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Post by Glen B Ogle on Nov 29, 2009 14:27:12 GMT
I'll be drinking a large glass of very scrummy Apple & Pear wine. It's a good job it's scrummy - I've got another 10 bottles to drink!
Seriously, I only had about 6l of apple and pear juice from this year's pressing, which really wasn't enough to make cider. I really must make more effort to get fruit next year! I made the 6l up to 11l with water and added sufficient sugar to make an 100-12% abv wine (it's actually about 12%). After fermenting, racking and filtering I've ended up with 10 bottles. The remainder is sitting in a gass ready for dinner today, but I've had a taste.
It's a dry wine, with a slightly yellow colour compared to grape wine. There's just the right amount of flavour, which will mature a bit (although it doesn't need it).
As before I've brewed this fairly naturally. I did use an accelerated yeast (which included pectolytic enzyme), simply beacause that's what I got! I also did fine the wine this year (after last year's cider nwas too cloudy). I haven't added anything to the final drink though, and I've avoided anu sulphites as one of the friends who may drink it is allergic to them.
Glen
PS`I've decided it's a fairly dangerous wine - if not careful one would drink a lot of it - then fall over!
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