****ING MORON. You had plenty opportunity to make that
> wine suggestion previously (I joined this thread late), were it true ... you've
> not posted anything truthful here yet... and certainly nothing useful...
> even your lies are lame.

Read your own cite nancy boy:

METHOD:

Use ripe to firm-ripe pears.

l. Wash, drain, remove stems, cut in half and core. Cut into smaller pieces.

2. Using nylon straining bag (or press) mash and strain out juice into primary
fermentor. As juice is extracted immediately add Campden to
prevent spoilage and browning. Keeping all pulp in straining bag, tie top, and
place in primary fermenter.


Note where it says "As ***JUICE**** is extracted". Not nectar.

Moron

PENMART01 wrote:

> >Dave Smith prevaricates:
> >
> >PENMART01 wrote:
> >
> >> Save your money, don't rent that wine press... besides you'll destroy a wine
> >> press attempting to use it for crushing pears..
> >
> >Nonsense. I have helped a friend make several batches of pear wine.
>
> Helped a friend, yeah, right... scummy liars like you have no friend(s).
>
> The fact that you omitted my suggestion for fermenting spirits and a recipe for
> pear wine proves undeniably that you are a LIAR... whaddidya think, no one lese
> but you reads my posts.. ****ING MORON. You had plenty opportunity to make that
> wine suggestion previously (I joined this thread late), were it true ... you've
> not posted anything truthful here yet... and certainly nothing useful...
> even your lies are lame.

Read your own cite nancy boy:

METHOD:

Use ripe to firm-ripe pears.

l. Wash, drain, remove stems, cut in half and core. Cut into smaller pieces.

2. Using nylon straining bag (or press) mash and strain out juice into primary
fermentor. As juice is extracted immediately add Campden to
prevent spoilage and browning. Keeping all pulp in straining bag, tie top, and
place in primary fermenter.


Note where it says "As ***JUICE**** is extracted". Not nectar.

Moron

>Dave Smith prevaricates:
>
>2. Using nylon straining bag (or press) mash and strain out juice into
>primary
>fermentor. As juice is extracted immediately add Campden to
>prevent spoilage and browning. Keeping all pulp in straining bag, tie top,
>and
>place in primary fermenter.
>
>
>Note where it says "As ***JUICE**** is extracted". Not nectar.

Exactly, exactly where you got the idea about pear wine and then posted it as
your own... there'd be very little juice, mostly pulp... essentially nectar
separated into it's parts.

You had better than 24 hours before I posted about pears being made into
nectar, no one else mentioned nectar... like how could so many self-proclaimed
foodies not remember... then lo and behold all of a sudden just you appeared to
become intelligent... quit paraphrasing my posts and taking them as your own,
you smarmy douche bag. And you're not even a good thief... omitting all the
pertinennt parts of my posts as if no one else read them and then even too dumb
to find your own references so instead stealing mine as your own... putz.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> >
> >Note where it says "As ***JUICE**** is extracted". Not nectar.
>
> Exactly, exactly where you got the idea about pear wine and then posted it as
> your own... there'd be very little juice, mostly pulp... essentially nectar
> separated into it's parts.

No nancy boy. I told you that I helped a friend make it. I do not recall posting a
recipe for pear wine. I merely quoted the recipe that you linked. Rocket scientist
you are, you claimed that you get nectar from pears, not juice, and then you
attempted to support that argument with a link to a recipe that calls it juice.


> You had better than 24 hours before I posted about pears being made into nectar,
> no one else mentioned nectar... like how could so many self-proclaimed foodies
> not remember... then lo and behold all of a sudden just you appeared to become
> intelligent... quit paraphrasing my posts and taking them as your own,
> you smarmy douche bag. And you're not even a good thief... omitting all the
> pertinennt parts of my posts as if no one else read them and then even too dumb
> to find your own references so instead stealing mine as your own... putz.

Get over yourself nancy boy. Like most other people here, I don't often bother to
read your posts or to respond to them, but when you climb up on your high horse and
and start jabbering about the only pear juice that you know of being the spirits of
fermented pears you make it clear that you don't know WTF you are talking about.
There may be something sold as "pear nectar", the pear equivalent of apple cider,
an unfiltered juice. There is pear wine, made by fermenting pear juice, and there
is pear brandy, made from distilled pear wine.
Fool.

