I’m VERY excited to be making pear wine! My friend’s neighbor has a pear tree that she does not use the fruit of, this I do not understand, but I’m super happy about! This scenario combines two of my favorite things….making wine and free stuff!
Now I have not been able to find a recipe for pear wine that was just right to my liking, so I’m winging it a bit, but feeling confident! I’ve got some experience knowing that less fussy is the way to go, so we are going to do the basics and keep it simple.
This recipe is for 5 gallons of wine.
22-25 lb Pears
10 lb sugar
1 lb raisins
5 gallons water
1 packet yeast (wine, champagne or sweet mead) Depending on how sweet or dry you are going for, I’m using Champagne because that is what I have on hand.
First you will need to Wash and cut up the pears. Cut out any large parts that are brown and mushy.
Place the chopped fruit in the clean container then put the sugar over the top, and add the raisins.
Next, pour 4 gallons boiling water over the fruit and sugar and fill almost to the top, leaving a little room for foam during fermentation. Stir the mixture until the sugar is dissolved. put lid on and let sit overnight.
The next morning add yeast and stir.
Stir once a day for 5 or 6 days.
Sterilize all your equipment including the jug, airlock, rubber stopper and any spoons or utensils.
Fill your airlock about half full with spring water, push it into the rubber stopper then put the stopper onto your jug.
Transfer to Carboy and put on airlock.
- Over the course of the next 2 to 3 weeks you will see a cake develop on the bottom of your jug. This is the husks of yeast as they grow, multiply then die and it is perfectly normal.
- When the airlock bubbles at less than 1 bubble every 30 seconds you should transfer the liquid to a new sanitized jug; use a hose to siphon the liquid and leave all the old yeast cake behind and dispose of it. Put the airlock on your new jug. Mine took 2 months.
- I then keep transferring to a new sanitized jug about every 2 months topping it off each time because you will lose liquid do to the bottom that has the dead yeast (sediment)that you don’t want to transfer. I do this until the wine is clear (not cloudy) At this point you are 6 to 8 months in.
- When wine is clear you can bottle it, I use a siphon and wine bottles I have saved. Corks I purchased at the wine supply shop (you boil them to make them soft) I have a a tool that inserts them into the bottle but you can also tap them in with a rubber mallet. Always sanitize everything, all you tools, supply’s,and work area.
- Let wine age in bottle at least 6 months, and a year is better.