[cecilias9]

Our pear trees are loaded down this year, so I thought I would try some pear wine. My first question is: Do I freeze the pears, or just steam them straight from washing? How small do they need to be chopped, and do I have to make sure there are no seeds in them when I steam them (I ask that because I read somewhere that seeds cause bitterness)?

Thank you.

[Kemo]

Freeze everything regardless of if your steaming it or not. Freezing helps break down the cell walls of the fruit so that you get a bigger juice yield. Seeds generally do cause tannins and bitterness but I dont know if that is from heating the fruit with the seeds or fermenting on them. I think it is the later. When i do plums i usually just throw everything in my steamjuicer seeds and all and it comes out great.

I have never done a pear wine but maybe someone else has some good advise on how to make it. You should search multiple forums for good advise. Good luck!

[gaudet]

+1 to freezing. I have not done a pear wine myself, but have heard of the massive amount of sediment they produce. Keep us posted......

[Wade E]

Always freeze. I dont have a steamer so cant answer the seed question but would say it be ok if the seeds are not crushed. Ive made a pear wine once and didnt use enough pears for the flavor to come through enough but even them it tasted like a nice Chablis.

[corn field]

yes freeze you can leave the seeds in and the skin on them. Don't add water use streight juice. This will give you a wonderful pear flavor. I usually try to have 2 kinds of pears when possible like a bartlet and a cooking pear but it is not hard set rule.

[Gowers Choice]

Just be prepared to filter well. Pears are the worst for sediment.

[cecilias9]

Thanks everyone for the advice. I shall freeze the pears first. In doing so, I suppose they will be mushy when thawed and not need crushing, just steaming. Correct me if I am wrong...

[fivebk]

That is correct. Make sure you steam enough fruit so you can use some as an F-pack later. You will probably have to add some acid blend because pears tend to be low in acid. After steam juicing if the juice sets in the fridge for a couple of days sediment will settle to the bottom. I then pour the juice off the sediment.Don't add any water use straight juice. If you place the pears in a sulfite solution as you cut them up it will help keep them from turning brown so fast then drain them and freeze them.

BOB

[paubin]

A little lemon juice on the pears as you cut them also helps stop oxidation as well as add much needed acid to the wine.

Pete

[cecilias9]

Thanks for all your great advice!