Pectolase addition to mashed pears
 

Hello,
My first post here and I have questions about pectolase additions to mashed
pears before pressing.

What amount of pectolase can be added to the mashed pears per gallon?
How long should I allow the enzyme to sit on the pears before pressing to
maximize enzyme effect?

In case you curious I'm trying my hand at making a Perry this fall and have
found the pears to be very pulpy, hard and difficult to press even after
sweating for a week.

JF

"J F" > wrote in message
...
> Hello,
> My first post here and I have questions about pectolase additions to
mashed
> pears before pressing.
>
> What amount of pectolase can be added to the mashed pears per gallon?
> How long should I allow the enzyme to sit on the pears before pressing to
> maximize enzyme effect?
>
> In case you curious I'm trying my hand at making a Perry this fall and
have
> found the pears to be very pulpy, hard and difficult to press even after
> sweating for a week.

Not that I know diddly about making country wines, but IIRC pears are _soft_
when ripe. Are you sure it's harvest time? If so, has the fruit been
properly fed & watered? How do they _taste_?

As for the enzyme issue, follow the directions from the manufacturer. In
general, using less extends the time required for it to work - as well as
vice versa.

Tom S

"Tom S" > wrote in message om>...
> "J F" > wrote in message
> ...
> > Hello,
> > My first post here and I have questions about pectolase additions to
> mashed
> > pears before pressing.
> >
> > What amount of pectolase can be added to the mashed pears per gallon?
> > How long should I allow the enzyme to sit on the pears before pressing to
> > maximize enzyme effect?
> >
> > In case you curious I'm trying my hand at making a Perry this fall and
> have
> > found the pears to be very pulpy, hard and difficult to press even after
> > sweating for a week.
>
> Not that I know diddly about making country wines, but IIRC pears are _soft_
> when ripe. Are you sure it's harvest time? If so, has the fruit been
> properly fed & watered? How do they _taste_?
>
> As for the enzyme issue, follow the directions from the manufacturer. In
> general, using less extends the time required for it to work - as well as
> vice versa.
>
> Tom S

I made some pear wine from some Bartletts this fall back last month
when the harvest was. You are correct that they are very "pulpy" as
the pulp is very fine and this wine takes forever to clear. There
really was nothing to press after fermentation because the pulp was so
fine. I basically let it settle and racked off the fine lees. I used
pectic enzyme in my wine and may still have to use some finings...but
I will be patient and let it sit for several months and see how it
progresses. I followed the instructions on the pectic enzyme to
determine how much to add.

"Tom S" > wrote in message om>...
> "J F" > wrote in message
> ...
> > Hello,
> > My first post here and I have questions about pectolase additions to
> mashed
> > pears before pressing.
> >
> > What amount of pectolase can be added to the mashed pears per gallon?
> > How long should I allow the enzyme to sit on the pears before pressing to
> > maximize enzyme effect?
> >
> > In case you curious I'm trying my hand at making a Perry this fall and
> have
> > found the pears to be very pulpy, hard and difficult to press even after
> > sweating for a week.
>
> Not that I know diddly about making country wines, but IIRC pears are _soft_
> when ripe. Are you sure it's harvest time? If so, has the fruit been
> properly fed & watered? How do they _taste_?
>
> As for the enzyme issue, follow the directions from the manufacturer. In
> general, using less extends the time required for it to work - as well as
> vice versa.
>
> Tom S

I made some pear wine from some Bartletts this fall back last month
when the harvest was. You are correct that they are very "pulpy" as
the pulp is very fine and this wine takes forever to clear. There
really was nothing to press after fermentation because the pulp was so
fine. I basically let it settle and racked off the fine lees. I used
pectic enzyme in my wine and may still have to use some finings...but
I will be patient and let it sit for several months and see how it
progresses. I followed the instructions on the pectic enzyme to
determine how much to add.

