[NAFEX] Kieffer pears for wine?
qazingulaza at gmail.com
Wed Sep 29 20:41:02 EDT 2010
I'm adding sugar to around 1.090 SG which translates as approx 12%.
Without adding sugar I don't think you could get much above the hard
cider/perry threshold...(altho I am thinking about making a batch of
pearjack this winter).
On Sep 29, 2010, at 7:18 PM, Anton Callaway wrote:
> What % alcohol do you get in the finished product?
> Kieffer sure will produce a lot of juice, but the Brix is relatively
> North Carolina, Zone 8
> -----Original Message-----
>> From: mIEKAL aND <qazingulaza at gmail.com>
>> Sent: Sep 29, 2010 5:26 PM
>> To: North American Fruit Explorers <nafex at lists.ibiblio.org>
>> Subject: Re: [NAFEX] Kieffer pears for wine?
>> I've been making wine from Kieffer for 3 or 4 years. I have one tree
>> that consistently produces 8-9 bushel of pears. As with most wines
>> the yeast will make a big difference in the flavor profile. I highly
>> recommend Cote des Blanc & keeping it on the dry side.
>> On Sep 29, 2010, at 1:05 PM, Hilborn.E at epamail.epa.gov wrote:
>>> I have been overwhelmed by the pear production from my dwarf Kieffer
>>> pear. I have dried them, baked them, and used them in baked goods.
>>> I am toying with the idea of planting a free-standing semi-dwarf
>>> of the potential for loads of fruit on a disease-free tree.
>>> Does anyone have experience with making an alcoholic beverage such
>>> wine from the fruit?
>>> Betsy Hilborn
>>> 7a NC
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