Pear wine

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BrewDan

BrewDan

Landlord.
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Well I started this last weekend, used around 5lb pears, 3lb sugar, bit of nutrient and citric acid and a packed of out of date Muntons yeast, I think it was _GV3, but will check later. Description said for all sparkling and high alcohol white wines.


Diced pears, bought to the boil in a gallon of water, left to simmer for 20 mins, then using a ladle, moved the juice to another pan and added the sugar, mixed to dissolve then transferred to a demijohn and left to cool, pitched yeast once cool and added nutrient and citric acid.

To my surprise, its fermenting away nicely. Recipe states to rack every 3 month's , for a year, then bottle. So that's what I shall do, didn't take readings so I'm not sure what the ABV will be, but it smells lovely

Some pictures:

4a6y5ana.jpg
vuvedepy.jpg
raty2e4y.jpg
 
You're going to need pectolase in there if you ever want it to clear. Seems a rather sugar rich recipe to me, (as a guess CJJB?) but then I just have a habit of making lower % wines for a bit more speed. Best of luck with it.
 
Yes I think you could be right about the boil, a friend of mine made a batch two years ago, had a sample last week, it was clear, a bit darker than I would have thought, very strong but also sweet, I shall see how this turns out. I wanted to just throw something together that was simple, as I have only ever made wines from kits, and I wanted to see what the process was like from fruits.


Hopefully this will turn out ok, as I plan to do it again next year , but on a bigger scale ,

Shall keep things updated as they go
 
I'm pulling up a chair, if you don't mind. I also have pear on the go.
Good luck!
 
I have a book of Country Wine recipes from Farmer's Weekly 1955.

I'll copy it out here, if Admin say it's ok. :thumb:
 
I've also got pear on the go, cider rather than wine though. No added sugar.
only two litres, as that's all the pears I got off my brothers tree.
I didn't boil them, basically treated them like apples, cut up, and put through the electric juicer, then all the pulp was squeezed to get the same volume of juice again. this was put through a sieve and colander, but still ended up throwing a sediment half the depth of the liquid. I'm fairly sure I used champagne yeast.
first glass that I had when I racked it tasted lovely (nothing at all like Babycham)
 
I've got a sort of pear wine on the go.
I was given 600g of light plums. I combined it with a 2 kg can
of pears in wine from B&M and 600 g sugar. The pears were taken
Out of the can, squeezed in a potato river into a bucket and the
Solids put in a steam juicer with the mashed plums and 500g
Over ripe bananas,. One litre extract went in the bucket, plus
The inverted sugar, nutrient, and a sachet of GV10. Hopefully
I can make blush carbonated Perry. AT now 995.
 
Ahhh some brilliant posts here, I like reading all the different ideas people have, my wine is still happily bubbling away like a lava lamp, I too was quite careful to only put juice in the demijohn, or so I thought, there's a fair bit if pulp floating about.

Won't be drinking mine for at least two years though, a year racked every 3 month's to a clean demijohn, then at least a year in the bottle. Hope it's worth the wait, if it's anything like the one my friend made a couple of years ago, ir will be lovely.

Shall be playing about with more pears this weekend, going to try and ferment using just pear juice, see if its like a Perry
 
My frustration is not so much the wait, it's the small quantities for all that wait!

I'm trying to fill 25 litre carboys (with 23 litres) - if it turns out good I will have a few bottles to enjoy! If not, I've lost a few pence in chemicals.
 
My pear wine is bubbling merrily as well. I added 8oz of chopped raisins to the boil and the resulting colour in the DJ is looking a bit dark so I wonder if the raisins were too much (2lb of sugar).

Ah well, that's the fun of experimenting. I'll leave the raisins out next year if it doesn't work.
 

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