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Pear wine (dry)
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Ingredients |
Metric |
British |
USA |
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Pears |
2.25 kg |
5LB |
4LB |
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Brewing sugar |
1 kg |
2 1/2 LB |
2LB |
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Citric acid |
1 teaspoon |
1 teaspoon |
1 teaspoon |
|
Water |
4.5 L |
One gallon |
1 gallon |
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Wine yeast |
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Yeast nutrient |
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- Ripe pears are best for your purpose.
- Please do not bother to peel or core them; instead, chop them carefully, saving any juice, and add them to a large saucepan along with the water and any remaining juice.
- Bring to a slow boil and simmer gently for no more than 20 minutes; otherwise, it may not clear.
- Put the sugar into a fermenting bucket and strain the liquor over it, stir well.
- Add the citric acid and yeast nutrient since the pairs are deficient in both.
- When the liquor has cooled to blood heat, transfer it into a fermenting jar, add a wine yeast or a level teaspoonful of super wine yeast and fit an airlock.
- Do not fill the jar to the neck; instead, reserve some of the liquid in another air-locked bottle to be added once the first vigorous fermentation has quieted and there is no longer a risk of the wine overflowing through the airlock.
- An excellent wine can be made in this way, but if you have a fondness for a really dry wine, for which pears are particularly suitable, cut the sugar down until the original gravity of the liquid is about 1090, or 1 kg per 4.5 L.
Wine Equipment & Ingredients