PENMART01 wrote:

> >
> >Note where it says "As ***JUICE**** is extracted". Not nectar.
>
> Exactly, exactly where you got the idea about pear wine and then posted it as
> your own... there'd be very little juice, mostly pulp... essentially nectar
> separated into it's parts.

No nancy boy. I told you that I helped a friend make it. I do not recall posting a
recipe for pear wine. I merely quoted the recipe that you linked. Rocket scientist
you are, you claimed that you get nectar from pears, not juice, and then you
attempted to support that argument with a link to a recipe that calls it juice.


> You had better than 24 hours before I posted about pears being made into nectar,
> no one else mentioned nectar... like how could so many self-proclaimed foodies
> not remember... then lo and behold all of a sudden just you appeared to become
> intelligent... quit paraphrasing my posts and taking them as your own,
> you smarmy douche bag. And you're not even a good thief... omitting all the
> pertinennt parts of my posts as if no one else read them and then even too dumb
> to find your own references so instead stealing mine as your own... putz.

Get over yourself nancy boy. Like most other people here, I don't often bother to
read your posts or to respond to them, but when you climb up on your high horse and
and start jabbering about the only pear juice that you know of being the spirits of
fermented pears you make it clear that you don't know WTF you are talking about.
There may be something sold as "pear nectar", the pear equivalent of apple cider,
an unfiltered juice. There is pear wine, made by fermenting pear juice, and there
is pear brandy, made from distilled pear wine.
Fool.

PENMART01 wrote:

> >
> >Note where it says "As ***JUICE**** is extracted". Not nectar.
>
> Exactly, exactly where you got the idea about pear wine and then posted it as
> your own... there'd be very little juice, mostly pulp... essentially nectar
> separated into it's parts.

No nancy boy. I told you that I helped a friend make it. I do not recall posting a
recipe for pear wine. I merely quoted the recipe that you linked. Rocket scientist
you are, you claimed that you get nectar from pears, not juice, and then you
attempted to support that argument with a link to a recipe that calls it juice.


> You had better than 24 hours before I posted about pears being made into nectar,
> no one else mentioned nectar... like how could so many self-proclaimed foodies
> not remember... then lo and behold all of a sudden just you appeared to become
> intelligent... quit paraphrasing my posts and taking them as your own,
> you smarmy douche bag. And you're not even a good thief... omitting all the
> pertinennt parts of my posts as if no one else read them and then even too dumb
> to find your own references so instead stealing mine as your own... putz.

Get over yourself nancy boy. Like most other people here, I don't often bother to
read your posts or to respond to them, but when you climb up on your high horse and
and start jabbering about the only pear juice that you know of being the spirits of
fermented pears you make it clear that you don't know WTF you are talking about.
There may be something sold as "pear nectar", the pear equivalent of apple cider,
an unfiltered juice. There is pear wine, made by fermenting pear juice, and there
is pear brandy, made from distilled pear wine.
Fool.

Here is an excellent site on the making of cider and perry. Lots of
excellent information. As soon as my English cider apple trees produce some
fruit, we shall see if a pint of Scrumpy is all it is cracked up to be.

http://ourworld.compuserve.com/homep...a/Content2.HTM

Farmer John

WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
really don't know the diff between juice and nectar, 5 gallons of
apple, and 4 or so of these grapes that were here.

I just added my yeast. Since this is my 1st time I will not be
suprised if it doesn't become what I want.

The wine press we got ($15 a day)had a manual grinder on the side and
long screw that pressed it down - a lot of work to get all the fluid
out!

The gal at the home brewing store told me I should let the primary
ferment for 3-4 days then siphon into the bottles with the thing that
lets out the gas but no air in.

We'll see....

(Ray) wrote in message . com>...
> Hello,
>
> We picked 3 boxes of pears and are renting a "wine press." Is there
> anything I need to get the "solids" to settle out to make pear juice?
>
> Thanks so much.

Ray wrote:

> WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
> really don't know the diff between juice and nectar, 5 gallons of
> apple, and 4 or so of these grapes that were here.
>
> I just added my yeast. Since this is my 1st time I will not be
> suprised if it doesn't become what I want.
>
> The wine press we got ($15 a day)had a manual grinder on the side and
> long screw that pressed it down - a lot of work to get all the fluid
> out!
>
> The gal at the home brewing store told me I should let the primary
> ferment for 3-4 days then siphon into the bottles with the thing that
> lets out the gas but no air in.
>
> We'll see....


