Pear Wine
Ingredients
- 4/5 lbs. Pears
- 2 lbs. Sugar
- Potassium Sorbate (as directed for your style)
- Citric Acid
- 1 gallon Water
- Pectic Enzyme
- Wine yeast
- Yeast nutrient
Chop up the pears and place into a large fermenting bin. Add the sugar and citric acid to the bin and then boil the water and pour in. Stir until the sugar has completely dissolved then leave to cool. Once cool, add the pectic enzyme, stir and leave for 24 hours. Add the yeast and nutrient and then place in a warm place. Stir daily for 5 days then rack off into a carboy and fit a bung and airlock. Rack off for the first time after 3 months. Prior to bottling, add the potassium sorbate to stabilize and prevent additional fermentation.
