I purchased 900 pounds of Golden Bosc pears for $200. I juiced less than half of them to get 35 gallons. The rest were given away to friends, family, neighbors, mailman, ... I have eight experimental pear ciders going at the moment. The SG was 1.060.
Thanks for another great video! Last year I made a christmas-apple-cinamon wine and it was great - but I'm looking to make something for the summer this year. Any good ideas for a apple summer wine recipe?
Been making wine for over 40 yrs and I use fruit, (boiled) water and sugar. Takes longer to clear but turns out amazing. Elderberry, Raspberry, Strawberry, Grape( green and concord) Dandelion, Pear, Plum, etc etc , etc nothing else added.
I love your channel! I just started my first ever 1 gallon wine batch/1st time trying any fermentation…is it normal to get super excited when the bubbles start lol. I was worried I might do something wrong but it’s working! 😱 Doing a watermelon cranberry…hopefully it turns out ok 😅
Do you see those indents around the edge of the pail's lid? You are supposed to use a utility knife to cut downward in each one. This makes the lid easy to take on and off. It does not affect the seal, as the cut begins just outward of the seal. The way you are using it without the cuts is more meant for rough transport, with the lid edge very rigid and stiff.
You want us to subscribe and I did 'cos I believe in your methods. Please post the second part. I have reached the next stage, and my wine has finished its first fermentation.
@@HowToDoneRight oh I'm so glad you put this link. I was wondering where Part 2 was. Now I understand. It's okay. I would wait and let it clear too. Just not ready yet...
I have a question: the weather has been very hot lately (around 30 degrees indoors), would it be a good time to start fermentation in a system which there is no temperature control? While i am on the subject, could you tell me about the influence of the temperature that during primary and secondary fermentation on the taste of the wine? Will fermenting the must at temperatures below 20 degrees Celsius result in a wine that tastes "clean" and "more fruity" in the mouth than at higher temperatures? Thank you very much. I would be happy to know if you have experienced this issue and can comment. My fruit wines usually have some Chardonnay-ish taste, like something butter..
I really have not noticed any difference with temp differences in fermentation or taste. My suggestion is don't Make this hobby difficult and chase numbers. Such as ph and acidity. Look at your yeast package it will give you temp ranges for fermenting. These new yeast strands can basically ferment in any conditions anymore. Great questions. 🍷🍷👍👍
I made some beautyberry wine. I took all your advice about additives. I’m ready to bottle and even after back-sweetening, it tastes a little bitter. How can I fix that? Full-disclosure- I squeezed the bag like you said not to do.
More sweetener will help unless you have sweet enough. Aging will help and use an aerator or decanter when opening your wine. Longer you age the better it will become. 👍👍
I'm curious. You have half of a 6 gal bucket filled with pears and the rest is liquid. This is why it is a 3 gal batch. Are you going to rack it into a 3 gal carboy?
Hello, my friend. I made a one galllon batch of strawberry wine. It has been sitting for about 40 days. This morning I added Bentonite and racked it into another 1 gallon carboy. I tasted it and it tasted almost “bad” sour. Is that normal at this stage? Thanks!!!
What happens if you leave primary fermentation for too long? I made apricot wine but I forgot about the primary fermentation, it was fermenting for 4 weeks. I still continued making, transferred the primary into secondary today. Hoping for the best.
@@peterpissott9849 actually I tasted it and it turned out not so dry. Strange. It tastes sweet. I like dry wine. Can I add more sugar and yeast in secondary?
I know this has nothing to do with the pair wine, but I made a batch of wine out of honey or mead I guess you call it. The problem is I can’t get it clear. What would you use?
Great informative video. I normally use White labs liquid yeast (kind of expensive though) but Red Star and Lalvin are great dry yeast. The only thing I would have done differently, is when you’re waiting those 24 hours for the sulfates to kill the wild yeast on the fruit, I would suggest you rehydrate your yeast with spring water and add Go-firm to it, about 2 hours before pitching the yeast slury. The Go-firm adds micronutrients that the yeast nutrients don’t provide at the beginning of fermentation and enhances the over all fermentation kinetics of your must. Not necessarily the most important thing but it does provide added health for the yeast and the healthier the yeast the better the end product. Just my $0.02 worth.
No need to rehydrate yeast just one unnecessary step. Been doing this a long time and won awards on my wine its just not necessary. But thats what makes this hobby fun fo what works for you. 👍👍
@@HowToDoneRight Me too, since the late 70’s. Lol, I’m well aware you don’t need to rehydrate dry yeast (because it was developed so you don’t have to). You don’t need to add garlic to your spaghetti sauce,but it tastes better when your dish is ready to eat lol. This isn’t that time consuming, 20-30 mins total. The yeast nutrients you added earlier are for later in the fermentation process. Now you really want to activate the yeast STRAIN.Ok, so your only rehydrating the yeast so the Go-Firm can be added to the particular yeast strain.before you incorporate it to your must. This way 100% of the nutrients are available to your SELECTED yeast strain and won't be stolen away by any indigenous yeast, bacteria, phenol, amino acids, unsaturated fatty acids, etc., that may be present in the must before your yeast can become established. Even if you use sulfates to kill wild yeast and bacteria, there is a lot of chemical reactions going on during the fermentation process that can cause stress on the walls of the yeast cells. Also cuts down on sulfuric orders, maintains a healthier yeast cell structure, and gives a better aroma on your finished product, and gets rid of that rotten egg smell. So that is why vintner’s, such as myself use Go-Firm. It just adds another layer of quality to your product. Like I said in my first post, this was the only thing different I would do or recommend, was to use Go-Firm if you’re using dried yeast. But to each their own I guess. Happy brewing.
