Amazing Homemade Pear Wine
Learn how to make a light and refreshing pear wine that is fruity, aromatic, and delicious!
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Servings: 20 Servings
Calories: 213kcal
Equipment
Ingredients
- 4 lbs pears
- 1 gallon water
- 2 cups granulated sugar
- 2 cups brown sugar
- 1 vanilla bean
- 2½ teaspoon acid blend
- ½ teaspoon pectic enzyme
- 1 teaspoon yeast nutrient
- 1 packet premiere blanc yeast
Instructions
- Before you begin, sanitize all of your equipment, your work area, and your hands. Find out how here.
- Wash pears, then chop into cubes. Discard the cores or use them to make vinegar. Add chopped pears to the primary fermentor bucket or the must bag inside the bucket, then tie the bag.
- Add 1 gallon of water to a stockpot along with granulated sugar and brown sugar. Stir to dissolve sugar. Simmer until hot, but not boiling, then carefully pour into fermenting bucket.
- Slit vanilla bean down the middle and add to the bucket. Once syrup is cool, add acid blend, pectic enzyme, and yeast nutrient. Take SG reading using a hydrometer (mine was 1.072).
- Activate yeast into ½ cup warm water and once frothy, stir into the wine must. Cover with a dishcloth or napkin and secure into place with a rubber band.
- Stir daily and take SG reading after day 3. When SG reading reaches 1.030 (day 4—7), remove the mesh bag from the fermentor bucket and squeeze pear juice back into the bucket. Rack pear juice into a one-gallon container or carboy. Leave room for expansion.
- Fill airlock halfway with sanitizer solution or water and fit into the bung or screw cap. Store the carboy away from heat and direct sunlight at 70°F - 85°F.
- After a month, the specific gravity should be around 1.000. It's time to transfer the wine into a clean carboy and leave the sediment behind. Clear anywhere from one to three months. Rerack as needed.
- Once the wine is done clearing, taste it to see if it needs sweetening. If you prefer sweet wine, add ¼ to ⅓ cup of simple syrup or pear juice and ½ teaspoon wine stabilizer to discourage fermentation.
- Take a final SG reading with your hydrometer and use an ABV (Alcohol By Volume) Calculator to figure out the alcohol percentage. Write the percentage down in a notebook or wine journal.
- Bottle pear wine and age it for at least 6 months to a year, then enjoy!
Notes
- The longer you let the wine clear, the better the results will be!
- Don't toss out the lees (dead yeast that collects on the bottom of the carboy and fermenting bucket). Add it to your compost bin instead!
- If you don't have enough wine to fill all 5 bottles, flip-top bottles can be used for the rest.
Nutrition
Serving: 1Serving | Calories: 213kcal | Carbohydrates: 55g | Protein: 0.4g | Sodium: 17mg | Fiber: 3g | Sugar: 50g
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