Apple Pear Wine
Ingredients
Makes 5 US Gallon's- 30 - 40 lbs. pears and apples, used Bartlett and Jonathan's
- 9.55 lbs sugar (starting SG 1085)
- 1 1/4 tsp yeast nutrient
- 32.5 grams of a 50/50 blend of tartic/citric acid (acid to .7)
- 15-20 drops liquid pectic enzyme
- 5 campden tables
- enough water to make 5 gallons after juicing
- Yeast, (used Lav 1116)
Core, chop, press the apples and pears and put into a nylon bag. (You may use a food processor/juicer if you do not have a fruit press). Add all ingredients except for the yeast, (start a yeast culture) let sit 24 hrs. Add the yeast after the 24 hour period.
Let ferment to 1020 sg and rack adding your campden tablets at this time. Let ferment until all fermentation has stopped and rack. Let sit 30 days or until cleared and rack again. Rack as req'd after that to clear, let age 1 year, bottle and drink.
