Need Help Please - Fresh Fruit Pear Wine

[Texas Coach]

I was given a 5 gal. bucket full of pears. I would like to make some wine out of these. Not sure where to start.

Any suggestions would be greatly appreciated.

Thanks

 

[Waldo]

Do you have a recipe yet?

 

[Wade E]

<div align="center">Welcome Texas Coach to a great forum. Im not sure what a 5 gallon bucket will render as far as lbs. but if you end up with 4 lbs, follow this recipe to a tee. If you end with 8 lbs, dble everything except the yeast packet as this is good up to and including 6 gallon batches. Do you have a hydrometer, cause you will need to adjust the sugar a little less or more to get a decent Starting Specific Gravity. You will not want to exceed 1.085 on a pear wine and do not exclude the Pectic Enzyme especially with Pears as theres a lot of pectin in there. Acid blend is another thing we usually adjust to each batch but youll be alright leaving that be if you dont have the means of testing and adjusting. What equipment do you have and what wines have you made or is this your 1st?
Pear

Makes one gallon.


Ingredients:
<table ="table" border="0" cellpadding="1" cellspacing="1" width="100%">
<t><tr>
<td>4 lbs. Ripe to firm-ripe pears</td>
<td>6 pints Water</td>
</tr>
<tr>
<td>4 cups Sugar</td>
<td>2-1/2 tsp. Acid Blend</td>
</tr>
<tr>
<td>1/2 tsp. Pectic Enzyme</td>
<td>1 tsp. Yeast Nutrient</td>
</tr>
<tr>
<td>1 Campden Tablet, crushed</td>
<td>1 pkg. Wine Yeast</td>
</tr>
</t></table>


Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
to adjust.


Directions:

1. Wash pears, drain and remove stems, and cut in half
   and core. Cut into smaller pieces.
2. Using the nylon straining bag mash and strain juice
   into primary fermenter. As juice is extracted, immediately
   add campden to prevent spoilage and browning. Keeping
   all pulp in bag, tie top and place in primary.
3. Add water and all remaining ingredients, except yeast.
   Stir well.
4. Cover primary fermenter.
5. Wait 24 hours, then add yeast and re-cover primary fermenter.
6. Stir daily, check S.G. and press pulp lightly to aid
   extraction.
7. When S.G. reaches 1.040 (usually 3-5 days), strain juice
   from bag. Then syphon juice into glass container and attach
   airlock.
8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation
   is complete. Syphon juice off sediment into clean glass
   container. Re-attach airlock.
9. To aid in clearing, syphon again in 2 months and again,
   if necessary, before bottling.
10. Allow the wine to age.

 

[Texas Coach]

I do not have a recipe yet. Thanks for the recipe. I have all of the euipment that I need, except acid testing equipment.

Should I peel the pears?

I have made a Red Zin. from a kit, I am in the process of making a batch of Texas Wild Mustang Grape, from grapes that I picked, myself.

I am new to winemaking, so this could be a fun experince.

 

[Harry]

Hi &amp; Welcome to the forum, I made a 5 gallon batch of pear wine about 2 yrs ago and it was good. I used the hard cooking pears so i put them thru a meat grinder that i have and used the chili plate ( the one with big holes) then i put it in a mesh bag and away we went the recipe i used was Jack Kellers









Good luck

Harry

 

[Waldo]

Did you remove the seeds first Harry or just ground them up too?

 

[Texas Coach]

Do I need to peel these pears? What's the best way to remove the core?

I appreciate all of the advice so far.

Thanks again,

Coach

 

[Harry]

Yes sir i removed the seeds and stems .

 

[Harry]

Hey Coach

I quartered then and got the grankids to (turn the grinder handle) grind them for me as i cored them they were helping pawpaw make wine LOL. They had a lot of fun


Harry

 

[ms.spain]

A good way to remove seed from pears is to halve the pears, then dig out the seed core with a melon baller. I think you would leave the skins on for tannins, but not for sure.

 

[Wade E]

Skin will be fine.