INGREDIENTS:
- 4 lb Pears
- 6 pts Water
- 4 cups Sugar
- 2 1/2 tsp Acid Blend
- 2 tsp Pectic Enzyme
- 1 tsp Yeast Nutrient
- 1 Campden, crushed
- 1 pkg Wine yeast (good for up to 5 gallons)
- Use ripe to firm-ripe pears.
- Wash, drain, remove stems, cut in half and core. Cut into smaller pieces.
- 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.
- Stir in all other ingredients EXCEPT yeast. Cover primary.
- After 24 hrs., prepare and add yeast. Cover primary.
- Stir daily, check Specific Gravity, and squeeze pulp lightly to aid extraction.
- When ferment reaches 1.040 (3-5 days) squeeze juice lightly from bag. Siphon wine off sediment into glass secondary and attach air lock.
- When ferment is complete (S. G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach air lock.
- 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 and Seckel.
| Sargent: 775-9234 | St. Mary’s: 253-5666 | Regent: 661-6150 | Fife: (204) 694-1298 |