You always need to prepare you fruit. Fruits are prepared different from
apple, raspberry, peach or pair. Find the best way to get the best juice from
your fruit. Look at chopping, crushing, freezing etc to get the juice from
Mix the fruit/juice with water to the quantity you need, bring up the specific
gravity up to 1.085-1.090 with sugar, add the chemicals you need, adjust
acid if needed, make a yeast starter, add the starter.
Rack the wine in a week, let sit 3 more weeks and rack again. Rack again in
4-6 weeks. Wine should clear. If not add a fining agent. Rack after 2 weeks.
Sweetening fruit wines is almost a given. Use a sugar syrup (2c sugar to
1c water-heat) and potassium sorbate to stabilize. If the wine is too thin,
add some glycerine to add more body. I use about 2 oz per 5 gallons, but it
depends on the wine.
Filter if you choose and bottle. Add on your label, let the wine rest a month
and give it a try.
Very basic information, but it covers most of the bases.
*Just a hardware guy in a software world.*
All above is my opinion, not the opinion of 3M Company.
It didn't turn out well; don't remember proportions (probably about a dozen
pears to the 3 gallons.) In the end it was very thin, though strangely the
pear flavour came out well.
As I recall, pears are unusually low in most nutrients and components that
make up a good wine, so you'd probably have to add everything (nutrient,
energizer, sugar, citric acid, pectic enzyme, tannins, glycerine, acids, and
whatever else that slips the mind at the moment) to bring it up to what would
be fermentable and manageable.
http://www.cam.org/~malak Winemaking discussions also welcome.
http://www.cam.org/~malak/guide for us winemakers