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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Kiefer Pears
I've just been given about 35 lbs of Kiefer pears. I've made wine once
before with them but it was a lot of work to core and grind them. I remember seeing a recipe that involved cooking them but I can't find it now. Anybody have any recipes and alternates to a meat grinder. Dick |
Posted to rec.crafts.winemaking
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Kiefer Pears
"Dick Heckman" > wrote in message
... > I've just been given about 35 lbs of Kiefer pears. I've made wine once > before with them but it was a lot of work to core and grind them. I > remember seeing a recipe that involved cooking them but I can't find it > now. Anybody have any recipes and alternates to a meat grinder. > > Dick I've made an occasional batch of pear wine, some of it cream pear. You have a lot of pears, which would allow you to do that. Check: http://home.comcast.net/~rbfarm/hrushka.html I generally quarter my pears, cut out the cores and freeze them. When they are thawed, they give off a lot of pear nectar. Paul |
Posted to rec.crafts.winemaking
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Kiefer Pears
I've used this recipe with & without the raisins and it's always been well
received. It's not as much work as one might think at first reading and if you haven't got the official nylon bags ( well worth the expenditure IMHO) you can also use a pair of nylon stockings or pantyhose ( new or well laundered, preferably.) JK's recipes are bulletproof! good luck & regards, bob http://winemaking.jackkeller.net/request203.asp "Dick Heckman" > wrote in message ... > I've just been given about 35 lbs of Kiefer pears. I've made wine once > before with them but it was a lot of work to core and grind them. I > remember seeing a recipe that involved cooking them but I can't find it > now. Anybody have any recipes and alternates to a meat grinder. > > Dick |
Posted to rec.crafts.winemaking
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Kiefer Pears
On Oct 15, 6:32*pm, Dick Heckman > wrote:
> I've just been given about 35 lbs of Kiefer pears. *I've made wine once > before with them but it was a lot of work to core and grind them. *I > remember seeing a recipe that involved cooking them but I can't find it > now. *Anybody have any recipes and alternates to a meat grinder. > > Dick Dick, One of the best fruit wines I've ever made (or had) was a pear wine - I made it dry, based on a variation of JK's recipe without the raisins, and it tasted like a full-bodied sauvignon blanc (probably because the fruit was a little underripe). The main thing I would add is in the handling of the pears. I washed them well, coarsely chopped them up whole (seeds, cores and all) and froze them. When I was ready to make the wine, I put the frozen pears in the bottom of my primary, then boiled water to pour over & cover the pears, and let them sit overnight before proceeding to strain and press out the liquid. The freezing and thawing helps the fruit release its juices; thawing covered with water helps minimize browning. Good Luck Leigh |
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