Your Source For Making Wine and Beer

Pear Wine Recipe

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.

 


Technorati Tags : , , ,

Powered By Qumana


10 comments:

Gary said...

I have a question. Do you peel the pears????

Ben said...

No need to peel the pears unless your extremely bored and have nothing to do.

Catfish said...

How much Potassium Sorbate
Citric Acid, Pectic Enzyme,
Wine yeast, Yeast nutrient?
I'm tryin to get started so it will be ready by Christmas!!!! Thanks!!

Ben said...

Hi Catfish,

You will need to read the labels to fiqure out how much acid, enzyme, sorbate and nutrient. Usually 1/4 to 1/2 teaspoon is all that is need, but check the labels.

For the wine yeast, you only need about 1/4 of a pack for the 1 gallon batch.

Hope this helps.

Nicholas Davis said...

How many bottles does this recipe make? Thanks

Copsewood said...

Last couple of years I've made pear wine. To avoid using chemicals or expensive concentrates I add 2 x 850 gram tins of sweetened mango pulp for 25 litres of wine, using about 7Kgs pears. The mangoes seem to have the tannin and citric acid which the pears lack. The result (pear and mango wine) has been massively popular amongst friends. Using fresh pears (remove all bad bits, no boiling, just wash/chop and use a kitchen blender with some water with sugar) the delicate flavours of the pears and mangos go together really well. I'm doing the same again for the 3rd year running, but problem is the neighbours are bringing round more pears than I can handle because they like the wine so much.

Glynnie said...

Please help! Trying to make pear & apple wine for first time. Followed recipe and all measures etc accurately yesterday. Left in fermenting bin overnight and the pulp has soaked up most of the water overnight, leaving a semi solid mass !!Is this normal at this early stage ?

Ben said...

Add about another gallon of water and mix well.

Nightly Demonia said...

I have 2 sand pear trees in my yard and my husbands family really likes wine, but they won't drink non-organic wine. Is there a way for me to get all natural sources of potassium sorbate, pectic enzyme, and citric acid? My family doesn't drink anymore so I haven't been around wine making stuff since I was 10 and I can't remember what my mom out in the wine to make organic red wine.

Barbara said...

Can you use frozen pears to make pear wine? Can you use fresh and frozen together?

About

My photo

Blogging about the things that I like.

  © Blogger templates Newspaper II by Ourblogtemplates.com 2008

Back to TOP