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nafex - Re: [NAFEX] Kieffer pears for wine?

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  • From: mIEKAL aND <qazingulaza@gmail.com>
  • To: Anton Callaway <marillen@earthlink.net>, North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Kieffer pears for wine?
  • Date: Wed, 29 Sep 2010 19:41:02 -0500

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).

~mIEKAL


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 low.

Anton
North Carolina, Zone 8


-----Original Message-----
From: mIEKAL aND <qazingulaza@gmail.com>
Sent: Sep 29, 2010 5:26 PM
To: North American Fruit Explorers <nafex@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.

http://store.homebrewheaven.com/cote-des-blancs-wine-yeast-p314.aspx

~mIEKAL


On Sep 29, 2010, at 1:05 PM, Hilborn.E@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
because
of the potential for loads of fruit on a disease-free tree.

Does anyone have experience with making an alcoholic beverage such as
wine from the fruit?

Betsy Hilborn
7a NC
___________________





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