"Tom S" > wrote in message
m...
>
> "J F" > wrote in message
> ...
> > Hello,
> > My first post here and I have questions about pectolase additions to
> mashed
> > pears before pressing.
> >
> > What amount of pectolase can be added to the mashed pears per gallon?
> > How long should I allow the enzyme to sit on the pears before pressing
to
> > maximize enzyme effect?
> >
> > In case you curious I'm trying my hand at making a Perry this fall and
> have
> > found the pears to be very pulpy, hard and difficult to press even after
> > sweating for a week.
>
> Not that I know diddly about making country wines, but IIRC pears are
_soft_
> when ripe. Are you sure it's harvest time? If so, has the fruit been
> properly fed & watered? How do they _taste_?
>
Considering the pears have a PH of 3.3 and a SG 1.050 they are quite ripe.
Unlike grapes which have very fine skins and very little pulp, pears have
very woody cores and a lot of pulp held together by pectin. I'm also using
winter pears which are not like the William Bon Cretien Jason mentioned as
they have a very granular texture even when over ripe. You wouldn't try
eating these pears fresh they are just that bad but they have excellent
juice and canning properties. The juice is pressing at about 2 to 2.5
gallons per bushell but the effort required to squeeze the mash is
tremendous.

"J F" > wrote in message
...
> Hello,
> My first post here and I have questions about pectolase additions to
> mashed
> pears before pressing.
>
> What amount of pectolase can be added to the mashed pears per gallon?
> How long should I allow the enzyme to sit on the pears before pressing to
> maximize enzyme effect?
>
> In case you curious I'm trying my hand at making a Perry this fall and
> have
> found the pears to be very pulpy, hard and difficult to press even after
> sweating for a week.
>
> JF


JF,

Pears do contain a high amount of pectin, but this doesn't require
extraordinary amounts of pectic enzyme. My last pear melomel was 30 lbs of
assorted pears in a 6 gallon batch, and recalling without my notes in front
of me I didn't use more than the typical 10-12 drops of liquid pectic enzyme
added to the must, and it finished without any haze.

As to pressing, I don't own a press but I did freeze the ripe fruit, and
upon thawing it pretty much fell into a mush, which I simply poured into a
fruit bag and tied off.


--
Cheers,
Ken

"J F" > wrote in message
...
> Hello,
> My first post here and I have questions about pectolase additions to
> mashed
> pears before pressing.
>
> What amount of pectolase can be added to the mashed pears per gallon?
> How long should I allow the enzyme to sit on the pears before pressing to
> maximize enzyme effect?
>
> In case you curious I'm trying my hand at making a Perry this fall and
> have
> found the pears to be very pulpy, hard and difficult to press even after
> sweating for a week.
>
> JF


JF,

Pears do contain a high amount of pectin, but this doesn't require
extraordinary amounts of pectic enzyme. My last pear melomel was 30 lbs of
assorted pears in a 6 gallon batch, and recalling without my notes in front
of me I didn't use more than the typical 10-12 drops of liquid pectic enzyme
added to the must, and it finished without any haze.

As to pressing, I don't own a press but I did freeze the ripe fruit, and
upon thawing it pretty much fell into a mush, which I simply poured into a
fruit bag and tied off.


--
Cheers,
Ken

On Thu, 14 Oct 2004 20:20:48 -0400, "J F" > wrote:

>Hello,
>My first post here and I have questions about pectolase additions to mashed
>pears before pressing.
>
>What amount of pectolase can be added to the mashed pears per gallon?
>How long should I allow the enzyme to sit on the pears before pressing to
>maximize enzyme effect?
>
>In case you curious I'm trying my hand at making a Perry this fall and have
>found the pears to be very pulpy, hard and difficult to press even after
>sweating for a week.
>
>JF
>

My third batch of Perry this year... so far so good.... it is just
finished fermantation about 3 weeks ago. My process is. Barlett
pears. I pick them after many of them have dropped, it makes
picking easier too. We have a fruit chipper ... hopper with a drum
with screws and driven by a 1/4 hp motor. I chip them and put them in
the apple press. gaining lots of juice... More than 10 gal usually
from our 1 tree. I put the juice directly in a 45L - (10 gal) carboy
and use EC 1118. and 4 tbsp of yeast nutrient and 1 tbsp of pectin
enzyme. The brew puked slightly so next year ... less nutrient. 3
tbsp of acid blend and 5 K of sugar to an sg of 1090. I just racked
it off the lees yesterday, Nice taste so far.

