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Pear Wine Recipe (One Gallon)


Use ripe to firm-ripe pears.

l. Wash, drain, remove stems, cut in half and core. Cut into smaller pieces.
2. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. As juice is extracted immediately add Campden to prevent spoilage and browning. Keeping all pulp in straining bag, tie top, and place in primary fermenter.
3. Stir in all other ingredients EXCEPT yeast. Cover primary.
4. After 24 hrs., prepare and add yeast. Cover primary.
5. Stir daily, check Specific Gravity, and squeeze pulp lightly to aid
6. When ferment reaches 1.040 (3-5 days) squeeze juice lightly from bag. Siphon wine off sediment into glass secondary and attach air lock.
7. When ferment is complete (S. G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach air lock.
8. Siphon again in 2 months and again if necessary until clear before bottling. Age for 3 months. Cool and enjoy.

VARIETIES Pear trees make a handsome addition to the
garden. Properly pruned and cared for they take heavy soil better than
most. Good ones to plant are: Bartlett, Bosc, Packham Triumph andSeckel.

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