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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