> Anyone got a simple pear wine recipe to share?
I've got this recipe from a book, I can't vouch for how good it is as
I haven't tried it yet. The book is 'Easy Made Wine & Country Drinks'
by Mrs Gennery-Taylor, Published by Paper Fronts - ISBN 0-7160-0717-7
5 lb. ripe pears
3 lb. granulated sugar
1 gallon cold water
General Purpose wine yeast
The pears must be very ripe; even the squashy ones will do; this is
a good way of using them as pears do go so quickly.
Wash the pears or wipe them well with a damp cloth. Do not peel or
core them, but cut them in pieces into a large saucepan or preserving
pan, and pour on a gallon of cold water. Bring them slowly to the
boil, and simmer gently for about half an hour.
Strain the liquid off through muslin into a plastic bucket, add the
3 lb. of granulated sugar then stir well to dissolve it and allow to
cool right off. Add a crushed campden table and the pectic enzyme and
leave for 24 hours in the warm; then stir in the yeast & yeast
nutrient. Use a plastic spoon for stirring. Cover the bucket keep warm
and stir daily for three days. Then strain into a fermentation
Fit an airlock and keep in the warm until fermentation has ceased.
Rack and clear before bottling. Never leave the wine to sit on the
sediment for more than four weeks as this may affect the taste. If
necessary re-rack several times.
Keep the wine nine months or more before drinking. Store in a cool
dark place if possible. If you prefer a sweeter taste add a little
non-fermenting sweetener before drinking.<<
Another idea I was given recently was tieing a bottle over the growing
pear and once ripe cut it free and top with gin, & leave for several
months before drinking.
York - UK