Pear Wine Advice...

[MadrikXIV]

After a long long break from making something drinkable, I've hit it with a vengeance.
Having mainly dabbled in 'Kits' 20(ish) years ago, I got a few demi's popping away, and gone 'fruit hunting'

Currently got a pear wine thats still bubbling it's air lock.
I fermented around 2kg pears in my brew bucket for 6 days with some Vinclasse super yeast, around a kilo of sugar, raisins, pectic etc
Syphoned into the demi and it's been bubbling away for the last 3 weeks.
Took a reading from this and going from the OG of 1.09 to 0.994 its currently around 12.4% (I believe)
Its currently tasting quite dry and very nice, I was wondering if I should rack this again to clear the sediment, and maybe add a Campden tablet to try and stop the fermenting as don't want it to get too dry.

And finally, if I was to add a touch of pear juice to top up instead of water, to add a touch more Peary taste (Quite a bit of sediment at present) would this start it off again, or would the leaving it to mature let the Pear flavour return.

Been a while, and this was a kind of 'Chuck it in and See' cobbled together recipe from several places, one says leave for 3 months, another says it should of stopped around 10 day mark and to rack.

Currently tempted at the weekend to put it through my Boots filter (The discovery that reignited my HomeBrew ideas), Campden it, top it up (Maybe with pear juice), then let it stand for a couple of weeks in the cellar, and bottling it if it's cleared by then.
(Phew, best get back to work)
Many thanks for any advice

 

[alanywiseman.]

Everthing sounds good here. I would not rack it till it has finished. Generally speaking I will ferment my wines dry then backsweeten if needed. First the wine needs to be stablised by using campden tablets and potassium sorbate. It is very importnat to use them together or when you backsweeten the yeast will start fermenting the sugars again. A few days after adding the campden and sorbate you can backsweeten the wine. Using pear juice is a great idea.

If the wine is cloudy and still fermenting filtering will not help. The filters should be used on wine the is basically clear in the first place, not to clear a cloudy wine.In reality your wine will have a higher abv due to the sugars from the pears that were not accounted for in your OG reading.

Have some patience (if you can) and let it do its think. Once your wine has finished fermenting rack it then leave to clear and mature a bit before you backsweeten. Wines can change in taste a lot as they mature.

 

[MadrikXIV]

Cheers, I guessed patience would be the key

Just amazed at how lively the airlock still is after 3 weeks, (Although not as lively as the coffee fuelled one)

I will enjoy the wait, and the state the other half will be when drinking it as she is used to Brothers Ciders and Fosters

 

[MadrikXIV]

Strangely enough, Thursday night, looks like it may be almost done, only bubbling 2 or 3 times a minute

 

[alanywiseman.]

Seems like it is getting there :thumb: