Pear Pulp

Pear Pulp

Post by Pavel31 » Tue, 02 Oct 2001 21:21:56



I decided to try making a cream-style wine out of a gallon of batch of last
year's pear wine. I froze, thawed, smashed, strained, and boiled down 2.3
pounds of pears. The result was close to apple sauce in texture. I put this
in a jug with K-sorbate and Cambden tablet, then filled the jug with pear
wine and stirred; the rest of the pear wine went into bottles and was
corked.

The fine pear pulp settled out after a few days, but it seems to have
reached equilibrium with the bottom third of the jug as a cloud of fine
pulp. I don't want to lose that much wine, so I was thinking of adding a
fining agent. What are your opinions about bentonite versus gelatin?

Thanks,

Paul

 
 
 

Pear Pulp

Post by Ben Rott » Fri, 05 Oct 2001 05:20:34


Paul,

Quote:
> The fine pear pulp settled out after a few days, but it seems to have
> reached equilibrium with the bottom third of the jug as a cloud of fine
> pulp. I don't want to lose that much wine, so I was thinking of adding a
> fining agent. What are your opinions about bentonite versus gelatin?

Some others may disagree, but I'd personally go for bentonite. It's
often used (at least in Australia and New Zealand) for maximising
juice yield pre-fermentation (i.e. binding sediment).

Ben

 
 
 

Pear Pulp

Post by Stoval » Fri, 05 Oct 2001 06:17:05


I made a pear wine once which turned out very nice indeed.  However I lost
about 1/3 of the batch to sediment.  It's amazing how much forms from pear
wine.  You might try straining it through cheese cloth or maybe even panty
hose.  Then maybe you can squeeze the remaining juice out of it.
Bill
Quote:

>Paul,

>> The fine pear pulp settled out after a few days, but it seems to have
>> reached equilibrium with the bottom third of the jug as a cloud of fine
>> pulp. I don't want to lose that much wine, so I was thinking of adding a
>> fining agent. What are your opinions about bentonite versus gelatin?

>Some others may disagree, but I'd personally go for bentonite. It's
>often used (at least in Australia and New Zealand) for maximising
>juice yield pre-fermentation (i.e. binding sediment).

>Ben

 
 
 

Pear Pulp

Post by Roge » Sat, 06 Oct 2001 01:30:06


I've tried that...  And it didn't work.  At best, if you had a centrifuge,
you might be able to extract the rest of the juice.  I found that I just
make a little more to make up for what's going to be lost in sediment.

Rogerk

Quote:

> I made a pear wine once which turned out very nice indeed.  However I lost
> about 1/3 of the batch to sediment.  It's amazing how much forms from pear
> wine.  You might try straining it through cheese cloth or maybe even panty
> hose.  Then maybe you can squeeze the remaining juice out of it.
> Bill


> >Paul,

> >> The fine pear pulp settled out after a few days, but it seems to have
> >> reached equilibrium with the bottom third of the jug as a cloud of fine
> >> pulp. I don't want to lose that much wine, so I was thinking of adding a
> >> fining agent. What are your opinions about bentonite versus gelatin?

> >Some others may disagree, but I'd personally go for bentonite. It's
> >often used (at least in Australia and New Zealand) for maximising
> >juice yield pre-fermentation (i.e. binding sediment).

> >Ben

 
 
 

Pear Pulp

Post by Ren » Sat, 06 Oct 2001 02:45:22


I guess, just use more pears next time and just discard the sediment.
Don't know whether fining will help, it's sedimenting already? Does it
get compacter with bentonite??
Normally, I would add an equal amount of water (or more) to the
sediment, wait until it settles again within a couple of days and use
the above fluid for topping up the wine. If the original wine is still
fermenting, I wouldn't expect problems with oxidation.

Rene

Quote:

> I made a pear wine once which turned out very nice indeed.  However I lost
> about 1/3 of the batch to sediment.  It's amazing how much forms from pear
> wine.  You might try straining it through cheese cloth or maybe even panty
> hose.  Then maybe you can squeeze the remaining juice out of it.
> Bill


> >Paul,

> >> The fine pear pulp settled out after a few days, but it seems to have
> >> reached equilibrium with the bottom third of the jug as a cloud of fine
> >> pulp. I don't want to lose that much wine, so I was thinking of adding a
> >> fining agent. What are your opinions about bentonite versus gelatin?

> >Some others may disagree, but I'd personally go for bentonite. It's
> >often used (at least in Australia and New Zealand) for maximising
> >juice yield pre-fermentation (i.e. binding sediment).

> >Ben