North American Fruit Explorers mailing list at ibiblio

[mIEKAL aND <qazingulaza@gmail.com>]

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
> > ___________________