Is this similar to the "eau de vie" that the French produce (not only from
pears but other fruit)?

--
Best
Greg

Gregory Morrow wrote:
> Ray wrote:
>
>
>>WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
>>really don't know the diff between juice and nectar, 5 gallons of
>>apple, and 4 or so of these grapes that were here.
>>
>>I just added my yeast. Since this is my 1st time I will not be
>>suprised if it doesn't become what I want.
>>
>>The wine press we got ($15 a day)had a manual grinder on the side and
>>long screw that pressed it down - a lot of work to get all the fluid
>>out!
>>
>>The gal at the home brewing store told me I should let the primary
>>ferment for 3-4 days then siphon into the bottles with the thing that
>>lets out the gas but no air in.
>>
>>We'll see....
>
>
>
> Is this similar to the "eau de vie" that the French produce (not only from
> pears but other fruit)?
>


I believe eau de vie is a distilled spirit (very close to brandy or grappa).

Bob

"Gregory Morrow" > wrote in message ink.net>...

> Is this similar to the "eau de vie" that the French produce (not only from
> pears but other fruit)?

Not just the french, either. Real Schnapps is the same thing as eau
de vie. Sublime stuff. You take a sip, and your mouth is filled with
the ghost of a thousand pears.

And not just europeans are making them.

http://www.blackstarfarms.com/winery.shtml

They've got a tasting room in Paw Paw, Michigan, about two hours from
your city.

Greg Zywicki

"Gregory Morrow" > wrote in message ink.net>...

> Is this similar to the "eau de vie" that the French produce (not only from
> pears but other fruit)?

Not just the french, either. Real Schnapps is the same thing as eau
de vie. Sublime stuff. You take a sip, and your mouth is filled with
the ghost of a thousand pears.

And not just europeans are making them.

http://www.blackstarfarms.com/winery.shtml

They've got a tasting room in Paw Paw, Michigan, about two hours from
your city.

Greg Zywicki

Greg Zywicki wrote:
> (Ray) wrote in message . com>...
>
>>WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
>>really don't know the diff between juice and nectar, 5 gallons of
>>apple, and 4 or so of these grapes that were here.
>>
>>I just added my yeast. Since this is my 1st time I will not be
>>suprised if it doesn't become what I want.
>>
>>The wine press we got ($15 a day)had a manual grinder on the side and
>>long screw that pressed it down - a lot of work to get all the fluid
>>out!
>>
>>The gal at the home brewing store told me I should let the primary
>>ferment for 3-4 days then siphon into the bottles with the thing that
>>lets out the gas but no air in.
>>
>>We'll see....
>>
(Ray) wrote in message . com>...
>>
>>>Hello,
>>>
>>>We picked 3 boxes of pears and are renting a "wine press." Is there
>>>anything I need to get the "solids" to settle out to make pear juice?
>>>
>>>Thanks so much.
>
>
>
> You might want to check again - you probably need an air lock through
> all the stages of fermentation.
>
> Greg Zywicki

Having made beaucoup pear wine over the years I would suggest straining
the pear "nectar" to get as many solids as possible out.

Do put the fermentation lock on first thing. In my experience you may
end up with wild yeasts you don't want.

The pear wine will eventually settle out but it may take a long time if
you don't strain first. I usually use several layers of cheesecloth and
strain it through a couple of times.

George

Greg Zywicki wrote:
> (Ray) wrote in message . com>...
>
>>WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
>>really don't know the diff between juice and nectar, 5 gallons of
>>apple, and 4 or so of these grapes that were here.
>>
>>I just added my yeast. Since this is my 1st time I will not be
>>suprised if it doesn't become what I want.
>>
>>The wine press we got ($15 a day)had a manual grinder on the side and
>>long screw that pressed it down - a lot of work to get all the fluid
>>out!
>>
>>The gal at the home brewing store told me I should let the primary
>>ferment for 3-4 days then siphon into the bottles with the thing that
>>lets out the gas but no air in.
>>
>>We'll see....
>>
(Ray) wrote in message . com>...
>>
>>>Hello,
>>>
>>>We picked 3 boxes of pears and are renting a "wine press." Is there
>>>anything I need to get the "solids" to settle out to make pear juice?
>>>
>>>Thanks so much.
>
>
>
> You might want to check again - you probably need an air lock through
> all the stages of fermentation.
>
> Greg Zywicki

Having made beaucoup pear wine over the years I would suggest straining
the pear "nectar" to get as many solids as possible out.