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
I purchased 900 pounds of Golden Bosc pears for $200. I juiced less than half of them to get 35 gallons. The rest were given away to friends, family, neighbors, mailman, ... I have eight experimental pear ciders going at the moment. The SG was 1.060.
That's alot of pears. Lol🍐🍐🍐🍐🍐
looks like another tasty recipe , I'm off to pick some pears right now at my cousins place , thanks for sharing
Lol send me some. Part 2 coming soon. You will love this wine. 👍👍
Okay… it’s been 12 days. Can’t wait to see part 2 of the pear wine 🍷
I have never tried Pear wine. We love pears! As you said, the smell is amazing! This will be on the to-do-list!
It's very delicious. 😋😋
Looking forward to part 2 and the taste test!
This guy is so precious. the mesh bag is a super idea. I often give my wine yeast extract works just as well blessed be x
Thanks Summer👍👍❤️❤️🍷🍷
I've got two batches fermenting. Cant wait to see it when its done fermenting and the next video.
Excited for part 2
It's looking delicious 🍐🍐🍐🍐
Thanks for another great video! Last year I made a christmas-apple-cinamon wine and it was great - but I'm looking to make something for the summer this year. Any good ideas for a apple summer wine recipe?
Did you see my caramel apple wine I made. That's summery with fair season. ruclips.net/video/A0VU406QACM/видео.html
@@HowToDoneRight I didn't! Thats a great idea! Thanks!
Nice batch😁😁🍐🍐
Been making wine for over 40 yrs and I use fruit, (boiled) water and sugar. Takes longer to clear but turns out amazing. Elderberry, Raspberry, Strawberry, Grape( green and concord) Dandelion, Pear, Plum, etc etc , etc nothing else added.
Risky but knock on wood.
I love your channel! I just started my first ever 1 gallon wine batch/1st time trying any fermentation…is it normal to get super excited when the bubbles start lol. I was worried I might do something wrong but it’s working! 😱 Doing a watermelon cranberry…hopefully it turns out ok 😅
Oh yeah i get excited every time. 👍👍😀😀
Good video, I have a stalled fermentation on a batch of fruit wine in your opinion what is the best way to restart it. Thanks
This video goes over everything to try. ruclips.net/video/LpZppqIAXno/видео.html
Todd thanks for the info appreciate it
@steverowlands8028 no problem. Good luck.
Do you see those indents around the edge of the pail's lid? You are supposed to use a utility knife to cut downward in each one. This makes the lid easy to take on and off. It does not affect the seal, as the cut begins just outward of the seal. The way you are using it without the cuts is more meant for rough transport, with the lid edge very rigid and stiff.
You want us to subscribe and I did 'cos I believe in your methods. Please post the second part. I have reached the next stage, and my wine has finished its first fermentation.
When's the part 2 of this coming out?
By the way, I love the channel!
Hourly you saw your this. ruclips.net/user/shortsoowOJ-mZmlk?feature=share
Heading out of town be about another 3 or 4 weeks
@@HowToDoneRight oh I'm so glad you put this link. I was wondering where Part 2 was. Now I understand. It's okay. I would wait and let it clear too. Just not ready yet...
Hoping to have out in 3 weeks. Should be ready.
I have a question: the weather has been very hot lately (around 30 degrees indoors), would it be a good time to start fermentation in a system which there is no temperature control? While i am on the subject, could you tell me about the influence of the temperature that during primary and secondary fermentation on the taste of the wine? Will fermenting the must at temperatures below 20 degrees Celsius result in a wine that tastes "clean" and "more fruity" in the mouth than at higher temperatures? Thank you very much. I would be happy to know if you have experienced this issue and can comment. My fruit wines usually have some Chardonnay-ish taste, like something butter..
I really have not noticed any difference with temp differences in fermentation or taste. My suggestion is don't Make this hobby difficult and chase numbers. Such as ph and acidity.
Look at your yeast package it will give you temp ranges for fermenting. These new yeast strands can basically ferment in any conditions anymore. Great questions. 🍷🍷👍👍
I’m making pear wine for the first time. It’s bubbling fast and out the top of the air lock. What do I need to do?
Take some juice out. Lower the volume.
I made some beautyberry wine. I took all your advice about additives. I’m ready to bottle and even after back-sweetening, it tastes a little bitter. How can I fix that? Full-disclosure- I squeezed the bag like you said not to do.
More sweetener will help unless you have sweet enough. Aging will help and use an aerator or decanter when opening your wine. Longer you age the better it will become. 👍👍
@@HowToDoneRight thank you!
