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Thanksgiving Abundance

FeralLiberal's picture

Holidays are often times when the confluence of family, friends, food and drink bring new things to your table. This year at the Feral household I served my Pear wine with Thanksgiving turkey which went over better than I expected considering my parents and sibilings preference for sweet wine. Of course, I had some Riesling Spatelese as a backup in case the Pear bombed. So how was your holiday experience? Any pleasant (or unpleasant) suprises?

I made pear wine for the first time last year, and was not impressed at first. It seemed to have very little fruit character and a distinct bitter/metallic note. It was also difficult to clear, which is typical of pear wine I later found out. I resorted to Sparklloid to remove the haze, sweetened it to 1 degree Brix, stabilized and bottled. But after 6 months in the bottle, the bitter note diminished and the fruit came forward, balancing the wine nicely. It was an excellent companion to our Weber grill roasted turkey and even my Mom had a second glass, rare for her unless it's sticky sweet.

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Submitted by lambert on

I had a great Thanksgiving with friends, most of were both of my generation and geeky in the ways that I'm geeky (which surprised me pleasantly). Superb creamed onions! Farm-raised turkey with no injected water or pop-out thermometer! And nine pies. Also some terrific sparkling cider, which I expected to be awful, but was, again, pleasantly surprised with. I wonder if there is a methode champaignoise (sp?) for cider....

It's interesting that your family prefers sweet wine. Not many do.

Interesting on the pear wine. To what do you attribute the bitterness?

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FeralLiberal's picture
Submitted by FeralLiberal on

I think it came from the skins. I cored the pears to get rid of the seeds and then shredded them before pressing. Crushing rather than shredding would probably released less of the bitterness from the skins, but that wasn't an option, and after some time it smoothed out anyway.

Here's what I started with:
4 3/4 gal. pear juice
1 gal. water
11t Acid Blend powder
5t Nutrient powder
6t Pectic Enzyme
5 Campden tablets
1 pkg Premier Cuvee yeast.

6.5 lbs of sugar to bring the must to 21 Brix.
Finished alcohol is 11.25%