> I've never had a pear tree before and never made a pear wine, so any
> info. would really help!
Lucky you. I have made Bartlett pear wine twice. Some random
thoughts... First, wait until the fruit is really ripe - perhaps just
short of overripe - to maximize sweetness and juiciness. Do not puree
the fruit, or you will have a heck of a time getting the juice to
separate. Instead, pull the stems, cut them in quarters, and remove
the seeds. Freeze the cut pears in airtight bags for a few days. Thaw
them while leaving in the bags, then put the fruit (which will be
juicy and turning soft) into nylon strainer bags or even pantyhose in
a pinch, and toss them into your primary. Add your Campden tablets at
that time, as pear juice can oxidize fairly easily. Put some pectic
enzyme in there too.
You can utilize cool water in the primary, rather than hot. Squeeze
the pulp to get the juice out. It will continue to seep out over the
next couple of days, which is when I would pull the bag (after
allowing it to drip freely to get all the juice). I wouldn't bother
with tannin, as pear skin has some. But I'm of the "retain the fruit's
personality" school - I don't try to make other fruits into grapes.
You will have to add acid to a TA of about .65%. This will allow an
off-dry to slightly sweet finish. Add more acid for a sweet wine,
possibly a tad less for totally dry.
I had no trouble getting my pear wines to clear, although they do
produce some fluffy lees. I finished the first one slightly sweet, and
it was great. The next was done dry. It is good, but I prefer just
off-dry as it brings out the fruit a bit better. Bottle it in
yellow-green Burgundy bottles (like Chard).
Quinta do Placer