Do put the fermentation lock on first thing. In my experience you may
end up with wild yeasts you don't want.

The pear wine will eventually settle out but it may take a long time if
you don't strain first. I usually use several layers of cheesecloth and
strain it through a couple of times.

George

George Shirley wrote:
> Greg Zywicki wrote:
>
>> (Ray) wrote in message
>> . com>...
>>
>>> WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
>>> really don't know the diff between juice and nectar, 5 gallons of
>>> apple, and 4 or so of these grapes that were here.
>>>
>>> I just added my yeast. Since this is my 1st time I will not be
>>> suprised if it doesn't become what I want.
>>>
>>> The wine press we got ($15 a day)had a manual grinder on the side and
>>> long screw that pressed it down - a lot of work to get all the fluid
>>> out!
>>>
>>> The gal at the home brewing store told me I should let the primary
>>> ferment for 3-4 days then siphon into the bottles with the thing that
>>> lets out the gas but no air in.
>>>
>>> We'll see....
>>>
>>> (Ray) wrote in message
>>> . com>...
>>>
>>>> Hello,
>>>>
>>>> We picked 3 boxes of pears and are renting a "wine press." Is there
>>>> anything I need to get the "solids" to settle out to make pear juice?
>>>>
>>>> Thanks so much.
>>
>>
>>
>>
>> You might want to check again - you probably need an air lock through
>> all the stages of fermentation.
>>
>> Greg Zywicki
>
>
> Having made beaucoup pear wine over the years I would suggest straining
> the pear "nectar" to get as many solids as possible out.
>
> Do put the fermentation lock on first thing. In my experience you may
> end up with wild yeasts you don't want.
>
> The pear wine will eventually settle out but it may take a long time if
> you don't strain first. I usually use several layers of cheesecloth and
> strain it through a couple of times.
>
> George
>


I think my winter project this year might be to build a cider press.
I've got a bunch of ash lumber I can rip to make the slats for the
basket, and douglas fir should be strong enough for the frame. I just
wonder if a small car jack would be strong enough for the press instead
of using a lead screw -- acme threaded rod is very expensive, and I
don't know if I could still fabricate one myself (and then how would you
make the nut for it?)

I may have to rent a cider press this year to do something with all the
less-than-perfect apples on my tree. I don't think I could get the
press and grinder built in time for this year.

Bob

George Shirley wrote:
> Greg Zywicki wrote:
>
>> (Ray) wrote in message
>> . com>...
>>
>>> WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
>>> really don't know the diff between juice and nectar, 5 gallons of
>>> apple, and 4 or so of these grapes that were here.
>>>
>>> I just added my yeast. Since this is my 1st time I will not be
>>> suprised if it doesn't become what I want.
>>>
>>> The wine press we got ($15 a day)had a manual grinder on the side and
>>> long screw that pressed it down - a lot of work to get all the fluid
>>> out!
>>>
>>> The gal at the home brewing store told me I should let the primary
>>> ferment for 3-4 days then siphon into the bottles with the thing that
>>> lets out the gas but no air in.
>>>
>>> We'll see....
>>>
>>> (Ray) wrote in message
>>> . com>...
>>>
>>>> Hello,
>>>>
>>>> We picked 3 boxes of pears and are renting a "wine press." Is there
>>>> anything I need to get the "solids" to settle out to make pear juice?
>>>>
>>>> Thanks so much.
>>
>>
>>
>>
>> You might want to check again - you probably need an air lock through
>> all the stages of fermentation.
>>
>> Greg Zywicki
>
>
> Having made beaucoup pear wine over the years I would suggest straining
> the pear "nectar" to get as many solids as possible out.
>
> Do put the fermentation lock on first thing. In my experience you may
> end up with wild yeasts you don't want.
>
> The pear wine will eventually settle out but it may take a long time if
> you don't strain first. I usually use several layers of cheesecloth and
> strain it through a couple of times.
>
> George
>


I think my winter project this year might be to build a cider press.
I've got a bunch of ash lumber I can rip to make the slats for the
basket, and douglas fir should be strong enough for the frame. I just
wonder if a small car jack would be strong enough for the press instead
of using a lead screw -- acme threaded rod is very expensive, and I
don't know if I could still fabricate one myself (and then how would you
make the nut for it?)

