Pear Wine ( well more like a liquer)
I mentioned a while ago about making some pear wine using a fruit juicer to well that was about 3 weeks ago and well the pear wine is still ferementing. Last night I filtered out some on the pear pulp that had built up. I tasted the wine and phew it was strong. Far too strong to be a wine so. I’m renaming it a pear Liquer. As a liquer it is really tastey, there is a strong pear flavour but it is pretty tastey.
Here is the recipe should you want some a gallon of pear liquer yourself.
4lb Pears.
2.2lbs sugar
2 lemons
Country wine yeast
Sterilise the fruit by washing it in sterilising fluid, then run it through a juicer empty the juice into the demi john, add a couple of pints of hot water then dissolve in the sugar. Top up to a gallon with cold water and add the yeast.
It may take about 3 weeks to ferment, you may need to rack the wine a couple of times to leave the pulp behind. You should get about 4 bottle of liquer. Should you wish to make it into a wine then add some water to reduce the alcohol level.
[tags]winemaking, home made wine, homebrew[/tags]
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January 4th, 2007 at 3:56 pm
Sorry,
But how much yeast should you add to this?
James.
January 4th, 2007 at 4:21 pm
Sorry to post again.
I am new to this and was hoping for some advice. In your article you make no mention of things like finings and using campden tablets to stop fermentation (before or after racking?). Is this simply assumed or do you not need it for this recipe?
Do I treat this recipe like I would a basic wine recipe etc? Do i need to use things such a finings, Pectin etc or can I take it “as-is”.
Sorry of these answers are obvious but I am new to this and only starting to feel around to find my bearings.
James.
January 7th, 2007 at 8:05 am
What do you do with the Country wine yeast, or what is it for that any matter? Ive never made anything like this before but your recipe sounds pretty simple!
August 12th, 2007 at 7:47 pm
Gostaria de fazer vinho também.
Alguém sabe um lugar em São Paulo aonde vende o fermento para o vinho ?
December 17th, 2007 at 6:26 pm
hi james no one seems to have answered you so here goes finings come in all diffrent sorts you can even use egg whites these are basically to help clear the wine faster and basicaly all the campden tablets do is kill the remaining yeasts and any other fungus that may be present so basicaly a safe food stereliser when you rack your wine off into a new demijon after fermenting has finnished there is no harm in adding both but take note that a country wine thats wines made from fruits and flowers and vegetables in general take longer to clear than kit wines and also once cleared and bottled in general wait for six months before drinking improves if kept longer tho i made pear wine once and he is correct it is rocket fuel hope this helps
December 17th, 2007 at 6:33 pm
oops also pectin is checked for by dropping a little of your must into a bottle or glass of methelated spirits if it forms into globules pectin is present and you should add something like pectolase
December 17th, 2007 at 6:39 pm
and finaly james in general about a teaspoon of yeast is about right as it multiplys anyway feeding on the sugar until the level of alchohol or no more sugar stops it doing its job i e fermenting
February 19th, 2008 at 6:56 am
Pear Wine is always very great in taste. The recipe is very simple and very nice. What a Great Recipe!
May 21st, 2008 at 4:40 pm
Looks pretty good to me. My grandfather used to actually pick his own blueberries and make a wine (kind of fortified a bit) out of them. This was up in the Gaspe region. The wine was nothing masterful but I liked it quite a bit and talk about all organic…Keep experimenting with fruits, some are quite good.
Bruce
June 25th, 2008 at 3:59 pm
I find it amazing just how many different types of wine you can make at home. My mum used to do a lot of wine making but I was too young at the time to enjoy any of it. Making wine out of pears sounds really interesting because it would be a good use of all those rubbish pears you get from the supermarket that are rock hard for ages and then turn to mush!
June 26th, 2008 at 8:52 pm
I made this wine for my girlfriend on our third anniversary and it blew her away. She’s been looking up other home-made wine recipes for us to make now as well.
June 27th, 2008 at 12:44 pm
Fresh fruit wines are good, the rhubarb wine is also a great. I’m just waiting on the plum wine I made a couple of months ago.
Getting the fruit in season really cuts the cost. Browse the discount shelves in the supermarkets, I pick up 7lb of plums for next to nothing, they were on there sell by date,so were nice and ripe.
July 2nd, 2008 at 6:16 pm
I’ll have to try this one out. I had some pear wine at a Texas Hill Country wine tasting and liked it so hope I can duplicate!
September 15th, 2008 at 1:34 pm
I have never tried to make wine using pears…. but now I suppose I have no excuse left, except to give it a try. Mostly the wines I am familiar with are from the obvious choice, grapes.
September 4th, 2009 at 3:29 am
skf bearings
September 16th, 2009 at 9:58 pm
Hi blogger I liked your post
September 18th, 2009 at 1:41 pm
Hi,
Can anyone tell me please, whether I could use fermeting buckets with lids, or whether it really has to be demijohns? If so, do they need to have that bubble thingy in the top? If buckets are ok, would you leave the lid on loosely for fermenting purposes?
Hope someone can help!
I am waiting with pears at the ready…
Kate.
September 22nd, 2009 at 2:26 pm
Kate , the idea of using a demijohn with an airlock (the bubbly thing) on top is to try and prevent unwanted bacteria and wild yeasts that are present in the atmosphere from entering the demijohn and ruining the wine while also allowing the carbon dioxide produced to escape. I have also always put sterilising solution into the airlock.
September 28th, 2009 at 10:21 am
what a simple recipe. iv been making kit wine for a while now also beers and a scrummy strawberry vodka, and sloe gin. my friend as just given me a load of pears off his tree so cant wait to get started on your pear lliquer.
October 25th, 2009 at 5:27 am
well im back, and this pear wine is fantastic, you have to make it for yourselfs. iv not got a juicer so i grated the pears on my cheese grater skin and everything. then squeezed the juice out through a tea towel. its taking its time to clear but it tastes great.