cheers
Marv

On Thu, 14 Oct 2004 20:20:48 -0400, "J F" > wrote:

>Hello,
>My first post here and I have questions about pectolase additions to mashed
>pears before pressing.
>
>What amount of pectolase can be added to the mashed pears per gallon?
>How long should I allow the enzyme to sit on the pears before pressing to
>maximize enzyme effect?
>
>In case you curious I'm trying my hand at making a Perry this fall and have
>found the pears to be very pulpy, hard and difficult to press even after
>sweating for a week.
>
>JF
>

My third batch of Perry this year... so far so good.... it is just
finished fermantation about 3 weeks ago. My process is. Barlett
pears. I pick them after many of them have dropped, it makes
picking easier too. We have a fruit chipper ... hopper with a drum
with screws and driven by a 1/4 hp motor. I chip them and put them in
the apple press. gaining lots of juice... More than 10 gal usually
from our 1 tree. I put the juice directly in a 45L - (10 gal) carboy
and use EC 1118. and 4 tbsp of yeast nutrient and 1 tbsp of pectin
enzyme. The brew puked slightly so next year ... less nutrient. 3
tbsp of acid blend and 5 K of sugar to an sg of 1090. I just racked
it off the lees yesterday, Nice taste so far.

cheers
Marv

"islander" > wrote in message
...
> On Thu, 14 Oct 2004 20:20:48 -0400, "J F" > wrote:
>
> >Hello,
> >My first post here and I have questions about pectolase additions to
mashed
> >pears before pressing.
> >
> >What amount of pectolase can be added to the mashed pears per gallon?
> >How long should I allow the enzyme to sit on the pears before pressing to
> >maximize enzyme effect?
> >
> >In case you curious I'm trying my hand at making a Perry this fall and
have
> >found the pears to be very pulpy, hard and difficult to press even after
> >sweating for a week.
> >
> >JF
> >
>
> My third batch of Perry this year... so far so good.... it is just
> finished fermantation about 3 weeks ago. My process is. Barlett
> pears. I pick them after many of them have dropped, it makes
> picking easier too. We have a fruit chipper ... hopper with a drum
> with screws and driven by a 1/4 hp motor. I chip them and put them in
> the apple press. gaining lots of juice... More than 10 gal usually
> from our 1 tree. I put the juice directly in a 45L - (10 gal) carboy

A 10 gallon =glass= carboy??????????
Did you get this in America???

> and use EC 1118. and 4 tbsp of yeast nutrient and 1 tbsp of pectin
> enzyme. The brew puked slightly so next year ... less nutrient. 3
> tbsp of acid blend and 5 K of sugar to an sg of 1090. I just racked
> it off the lees yesterday, Nice taste so far.
>
> cheers
> Marv
>
>

"islander" > wrote in message
...
> On Thu, 14 Oct 2004 20:20:48 -0400, "J F" > wrote:
>
> >Hello,
> >My first post here and I have questions about pectolase additions to
mashed
> >pears before pressing.
> >
> >What amount of pectolase can be added to the mashed pears per gallon?
> >How long should I allow the enzyme to sit on the pears before pressing to
> >maximize enzyme effect?
> >
> >In case you curious I'm trying my hand at making a Perry this fall and
have
> >found the pears to be very pulpy, hard and difficult to press even after
> >sweating for a week.
> >
> >JF
> >
>
> My third batch of Perry this year... so far so good.... it is just
> finished fermantation about 3 weeks ago. My process is. Barlett
> pears. I pick them after many of them have dropped, it makes
> picking easier too. We have a fruit chipper ... hopper with a drum
> with screws and driven by a 1/4 hp motor. I chip them and put them in
> the apple press. gaining lots of juice... More than 10 gal usually
> from our 1 tree. I put the juice directly in a 45L - (10 gal) carboy

A 10 gallon =glass= carboy??????????
Did you get this in America???