I may have to rent a cider press this year to do something with all the
less-than-perfect apples on my tree. I don't think I could get the
press and grinder built in time for this year.

Bob

"zxcvbob" > wrote in message
...
> George Shirley wrote:
> > Greg Zywicki wrote:
> >
> >> (Ray) wrote in message
> >> . com>...
> >>
> >>> WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
> >>> really don't know the diff between juice and nectar, 5 gallons of
> >>> apple, and 4 or so of these grapes that were here.
> >>>
> >>> I just added my yeast. Since this is my 1st time I will not be
> >>> suprised if it doesn't become what I want.
> >>>
> >>> The wine press we got ($15 a day)had a manual grinder on the side and
> >>> long screw that pressed it down - a lot of work to get all the fluid
> >>> out!
> >>>
> >>> The gal at the home brewing store told me I should let the primary
> >>> ferment for 3-4 days then siphon into the bottles with the thing that
> >>> lets out the gas but no air in.
> >>>
> >>> We'll see....
> >>>
> >>> (Ray) wrote in message
> >>> . com>...
> >>>
> >>>> Hello,
> >>>>
> >>>> We picked 3 boxes of pears and are renting a "wine press." Is there
> >>>> anything I need to get the "solids" to settle out to make pear juice?
> >>>>
> >>>> Thanks so much.
> >>
> >>
> >>
> >>
> >> You might want to check again - you probably need an air lock through
> >> all the stages of fermentation.
> >>
> >> Greg Zywicki
> >
> >
> > Having made beaucoup pear wine over the years I would suggest straining
> > the pear "nectar" to get as many solids as possible out.
> >
> > Do put the fermentation lock on first thing. In my experience you may
> > end up with wild yeasts you don't want.
> >
> > The pear wine will eventually settle out but it may take a long time if
> > you don't strain first. I usually use several layers of cheesecloth and
> > strain it through a couple of times.
> >
> > George
> >
>
>
> I think my winter project this year might be to build a cider press.
> I've got a bunch of ash lumber I can rip to make the slats for the
> basket, and douglas fir should be strong enough for the frame. I just
> wonder if a small car jack would be strong enough for the press instead
> of using a lead screw -- acme threaded rod is very expensive, and I
> don't know if I could still fabricate one myself (and then how would you
> make the nut for it?)
>
> I may have to rent a cider press this year to do something with all the
> less-than-perfect apples on my tree. I don't think I could get the
> press and grinder built in time for this year.
>
> Bob

Used to be a page on the web showing a homemade cider press where the guy
used a (new, dedicated) garbage disposal as a grinder, and a hydraulic
bottle jack to provide pressure. The ground up apples were wrapped in
cheese cloth to form bundles that were stacked before being pressed. No
basket was used. The bottom of the press was covered with laminate as I
recall.

del cecchi

"zxcvbob" > wrote in message
...
> George Shirley wrote:
> > Greg Zywicki wrote:
> >
> >> (Ray) wrote in message
> >> . com>...
> >>
> >>> WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
> >>> really don't know the diff between juice and nectar, 5 gallons of
> >>> apple, and 4 or so of these grapes that were here.
> >>>
> >>> I just added my yeast. Since this is my 1st time I will not be
> >>> suprised if it doesn't become what I want.
> >>>
> >>> The wine press we got ($15 a day)had a manual grinder on the side and
> >>> long screw that pressed it down - a lot of work to get all the fluid
> >>> out!
> >>>
> >>> The gal at the home brewing store told me I should let the primary
> >>> ferment for 3-4 days then siphon into the bottles with the thing that
> >>> lets out the gas but no air in.
> >>>
> >>> We'll see....
> >>>
> >>> (Ray) wrote in message
> >>> . com>...
> >>>
> >>>> Hello,
> >>>>
> >>>> We picked 3 boxes of pears and are renting a "wine press." Is there
> >>>> anything I need to get the "solids" to settle out to make pear juice?
> >>>>
> >>>> Thanks so much.
> >>
> >>
> >>
> >>
> >> You might want to check again - you probably need an air lock through
> >> all the stages of fermentation.
> >>
> >> Greg Zywicki
> >
> >
> > Having made beaucoup pear wine over the years I would suggest straining
> > the pear "nectar" to get as many solids as possible out.
> >
> > Do put the fermentation lock on first thing. In my experience you may
> > end up with wild yeasts you don't want.
> >
> > The pear wine will eventually settle out but it may take a long time if
> > you don't strain first. I usually use several layers of cheesecloth and
> > strain it through a couple of times.
> >
> > George
> >
>
>
> I think my winter project this year might be to build a cider press.
> I've got a bunch of ash lumber I can rip to make the slats for the
> basket, and douglas fir should be strong enough for the frame. I just
> wonder if a small car jack would be strong enough for the press instead
> of using a lead screw -- acme threaded rod is very expensive, and I
> don't know if I could still fabricate one myself (and then how would you
> make the nut for it?)
>
> I may have to rent a cider press this year to do something with all the
> less-than-perfect apples on my tree. I don't think I could get the
> press and grinder built in time for this year.
>
> Bob

