Tuesday, January 03, 2006
Every wonder what to do with all the pears that you get in the holiday fruit baskets? Instead of just eating them or throwing them away, why not make a batch of pear wine? Here is a recipe that makes 1 gallon.
- Pears 4/5 lbs.
- Sugar 2 lbs.
- Potassium Sorbate (as directed for your style)
- Citric Acid
- Water 1 gallon
- Pectic Enzyme
- Wine yeast
- Yeast nutrient
Chop up the pears and place into a large fermenting bin.
Add the sugar and citric acid to the bin and then boil the water and pour in.
Stir until the sugar has completely dissolved then leave to cool.
Once cool, add the pectic enzyme, stir and leave for 24 hours.
Add the yeast and nutrient and then place in a warm place.
Stir daily for 5 days then rack off into a carboy and fit a bung and airlock.
Rack off for the first time after 3 months.
Prior to bottling, add the potassium sorbate to stabilize and prevent additional fermentation.