<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:
- Wash pears, drain and remove stems, and cut in half
and core. Cut into smaller pieces.
- 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.
- Add water and all remaining ingredients, except yeast.
Stir well.
- Cover primary fermenter.
- Wait 24 hours, then add yeast and re-cover primary fermenter.
- Stir daily, check S.G. and press pulp lightly to aid
extraction.
- When S.G. reaches 1.040 (usually 3-5 days), strain juice
from bag. Then syphon juice into glass container and attach
airlock.
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.