North American Fruit Explorers mailing list at ibiblio

[Anton Callaway <marillen@earthlink.net>]

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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