> and use EC 1118. and 4 tbsp of yeast nutrient and 1 tbsp of pectin
> enzyme. The brew puked slightly so next year ... less nutrient. 3
> tbsp of acid blend and 5 K of sugar to an sg of 1090. I just racked
> it off the lees yesterday, Nice taste so far.
>
> cheers
> Marv
>
>

>
> A 10 gallon =glass= carboy??????????
> Did you get this in America???
>


These are plastic. not glass... however several years back my mother
in law gave me 3 12 gallon carboys .... glass ...round balls (pear
shape) with wide tops .. surrounded by wicker baskets. I have no idea
where and when she got them she is gone now, so can;t ask her. they
are fantastic.

cheers
Marv
on Salt Spring Island on the west coast of Canada.

>
> A 10 gallon =glass= carboy??????????
> Did you get this in America???
>


These are plastic. not glass... however several years back my mother
in law gave me 3 12 gallon carboys .... glass ...round balls (pear
shape) with wide tops .. surrounded by wicker baskets. I have no idea
where and when she got them she is gone now, so can;t ask her. they
are fantastic.

cheers
Marv
on Salt Spring Island on the west coast of Canada.

"islander" > wrote in message
...
>
> >
> > A 10 gallon =glass= carboy??????????
> > Did you get this in America???
> >
>
>
> These are plastic. not glass...

DRAT!

however several years back my mother
> in law gave me 3 12 gallon carboys .... glass ...round balls (pear
> shape) with wide tops .. surrounded by wicker baskets. I have no idea
> where and when she got them she is gone now, so can;t ask her. they
> are fantastic.

Japanese fishermen use something similar as floats to hold nets in
position in the water.
Bob<><
Roanoke Island, NC
>
> cheers
> Marv
> on Salt Spring Island on the west coast of Canada.
>

"islander" > wrote in message
...
>
> >
> > A 10 gallon =glass= carboy??????????
> > Did you get this in America???
> >
>
>
> These are plastic. not glass...

DRAT!

however several years back my mother
> in law gave me 3 12 gallon carboys .... glass ...round balls (pear
> shape) with wide tops .. surrounded by wicker baskets. I have no idea
> where and when she got them she is gone now, so can;t ask her. they
> are fantastic.

Japanese fishermen use something similar as floats to hold nets in
position in the water.
Bob<><
Roanoke Island, NC
>
> cheers
> Marv
> on Salt Spring Island on the west coast of Canada.
>

"islander" > wrote in message
...
>
> >
> > A 10 gallon =glass= carboy??????????
> > Did you get this in America???
> >
>
>
> These are plastic. not glass...

DRAT!

however several years back my mother
> in law gave me 3 12 gallon carboys .... glass ...round balls (pear
> shape) with wide tops .. surrounded by wicker baskets. I have no idea
> where and when she got them she is gone now, so can;t ask her. they
> are fantastic.

Japanese fishermen use something similar as floats to hold nets in
position in the water.
Bob<><
Roanoke Island, NC
>
> cheers
> Marv
> on Salt Spring Island on the west coast of Canada.
>

In message >, islander
> writes
>
>
>These are plastic. not glass... however several years back my mother
>in law gave me 3 12 gallon carboys .... glass ...round balls (pear
>shape) with wide tops .. surrounded by wicker baskets. I have no idea
>where and when she got them she is gone now, so can;t ask her. they
>are fantastic.

Sulphuric acid used to be supplied in them, I believe. Or at least here
in the UK it did, many many years ago.

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 >, islander
> writes
>
>
>These are plastic. not glass... however several years back my mother
>in law gave me 3 12 gallon carboys .... glass ...round balls (pear
>shape) with wide tops .. surrounded by wicker baskets. I have no idea
>where and when she got them she is gone now, so can;t ask her. they
>are fantastic.

Sulphuric acid used to be supplied in them, I believe. Or at least here
in the UK it did, many many years ago.

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...