Pear Wine Recipe
A pear wine recipe that make 1 gallon.
Pear wine is made in the autumn and ready for the summer, if you have any spare pears left over why not try making Perry.
2.26 Kg / 5 lbs Pears
1 Kg Sugar
1 Gallon Water
245g White Grape Concentrate
2 tsps Pectolase
1 tsp Citric Acid
1 tsp Yeast Nutrient
1 Sachet of All purpose White Wine Yeast
2 Campden Tablets
1 tsp Fermentation Stopper
1 Sachet of Wine Finings
Ensure you sterilise all equipment before you start.
Wash and cut up the pears, saving any juice.
Transfer to a large saucepan, bring to the boil and simmer for 10-15 minutes in a gallon of water.
Strain onto the Sugar in the Fermenting Bucket and mix well.
When cool add the grape concentrate, 1tsp of citric acid, 2 tsps of Pectolase, the sachet of yeast and 1 tsp of yeast nutrient.
Cover with loose fitting lid and leave in a warm place for 24 hours.
Pour into a sterilised demi john, fit a water filled airlock then allow the fermentation to continue.
After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.
When you have done this add 1 tsp of Fermentation Stopper and 2 crushed Campden Tablets and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas then add the Finings as per instructions on the sachet.
Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.
This wine is best after 12 months of maturing in the bottle.