Hey Guys and Gals! A pear wine fermented on its pulp, racked, sweetened to taste and aged.
Ingredients
4 pounds pears
12 cups water
4 cups sugar
2 1/2 teaspoons acid blend
2 teaspoons pectic enzyme
1 teaspoon yeast nutrient
1 Campden tablet, crushed
1 package wine yeast
Directions
1. Use ripe to firm-ripe pears. Wash, remove the stems, halve, core and cut into smaller pieces.
2. Put the pulp in a straining bag, tie it and place it in the primary fermenter. Add the Campden tablet to prevent spoilage and browning.
3. Stir in everything else except the yeast and cover. Wait 24 hours.
4. Stir the yeast into 4 ounces of warm chlorine-free water, let stand 15 minutes until bubbling, and add it.
5. Take a hydrometer reading, attach the airlock, and ferment on the pulp 5 to 7 days, gently agitating daily.
6. When the foaming calms, siphon off the sediment into a secondary glass carboy.
7. Wait until fermentation dies down, several weeks to several months. Rack into a clean carboy and sweeten to taste.
8. When the wine has cleared and is inactive, bottle it. Age 6 to 12 months. Some prefer 2 years.