Makes One Gallon
- 4 pounds pears
- 6 pints water
- 4 cups sugar
- 2 1/2 teaspoons acid blend
- 2 teaspoons pectic enzyme
- 1 teaspoon yeast nutrient
- 1 Campden tablet, crushed
- 1 package wine yeast (good for up to 5 gallons)
- Use ripe to firm-ripe pears.
- Wash, drain and remove stems from pears. Cut in half and core, then cut into smaller pieces.
- Using a nylon straining bag (or press), mash and strain out juice into primary fermenter. As juice is extracted, immediately add Campden tablet to prevent spoilage and browning. Keep all pulp in straining bag, tie top, and place in primary fermentor.
- Stir in all other ingredients EXCEPT yeast. Cover primary fermentor.
- After 24 hours, prepare and add yeast. Cover primary fermentor.
- Stir daily, check specific gravity, and squeeze pulp lightly to aid extraction.
- When ferment reaches 1.040 (3-5 days), squeeze juice lightly from bag. Siphon wine off sediment into glass secondary fermentor and attach air lock.
- When ferment is complete (specific gravity has reached 1.000- about 3 weeks) siphon off sediment into clean secondary fermentor. Reattach air lock.
- Siphon again in 2 months and again if necessary until clear before bottling. Age for 3 months. Cool and enjoy.