5 replies to this topic

[nbbeerguy]

I came across 100% pure apple and pear juice from the local orchard anyone have any info on making a great wine looking for something not to dry but not to sweet either about 11.5% combining the 2 juices maybe adding some strawberry or raspberries should I heat the Juice to 145F for 30 Min or just add the wine yeast after checking PH levels ?I have 60 Litres

[EWW]

Combining the 2 juices and adding some honey (1-2 lbs / gallon) could produce a really nice beverage. The pear juice will give some residual sweetness if you pitch a nice wine yeast. Sounds like this may be just what you are looking for.

[nbbeerguy]

Thinking Lavalin 71b for young wines have had good luck with it well here it is 19L Apple wine 19L Pear Wine 19L Apple/Pear 50/50 Is there any software out there that calculates how much sugar I will need to hit 11.5% for the wines

[EWW]

I would use the Mel spreadsheethttps://www.brews-bros.xyz/index.php/topic/1200-meadmelomel-calculator-spreadsheet/

[Calder]

Thinking Lavalin 71b for young wines have had good luck with it well here it is 19L Apple wine 19L Pear Wine 19L Apple/Pear 50/50 Is there any software out there that calculates how much sugar I will need to hit 11.5% for the wines

It is fairly easy to calculate. Assume final gravity is 1.000, then for 11.5% alcohol you need to start with an SG of 1.088. First check the gravity of your juice to see how much you need to increase the gravity. Lets assume it's 1.050, then you will need to add 38 gravity points per gallon to reach 1.088. For 5 gallons that would be 38x5, or 190 gravity points for a 5 gallon batch. 1 lb of cane sugar (white or brown) has 45 gravity points, so you would need 190/45 = 4.2 lbs of cane sugar. OR 1 lb of corn sugar has 36 gravity points, so you would need 190/36 = 5.3 lbs of corn sugar. Hope this helps.

[nbbeerguy]

well both wines are bottle and taste fantastic I did Apple and pear no added flavors 71b scores again