Used to be a page on the web showing a homemade cider press where the guy
used a (new, dedicated) garbage disposal as a grinder, and a hydraulic
bottle jack to provide pressure. The ground up apples were wrapped in
cheese cloth to form bundles that were stacked before being pressed. No
basket was used. The bottom of the press was covered with laminate as I
recall.

del cecchi

I've got 2 gallons of pear on their second day of the 1st fermenting.

My plan, OPEN to advise, is to siphon it off into (2) 1 gallon bottles
with the air stop in another day.

I was wondering when I siphon is that when I would put it through the
cheese cloth? Also, how many days do I ferment inside the bottle?

Thanks

George Shirley > wrote in message > ...
> Greg Zywicki wrote:
> > (Ray) wrote in message . com>...
> >
> >>WELL, we rented a "wine press" and got 8 gallons of juice (honestly, I
> >>really don't know the diff between juice and nectar, 5 gallons of
> >>apple, and 4 or so of these grapes that were here.
> >>
> >>I just added my yeast. Since this is my 1st time I will not be
> >>suprised if it doesn't become what I want.
> >>
> >>The wine press we got ($15 a day)had a manual grinder on the side and
> >>long screw that pressed it down - a lot of work to get all the fluid
> >>out!
> >>
> >>The gal at the home brewing store told me I should let the primary
> >>ferment for 3-4 days then siphon into the bottles with the thing that
> >>lets out the gas but no air in.
> >>
> >>We'll see....
> >>
> (Ray) wrote in message . com>...
> >>
> >>>Hello,
> >>>
> >>>We picked 3 boxes of pears and are renting a "wine press." Is there
> >>>anything I need to get the "solids" to settle out to make pear juice?
> >>>
> >>>Thanks so much.
> >
> >
> >
> > You might want to check again - you probably need an air lock through
> > all the stages of fermentation.
> >
> > Greg Zywicki
>
> Having made beaucoup pear wine over the years I would suggest straining
> the pear "nectar" to get as many solids as possible out.
>
> Do put the fermentation lock on first thing. In my experience you may
> end up with wild yeasts you don't want.
>
> The pear wine will eventually settle out but it may take a long time if
> you don't strain first. I usually use several layers of cheesecloth and
> strain it through a couple of times.
>
> George

>(Tony)

>
>I've got 2 gallons of pear on their second day of the 1st fermenting.
>
>My plan, OPEN to advise, is to siphon it off into (2) 1 gallon bottles
>with the air stop in another day.
>
>I was wondering when I siphon is that when I would put it through the
>cheese cloth? Also, how many days do I ferment inside the bottle?

I already know with absolute certainty that by the time your little experiment
reaches conclusion you will have totally wasted four crates of perfectly good
pears. I recommend quitting while you're ahead, place your pear concoction in
the fridge and use as a refreshing drink.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> > I've got 2 gallons of pear on their second day of the 1st fermenting.
> > My plan, OPEN to advise, is to siphon it off into (2) 1 gallon bottles
> > with the air stop in another day.
> > I was wondering when I siphon is that when I would put it through the
> > cheese cloth? Also, how many days do I ferment inside the bottle?
> > Thanks
> In Lieu of expert advice:
>
> 1.)Sure, filter it then. Just be sure you've got sterile cloth.
> 2.)Ferment until it's done. There's lots of good info on the net
> about when "done" is. Your airlock is one sure sign. When it stops
> bubbling, you're done. There are probably more sophisticated ways to
> tell.
> Greg Zywicki

Thanks Greg.

After 2 weeks, of secondary, it has little little bubbles. I'll do a search.