I'm curious. You have half of a 6 gal bucket filled with pears and the rest is liquid. This is why it is a 3 gal batch. Are you going to rack it into a 3 gal carboy?
Correct. This has filled 3 gallon carboy perfectly following the 3 gallon recipe.
Is there a part II to this Pear Wine video set? My batches are slowly fermenting but they are at or below 5 on the hydrometer
Not yet. Still in my secondary ready to add bentonite very soon.
Hello, my friend. I made a one galllon batch of strawberry wine. It has been sitting for about 40 days. This morning I added Bentonite and racked it into another 1 gallon carboy. I tasted it and it tasted almost “bad” sour. Is that normal at this stage? Thanks!!!
After fermenting was done 7 to 14 days... bubbling stop did you get to carboy right away?
@@HowToDoneRight I did
It sounds like it turned to vinegar if it's sour. That will happen if had to much oxygen and not topped off properly.
Consider washing your pears with StarSan and then rinse them.
I love this idea. Thanks for the tip. 👍👍👍👍👍👍
What happens if you leave primary fermentation for too long? I made apricot wine but I forgot about the primary fermentation, it was fermenting for 4 weeks. I still continued making, transferred the primary into secondary today. Hoping for the best.
It'll be dry but fine if you like it sweet just back sweeten to your liking just follow Todd's videos and your golden.
@@peterpissott9849 actually I tasted it and it turned out not so dry. Strange. It tastes sweet. I like dry wine. Can I add more sugar and yeast in secondary?
You need to taste it. Too long in the primary it could have turned to vinegar. If taste like wine continue on. 👍👍
@areebatariq5476 Do not add sugar until bottling. Watch my bottling videos I show that every time because we like it sweeter too.
When is the follow up!!!!!!?????
Soon. Been traveling. Just added bentonite.
I know this has nothing to do with the pair wine, but I made a batch of wine out of honey or mead I guess you call it. The problem is I can’t get it clear. What would you use?
Mead really will not get real clear. But you can try bentonite and liquor qwik which I Have shown on this channel a few times.
Thank you very much. I love your tutorials.
@KenScott-y9y Thank you. 👍👍👍👍
i just stared my pear wine on 10/02/2024. should i transfer into my glass carboy on 10/9/2024 ??
Only if it's done fermenting. Do not rush it and watch all my wine videos if your not sure when.
Great informative video. I normally use White labs liquid yeast (kind of expensive though) but Red Star and Lalvin are great dry yeast. The only thing I would have done differently, is when you’re waiting those 24 hours for the sulfates to kill the wild yeast on the fruit, I would suggest you rehydrate your yeast with spring water and add Go-firm to it, about 2 hours before pitching the yeast slury. The Go-firm adds micronutrients that the yeast nutrients don’t provide at the beginning of fermentation and enhances the over all fermentation kinetics of your must. Not necessarily the most important thing but it does provide added health for the yeast and the healthier the yeast the better the end product. Just my $0.02 worth.
No need to rehydrate yeast just one unnecessary step. Been doing this a long time and won awards on my wine its just not necessary. But thats what makes this hobby fun fo what works for you. 👍👍
@@HowToDoneRight Me too, since the late 70’s. Lol, I’m well aware you don’t need to rehydrate dry yeast (because it was developed so you don’t have to). You don’t need to add garlic to your spaghetti sauce,but it tastes better when your dish is ready to eat lol. This isn’t that time consuming, 20-30 mins total. The yeast nutrients you added earlier are for later in the fermentation process. Now you really want to activate the yeast STRAIN.Ok, so your only rehydrating the yeast so the Go-Firm can be added to the particular yeast strain.before you incorporate it to your must. This way 100% of the nutrients are available to your SELECTED yeast strain and won't be stolen away by any indigenous yeast, bacteria, phenol, amino acids, unsaturated fatty acids, etc., that may be present in the must before your yeast can become established. Even if you use sulfates to kill wild yeast and bacteria, there is a lot of chemical reactions going on during the fermentation process that can cause stress on the walls of the yeast cells. Also cuts down on sulfuric orders, maintains a healthier yeast cell structure, and gives a better aroma on your finished product, and gets rid of that rotten egg smell. So that is why vintner’s, such as myself use Go-Firm. It just adds another layer of quality to your product. Like I said in my first post, this was the only thing different I would do or recommend, was to use Go-Firm if you’re using dried yeast. But to each their own I guess. Happy brewing.
What about part 2? Can we have the method please?
It's coming this week.
Part 2 pls 😢
Coming this week.
@@HowToDoneRight can’t wait! Just in time for my pear wine to be racked into secondary!
Hi I would like to know how much water is used all together.
Watch all wine videos. There is no set amount until add water to must checking abv you want to get too. Different every batch.
Your videos got me into making wine. I had zero interest before I discovered your channel.
It gets addicting. No more grape wine. Lol. Too much fruit out there that taste so good. 👍👍🍐🍐
Same! I love making wine now because of this channel! 😁
@areebatariq5476 Thanks for supporting us. 👍👍
For you coffee drinkers out there it also makes a interesting wine 🍷.