Pear Wine-update

UPDATE:

For this 2 1/2 gal batch of wine I used 12lb of pears that were quartered & cored.

I used Lavin 1116 yeast with 4 lb of sugar.  

The primary ferment was a week long and  when I racked to the secondary the fermentation was complete.




Remember all those pears I picked from this post?

Here is the one of the gallon jugs of pear wine.  It is a dry wine and has just a hint of pear that lingers on the tongue.  

Being a month old, it is still a little rough, but is drinkable.  Another 6 months of age ought to do nicely.