Pear wine

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Pear wine
« on: May 18, 2012, 00:43 »
Does anyone have a decent pear wine recipe? Or any other fruits for that matter? I'm looking to expand  from the ginger beer to other 'country wines'.
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Re: Pear wine
« Reply #1 on: May 19, 2012, 00:53 »
I tried this last sept/oct and what I've tasted so far is quite nice although I think I'll use more pears on my next attempt
8lbs very ‘sleepy’ pears
1.5kg sugar
1˝tsp citric acid
1˝tsp of both wine yeast and yeast nutrient
made up to about 2 gallons with water

chop the pears and simmer on hob for up to 15 mins with
allow to cool a bit and strain into a mash bin over the sugar & citric acid

I added 1kg of sugar to start, allowed to cool to room temperature before measuring the SG and then adjusting to get to 1090 - it took an extra 500g
add yeast & nutrient

I then left it in the fermentation bin for a couple of days but you could just divide between 2 demijohns and ferment out for a month or so and racked it

left another month or so then racked again ~(tasted rather nice).  think I left another month and racked again and it's still being stored in the demijohns until I can collect enough cork bottles for it all (I'm intending to try a bottle every couple of months and seeing if it improves over time - the apple wine I made a couple of years ago get's better and better the longer I leave it  :D



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Re: Pear wine
« Reply #2 on: June 20, 2012, 17:39 »
Here is the recipe I use.

Pear Wine
To Make a gallon 4.5litres
2 Kg Pears
250 ml grape concentrate
1kg sugar
tannin-or use a cup of cold tea
1tsp acid blend or citric acid(you could use the juice of  lemon)
Yeast- Gervin No3 is good
Ok,  pick the pears-don't use any over ripe bruised or bad ones!
Chop up the pears, put into a clean bucket and pour 4 pints boiling water over them.
Leave overnight, add the sugar  the yeast, pectolase acid and nutrient.
Leave three days and stir well every day. It should be bubbling like a boiling volcanoe!
Strain off into a clean demi john, don't squueze the pears too much but make sure you get plenty of juice out.
Top up to the shoulders with boiled cooled water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.

Have fun.     Cheers,    Tony.
I may be growing OLD, but I refuse to grow UP !

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