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Winemaking recipe: Pear Wine

As well as perry/mead pears can also be used for making a wine that is complex and flavorful.

Ingredients:

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The following ingredient quantities are based on 1 gallon(s) of wine being made.

Item Quantity Comment
Champagne yeast as per instructions on packet
Lemons 2 fruit(s)
Pears 5 pound(s) very ripe
Pectin destroying enzyme 2.5 gram(s)
Raisins 1 pound(s)
Sugar 2 pound(s)
Water 1 gallon(s)
Yeast nutrient 5 gram(s)

Instructions

  • Boil water in large pot.
  • Chop pears and place in primary fermentation container.
  • Add the sugar and lemons to the container.
  • Pour water over fruit and stir until sugar has dissolved.
  • Let cool until room temperature.
  • Add the pectic enzyme and let liquid rest for 1 day.
  • Add the yeast and yeast nutrient, cover, and place in warm, dark location.
  • Stir daily for 1 week. Rack into secondary fermentation container. Seal with airlock.
  • Rack into bottles in 3 months.
  • Let your pear wine rest for at least one year.

Winemaking equipment

See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).

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