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Homemade Pear Wine

A smooth, floral homemade pear wine with subtle sweetness that ferments naturally in about three to four months using simple ingredients.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 30 glasses
Course: Drinks and Beverages
Cuisine: American, European homemade
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 pounds fresh pears washed and chopped roughly
  • 2.5 pounds granulated sugar
  • 1 packet wine yeast Champagne yeast or Lalvin EC-1118
  • 1 gallon filtered or boiled water cooled
  • 1 teaspoon yeast nutrient optional
  • 1/2 teaspoon acid blend optional

Equipment

  • One-gallon glass carboy or demijohn
  • Airlock and rubber stopper
  • Sanitizing solution (no-rinse type)
  • Large stainless steel pot (at least 2 gallons)
  • Long-handled spoon
  • Hydrometer (optional)
  • Siphon tubing and racking cane
  • Funnel
  • Cheesecloth or straining bag
  • Glass bottles, corks or caps and corking equipment

Method
 

  1. Sanitize all equipment by soaking in no-rinse sanitizing solution for at least 1 minute, then air dry.
  2. Wash and chop pears into rough chunks, about 10 minutes of prep.
  3. Bring 1 gallon of water to a boil, then remove from heat and cool to 70 to 75°F, about 30 minutes.
  4. Combine cooled water, chopped pears, and sugar in the pot, stirring until the sugar is mostly dissolved.
  5. Stir in yeast nutrient and acid blend if using, then sprinkle wine yeast on top and let hydrate for 1 minute before gently stirring in.
  6. Transfer the mixture to the sanitized carboy using a funnel, install the airlock, and ferment at 65 to 70°F for 10 to 14 days.
  7. When primary fermentation slows, siphon the wine off the pear solids into a clean secondary carboy, install the airlock, and ferment at 65 to 70°F for 6 to 8 weeks.
  8. After secondary fermentation is complete and bubbling has nearly stopped, siphon the clear wine into sanitized bottles, leaving 1 inch of headspace, then cork or cap.
  9. Store bottles in a cool, dark place and age for at least 2 weeks before serving.

Notes

Store bottles in a cool, dark place and age for at least 2 weeks before serving.