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5 Gallons Of Pears


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#1 gene01011

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Posted 29 September 2009 - 01:30 PM

how many pounds???

#2 FrankD

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Posted 29 September 2009 - 01:34 PM

I would bank on 100 lbs, cored. I juiced, then added about 1.5 gallons of water.

#3 gene01011

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Posted 29 September 2009 - 01:37 PM

QUOTE (FrankD @ Sep 29 2009, 04:06 PM) <{POST_SNAPBACK}>
I would bank on 100 lbs, cored. I juiced, then added about 1.5 gallons of water.

Sorry I should have been more clear. I have 5 gallon bucket of pears what would the estamated pounds be. I need 20 pounds.

#4 dagobob

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Posted 29 September 2009 - 02:10 PM

QUOTE (gene01011 @ Sep 29 2009, 03:02 PM) <{POST_SNAPBACK}>
how many pounds???

one gallon of smashed pears weighs about 10 pounds.

Is that what you're asking?

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#5 hawkman740

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Posted 29 September 2009 - 02:50 PM

QUOTE (gene01011 @ Sep 29 2009, 03:02 PM) <{POST_SNAPBACK}>
how many pounds???



I just processed a 5 gallon bucket of pears. My heaping full bucket weighed 28 lb..
I turned it into 6 gallons of pear wine. It's bubbling away as I type this.

Randy

#6 deb_rn

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Posted 29 September 2009 - 03:16 PM

I think I'm confused... weigh it and find out. Waste is different depending on how many are "past prime" and need culling.
You'll need to know how much you have so you can add water, sugar, etc. guessing isn't going to be a good thing.
Step on the scales WITH then WITHOUT... then you'll know. Weigh in small buckets if you need to.
Otherwise... check the SG and TA and wing it. You could make 100% pear juice or much less if you wanted... all preference.

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#7 lugnutz

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Posted 29 September 2009 - 03:29 PM

What recipe did you use hawkman. I just talked to a friend who said he has a bunch of pears and I have been skeptical about making some pear wine. smileytoast.gif

#8 hawkman740

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Posted 29 September 2009 - 08:00 PM

QUOTE (lugnutz @ Sep 29 2009, 05:01 PM) <{POST_SNAPBACK}>
What recipe did you use hawkman. I just talked to a friend who said he has a bunch of pears and I have been skeptical about making some pear wine. smileytoast.gif



I made my own recipe. This is my first try with pear wine. As I said in my last post it is still working so I have no idea how
it will turn out. Here's my recipe.

1 five gallon bucket of pears (28 lb.)
I ripened the pears in brown grocery bags until they were soft and I could squash them by hand.
Water to make 6 gallons.
3 tsp. pectic enzyme
2.5 tsp. acid blend
1/2 tsp. tannin
sugar to bring s.g. to 1.090
3 very ripe bananas
D47 yeast.
I plan to add a few cinamon sticks at first racking.

Cheers,
Randy

#9 Wade's Wines

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Posted 29 September 2009 - 08:28 PM

I think you've got it figured out! Sounds good! I don't know about cinnamon though.
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#10 lugnutz

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Posted 29 September 2009 - 08:41 PM

QUOTE (hawkman740 @ Sep 29 2009, 08:32 PM) <{POST_SNAPBACK}>
I made my own recipe. This is my first try with pear wine. As I said in my last post it is still working so I have no idea how
it will turn out. Here's my recipe.

1 five gallon bucket of pears (28 lb.)
I ripened the pears in brown grocery bags until they were soft and I could squash them by hand.
Water to make 6 gallons.
3 tsp. pectic enzyme
2.5 tsp. acid blend
1/2 tsp. tannin
sugar to bring s.g. to 1.090
3 very ripe bananas
D47 yeast.
I plan to add a few cinamon sticks at first racking.

Cheers,
Randy


So are the pectic enzyme, acid blend, tannin additives per gallon or is that total for 6 gal.

#11 hawkman740

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Posted 30 September 2009 - 07:17 AM

QUOTE (lugnutz @ Sep 29 2009, 10:13 PM) <{POST_SNAPBACK}>
So are the pectic enzyme, acid blend, tannin additives per gallon or is that total for 6 gal.


All ingredients are for a 6 gallon batch.

Randy

#12 dagobob

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Posted 30 September 2009 - 07:30 AM

QUOTE (hawkman740 @ Sep 29 2009, 04:22 PM) <{POST_SNAPBACK}>
I just processed a 5 gallon bucket of pears. My heaping full bucket weighed 28 lb..
I turned it into 6 gallons of pear wine. It's bubbling away as I type this.

Randy

I put 40 pounds of smashed (previously frozen) pears (and a few apples) into a 6 gallon fermenter; with no additional water; I'm not sure what my final yield of pure juice will be; I'm assuming 4 gallons which will end up as 3 gallons after rackings.
ps, I also added 4 pounds of golden raisins.

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#13 dagobob

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Posted 30 September 2009 - 07:31 AM

QUOTE (Wade's Wines @ Sep 29 2009, 10:00 PM) <{POST_SNAPBACK}>
I think you've got it figured out! Sounds good! I don't know about cinnamon though.

I would skip the cinnamon as well.

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