Need pear recipes, INCLUDING a good homemade simple ingredient WINE

[dipence71]

HELLLPP
Got a huge box of pears and need recipes for canning?
Mostly need a good easy WINE recipe that uses everyday products, not a wine kit.

If there is such a recipe I know you all would have it!!!

 

[dragonlaurel]

Here's links to a couple sites that have recipes.
http://www.easy-wine.net/homemade-pear-wine-recipe.htm
http://www.eckraus.com/fruit-wine-making.html

Hope it helps. You can dehydrate some of them too if you still have spare. They can be yummy that way.

 

[freemotion]

I've never made pear wine, but I wonder how it would be with a few spices in it, like ginger, cinnamon, allspice? Just a bit....

 

[dipence71]

I've never made pear wine, but I wonder how it would be with a few spices in it, like ginger, cinnamon, allspice? Just a bit....

what r the basics? fruit sugar yeast? what kind of yeast? how long does it set what do u do to it lol. I am a serious newbie, never tried to make wine before, ever....

 

[freemotion]

Hah! You are only slightly more newbie than me! Let me find the link I used...

OK, nevermind, I'll use the above link's recipe and shift it to the method I've been using. Understand that I've only bottled one batch so far (it is actually almost all gone! 26 bottles! Four people and a few were gifted, though.) and the one was made with grape juice, not a country wine starting with whole fruit. But I have several batches going now that were started with whole fruit.

This is kinda what I'd do (close to clueless, remember, if you get gallons of pear vinegar please don't cuss me out! ) if I had a buncha ripe pears.

I'd wash and chop the pears (with peals and cores if the peals look good, trimming bruises and scabs and wormy spots, if necessary.) Weigh out 5 lbs of chopped pears and mash them a bit with a potato masher. Add them to a container larger than you need....like a two gallon container if you are making one gallon of wine, a five gallon food grade bucket if you are making 3-4 gallons. It could bubble up quite a bit so you need room. This is a wide-mouth container or food grade bucket.

Add the water and the sugar (I use whatever is on sale, I don't worry about "ultra fine.") Or you can use some of the water and dissolve the sugar in it as a simple syrup and cool it and add it that way. Chop the raisins and add them. You can use a sharp knife or a food processor.

I'd use the juice of one or two lemons instead of the acid blend.

I'd skip the pectic enzyme....it is to make the wine clearer and are you fussy? or just want to experiment? I don't care about clearness, myself. Maybe I will one day, but right now, hey, it is called "COUNTRY" wine, after all!

I skip the yeast nutrient because I don't know what it is yet.

Cover the container with plastic wrap or a plastic bag held on with a rubber band or a bunch of rubber bands tied together if it is a pail. Find a place that is 60-80 degrees and not in direct sunlight. And where you won't forget about it. Mine lives in the middle of my kitchen floor during the time in the "primary" bucket.

On day two, remove a little of the liquid and dissolve your yeast in it and add it to the bucket. Use champagne yeast. One packet of champagne yeast is the one thing you must buy. This type will not be killed by too much sugar, and unless you have a hydrometer, you can't know how much sugar is in your pears. A lot, no doubt. One packet of champagne yeast can be used in one to five gallons.

Stir it everyday (2-3 times a day if you remember) for a week or until the bubbling calms down and it goes back to it's original level in your container. It is a good idea to mark the container, but not necessary. Keep the cover off as little as possible, and make sure everything is very clean.

Strain out the solids and transfer the liquid to a gallon jug or several gallon jugs and put airlocks on them. Find a nice place 60-80 F and again, not in direct sunlight. Check the water in the airlocks periodically and keep the level up. After about three weeks, carefully siphon the wine into another jug, leaving behind the sediment that has settled on the bottom. Add a bit of water to top it up and return the airlock to the top.

Do this again in a couple or three months, and again in 2-3 more months. Bottle a few days after this final syphoning. Tap the side of the jug first to see if there are any bubbles. Leave it for a bit longer if there are. It means your yeast is still working and you don't want your bottles to 'splode!

By this time you will need bottles, a corker (a cheap $5 one will do) and some new corks. Don't reuse corks. Or you could use swingtop bottles if you have them, but if your ferment is still active, this could be risky.

 

[dipence71]

Thank you free.
I think I will just make allot of pear juice, jam, and maybe butter this go round as I can't find the right yeast.
But I will definitely keep this for next year and hopefully will be able to make pear wine or any kind lol next year.
And no I am not fussy, my only requirement for wine is that it is sweet and fruity, color or clarity don't care so much about, and I wont cuss you out lol we all have to start somewhere. LOL and if I end up with vinegar I will just use it in place of my organic apple cider vinegar for the critters lol

Thanks again.

 

[Wifezilla]

I like to make mead (honey wine) and adding fruit always makes it ferment better.

I use this basic recipe...
http://www.stormthecastle.com/mead/an-easy-delicious-mead-recipe.htm
but substitute champagne yeast for the baking yeast.

Replace some of the water with fruit juice and you are good to go.

 

[freemotion]

Meads and melomels next for me! Woohoo!