Pear Wine Recipe
STEP 1 INGREDIENTS
- 20 lbs. fresh very ripe pears
- 4-3/4 gallons of water
- 8 lbs white granulated sugar
- 1 level teaspoon yeast energizer
- 8 level teaspoons acid blend
- 2 level teaspoons grape tannin
- 1 level teaspoon pectic enzyme
- 5 campden tablets
STEP 2 INGREDIENTS
- 3 lbs. white granulated sugar
- 3 teaspoons acid blend
STEP 4 INGREDIENTS
- 1 pkt of Epernay wine yeast or any good yeast of your choice.
STEP 5 INGREDIENTS
- 5 campden tablets
STEP 7 INGREDIENTS
- 3 campden tablets
1. Try yo get fresh very ripe fruit. Remove the stems, quarter, remove all the seeds and discard any rotten parts. Run the pears through a food processor until they become a course pulp (not mush). Put all of step 1 ingredients in to an open fermenter. Stir the must until the sugar is dissolved completely.
2. Use a hydrometer and adjust the sugar to about 22 Brix by adding additional sugar in small quantities and stirring very well. Use the acid test kit and adjust the acid to 0.65 percent by adding small quantities of acid crystals and stirring well. If a hydrometer or an acid kit is not available, use the amounts shown in steps 1 and 2 but the wine quality will suffer.
3. Cover the fermenter and place it in the refrigerator. Let the must stand for 48 hours. Siphon the clear liquid off the solids into a clean closed fermenter and attach fermentation lock (airlock) filled half full of plain water.
4. When the juice reaches room temperature sprinkle the dry yeast on top of the juice. Fermentation should start in 20 to 40 hours. Retain the solids in a smaller container and place in the refrigerator. The next day siphon off the clear juice and when it is at the same temperature add it to the fermenter. You can discard the solids or try to resettle and get more juice for the third time.
5. Keep the fermentation cool 50 to 60 degrees is fine. After three weeks the wine should be dry. Measure with a hydrometer. If the hydrometer reads minus 1 Brix or less add 5 crushed campden tablets and rack in to a clean fermenter. If the hydrometer reads higher than 1 Brix wait another week and repeat this step.
6. After three months the wine should be clear. If it is not clear fine it with Sparkolloid and rack 3 weeks after adding the Sparkolloid.
7. In another month when the wine is clear and stable add 3 crushed campden tablets and bottle the wine. Be careful not to disturb any sediment on the bottom of the container.