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Pear wine (dry)

• 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.