Your Source For Making Wine and Beer

Pear Wine

Tuesday, September 12, 2006

Pears are plentiful this time of the year.  Some of your friends and nieghbors may have tried pawning off a bunch to you.  Do what I do, accept them and then begin to make them into wine.  This is a simple recipe for pear wine and one that you should enjoy making.

 

Traditional Pear Wine Recipe



1 gallon water
5 lbs very ripe pears
1 lb raisins
2 lbs ultra fine sugar
1 ½ teaspoons acid blend
½ teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast

Boil water in large pot. Chop pears and place in primary fermentation container. Add the sugar and citric acid to the container. Pour water over fruit and stir until sugar has dissolved. Let cool until room temperature. Add the pectic enzyme and let liquid rest for 1 day. Add the yeast and yeast nutrient, cover, and place in warm, dark location. Stir daily for 1 week. Rack into secondary fermentation container. Seal with airlock. Rack into bottles in 3 months. Let rest for at least one year.


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