How To Make Pear Wine
Boil 2 pint/1 litre water.
Add sugar and stir to make a syrup.
Pour over the apples.
Add boiling water to make total in bucket to 4.5 litres.
Add 4 tablespoons of raisens (optional)
Stir contents for a minute.
Leave the must to cool for 4 to 5 hours.
Add pectolase (pectic enzyme).
Leave for 4 days.
Sieve or strain the must into a sterile demijohn.
Add wine yeast and yeast nutrient.
Fit bung and bubbler.
Leave to ferment in warm room for up to 10 days.
Rack the wine into sterile demijohn.
Leave for fermentation to fully complete.
Rack wine into sterile demijohn.
Add crushed Campden tablet.
When wine is clear bottle.
Leave for a minimum of 3 months before sampling.
Pear wine is a really good wine for ‘homemade’ wine fans. The different types of pears available make the results fluctuate considerably. But the results are almost always very satisfying. You’ll need about 4lb of very ripe pears to make six bottles of wine. A train of thought that is popular is that any wine made from pears is perry. But ultimately whatever you want to call your brew, pears make superb alcoholic beverage.
Preparation time: 40 minutes
Initial fermentation time: 10 days
Time to be ready to drink: 3 months
4lb/1.8kg ripe pears
2.2lb/1kg sugar
4 tablespoons raisens (optional)
1 teaspoon pectolase (pectic enzyme)
Juice of 2 lemons
1 teaspoon wine yeast
1 teaspoon yeast nutrient
1 Campden tablet
Sweetness: Medium
Calories per bottle: 400 approx
Yield: 6 bottles
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