(Note: further fermentation will not occur after this step). Stabilize the racked wine to the STERILIZED plastic bucket or carboy, and add stabilizer (potassium metabisulfate and potassium sorbate). Grapefruit 2.25 lb White grape concentrate 1.5 pints Sugar 2.25 lb Water 1 gallon Campden Tablet 1 Wine yeast Yeast nutrient Squeeze... Beer Making Tips - The Affordable to Great Beer. VARIETIES Pear trees make a handsome addition to the Makes One Gallon Ingredients 4 pounds pears 6 pints 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 (good for up to 5 gallons) Instructions Use ripe to firm-ripe pears. Once the vigorous fermentation has subsided, rack to the secondary fermentation vessel, a one gallon carboy or jug, gently press the fruit to extract remaining wine, and fit the airlock with bung in the opening. Also, since I have an allergy to cane sugar, I use corn fructose for the added sugar. The recipe I am sharing below makes 6 gallons of wine. Traditional Pear Wine Recipe. Continue to monitor the yeast activity (bubbling, foaming, etc.) Let mixture stand in cup for 15 minutes. When ferment is complete (S. G. has reached 1.000 -- about 3 weeks) siphon … This was all done on the 25th August 2008. The photos are gorgeous and the author takes the mystery out of successful wine … Stir contents of yeast packet into warm water and be sure to break up any clumps. 2 1/2 tsp Acid Blend At this stage, you may also consider clarifying agents (SuperKleer, Gelatin, etc.) stirring spoon, etc.) I think Pear wine is one of my all time favourite wines. They are also considered ideal for manufacturing wine, making it one of the popular beverages all over the world. Well, I started making wine in around 1995, and I still have notes from those days which tells me that the first country wine I attempted was pear wine. Pears are plentiful this time of the year. The must is then strained to remove the pairs. Properly pruned and cared for they take heavy soil better than Not only does it taste fine, it holds a special place for me as it has twice been the first wine that I made. Monitoring: Check S.G.: if 0.990-0.996 the wine will be dry, if 1.000 it will be medium- sweet, if greater than 1.000 it will be a sweet wine. Here is the original recipe for my Peach Wine. Ingredients Age all wines one year or more. Stir well. Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water. Stir in all other ingredients EXCEPT yeast. Dilute the contents with some wine from your carboy. top, and place in primary fermenter. You will need a sterile milk jug, a large latex balloon and a rubber band to complete the project. Pear Wine (Makes 5 Gallons) Ingredients 20 lbs. bag. Cut into smaller pieces. Wine exposure to oxygen can oxidize the wine and cause spoilage. Do what I do, accept them and then begin to make them into wine. Remember temperature controls the rate of fermentation, cool temperature will extend days required for fermenting your wine or stop the process prematurely leading to problem wine. Adding tannin early in the process improves the texture and flavour, and will help preserve the wine. siphon off sediment into clean secondary. Allow the wine to age for one year in the bottle, your patience will be rewarded. Acid Blend ½ tsp. Although yeast activity will decrease as the fermentation process proceeds, the process will continue on in this phase. Using the nylon straining bag mash and strain juice into primary fermenter. Next, measure and record the Specific Gravity and temperature to establish a fermentation starting point. Email wine@thewinepages.org.ukAdvertise on this site,