Questions....! (ie need help please!)

[Scottishnewbie]

Have started off the undernoted wine but just realised i dont know:

1. how much yeast
2. how much nutrient
3. how much pectolase
4. when do i add the tannin (tea)

i probably should have checked all that before i chopped up the pears yesterday but have always been a bit impulsive!!!

Many thanks grapes!!


Pear Wine
To Make a gallon 4.5litres
2 Kg Pears
250 ml grape concentrate
1kg sugar
pectolase
tannin-or use a cup of cold tea
1tsp acid blend or citric acid(you could use the juice of lemon)
Yeast- Gervin No3 is good
Nutrient.
Ok, pick the pears-don't use any over ripe bruised or bad ones!
Chop up the pears, put into a clean bucket and pour 4 pints boiling water over them.
Leave overnight, add the sugar the yeast, pectolase acid and nutrient.
Leave three days and stir well every day. It should be bubbling like a boiling volcanoe!
Strain off into a clean demi john, don't squueze the pears too much but make sure you get plenty of juice out.
Top up to the shoulders with cold water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
thebrewshop Home Brew and Homebrew

[SarzWix]

For a demijohn, the answer is usually 1 teaspoon for all of those things. Add the tea in the intitial ingredients.

[janeyo]

What she said

[Scottishnewbie]

thanks, though too late to add the pectolase as it would have had to have been yesterday! should i add it today with everything else or wait till later do youthink?

[Two_Sheds]

Yes, add the pectolase. It's to stop the brew being too cloudy

[SarzWix]

You can leave it til later. I don't think you're meant to add it at the same time as yeast, but you will need it as it clears pectin haze. If you add it with the yeast, the pectin sinking can trap the yeast and smother it. So wait til it's finished fermenting and add it then