SIMPLE & DELICIOUS PEAR WINE RECIPE
Country wines tend to be really simple to make and this Pear wine recipe is no different. With all country wines, of course, the most important part of creating a delicious wine is pushing the flavour of the fruit to the forefront. The good thing about pears is they’re full of juice, sugars and a manchons de poulet recettes.
Provided by: Neil
THE BEST PEAR MOONSHINE RECIPE (EASY RECIPE) – PODUNK LIVING
An easy recipe to use up ripe pears, turning them into shelf-stable cocktails!
Provided by: Podunk Living
Prep time: 13 minutes
|5 lbs Ripe pears (about 10 pears)|
|2⅔ lbs Honey (about 3.5 cups)|
|3 cups Raisins|
|1 gallon Water|
- Dilute honey in 1/2 gallon of hot water (not boiling), set aside to cool.
- Add ripe, unpeeled pears and raisins to the fermenting container. If using sugar instead of honey, alternate layers of pears, raisins, and sugar.
- Add cool diluted honey to the fermenting container. (Skip this step if using sugar.)
- Add the remaining ½ gallon of water (if using sugar add 1 gallon), leaving at least ¾" headspace for bubbling.
- Add water to the airlock, and seal it into the lid. (If using mason jars, you can secure the lids with rings fingertight. This allows air to escape but doesn't allow air to enter the container.)
- Store in a cool dark place. Bubbles should start forming in the airlock within 24 hours.
- After bubbling stops (about 4-6 weeks), siphon liquid to flip-top containers. Avoid siphoning any debris or particles. If after a couple of days, the mead doesn't clear, you can re-siphon into another bottle to clear it up. Age the moonshine for at least another 2 months.
- After the pear mead has aged at least 2 months, enjoy!
- Please rate and comment at bottom of the page, thank you!
Pear wine is a sweet, refreshing homemade wine that's perfect for sipping by the fireside on cool autumn evenings.
Provided by: Ashley Adamant
|5 lbs pears, seeded and finely chopped|
|3 quarts of water (12 cups)|
|4 cups white sugar (2 lbs)|
|1 cup brown sugar (1/2 lb)|
|Juice of 2 lemons (1/2 cup)|
|1/4 tsp tannin powder|
|1 tsp yeast nutrient|
|1 tsp pectic enzyme|
|1 packet of wine yeast *see notes|
- Start by sanitizing all equipment.
- Bring 12 cups of water to a gentle simmer on the stove and dissolve the sugar and brown sugar in the hot water, stirring until it’s completely dissolved. Allow the mixture to cool to room temperature.
- Chop and seed the pears, leaving the skins on. Place them in your wide mouth fermentation vessel, either a single 2 gallon bucket or divided evenly across two one gallon wide mouth fermentation jars.
- Add the remaining ingredients (except yeast), including sugar water, lemon juice, yeast nutrient and tannin powder. Stir to incorporate.
- Dissolve the yeast packet in a small amount of room temperature water. Allow the yeast to rehydrate for 5 to 10 minutes, then add them into the pear/sugar/water mixture. Be sure to leave 2-3 inches of headspace to allow the mixture to bubble.
- Cover the mixture with a towel to keep out flies/debris, or seal with a water lock if you’re using wide-mouth fermenters that can accommodate that. Be sure to leave plenty of headspace at this stage, the pears can bubble up into the waterlock and make a big mess.
- Allow the mixture to ferment in “primary fermentation” with the fruit in the mixture for 7 to 10 days.
- Once fermentation starts to slow, use a sciphon to transfer just the liquid portion to a narrow neck fermenter for secondary. Leave the yeast sediment and fruit pulp behind.
- Allow the mixture to ferment in secondary for at least 4 weeks, but up to 4 to 6 months.
- Once fermentation is complete, taste the wine to test for sweetness (it’ll taste rough at this point, but you’re evaluating residual sugar). If you want a sweeter wine, make a simple syrup by dissolving a small amount of sugar in water. Add the simple syrup and allow the mixture to ferment for another 1 to 2 weeks before bottling.
- To bottle, siphon the wine into wine bottles and seal with corks.
- Allow the pear wine to bottle age for at least 2 weeks before drinking, but preferably 2 months or longer. The longer you wait, the better the wine will taste. Fruit wines taste a bit “rough” when young, but they’ll mellow with time.