Pear wine: 11 simple step-by-step recipes for cooking at home

Pear wine has a wonderful sweet aroma associated with ripe and juicy pear fruits. Making an alcoholic drink at home is simple, you just need to properly prepare the products. The ingredient composition is small, the preparation technology is standard, as for other homemade fruit wines. Additional ingredients can be used to enhance the taste.

The specifics of making wine from pears

The only difficulty in the cooking process is the problematic extraction of juice from pear pulp. Before starting the process, it is necessary to prepare a bottle or other container in which fermentation will take place.It is advisable to take not plastic, but glassware, pour boiling water or hot steam over it, dry it.

The norm of acidity of wine must is 8-15 g/l. Pear fruits do not contain this amount of acid. And after adding a sweetener, the acidity of the pear must becomes almost zero. The result is an insipid, perishable wine.

To normalize acidity, you have to include lemon juice in pear must. To determine the concentration of acid, a pH meter is usually used, but not all housewives have one.

In the absence of a device, you have to acidify, focusing on taste: the sweeter the pear variety, the more acid is required.

Selection and preparation of raw materials

You can take sweet garden pears for cooking, but experienced housewives advise taking wild fruits.The pulp of wild fruits contains a sufficient amount of tannins and acids to make high-quality wine. However, wine made from wild pears tastes insipid, since the flesh of wild fruits is not fragrant. Therefore, the best option is a combination of wild and garden pears.

The composition includes raisins or grapes. These ingredients are needed in case there is not enough yeast on the surface of the pear fruit to start the fermentation process.

Prepared pears are not washed, but wiped with a dry, clean cloth. The fruits are cut into two parts. Cut out the middle with bones. The pulp is carefully examined, areas with traces of rot and mold are discarded.

How to make pear wine at home

Making pear wine with your own hands is not difficult. Based on the classic recipe, many original cooking options have been created. The production scheme is always the same, the recipes differ only in the ingredient composition.

Easy recipe

For a classic wine recipe take:

• 10 kg fruit;
• 5 kg of granulated sugar;
• 15 liters of water;
• 100g raisins (no need to wash) or crushed grapes;
• 30 to 100 g citric acid (the exact amount depends on the sweetness of the pear variety).

Step-by-step recipe for making wine:

1. Pear pulp is crushed in any way to a puree state.
2. In a wide bowl, pour the pear mass with water, pour 3 kg of granulated sugar. Add citric acid, raisins or grapes. Stir until the sugar grains are dissolved. The neck of the dishes is covered with gauze so that foreign particles do not get inside.
3. The must is placed for 2-3 days in a shaded place with a temperature of 18 to 25 °C. Every 12 hours, the liquid is stirred with a wooden spoon to evenly distribute the pear mass.After about a day after preparation, the wort will begin to foam and hiss - this is a sign of the beginning of fermentation.
4. The infused wort is filtered through gauze or a fine mesh sieve. The resulting liquid will be clear or slightly cloudy, both are normal.
5. The liquid is poured into a fermentation tank. Approximately 25% empty volume is left for foam formation and gas release. Install a water seal (at home they usually take a medical glove, pierce a hole in one of the fingers).
6. The future wine is placed for 25-55 days in a shaded place with a temperature of 20-25 °C.
7. After 5 days, remove the glove, pour 0.5 liters of liquid into another bowl, pour 1 kg of sugar, stir. The resulting syrup is poured into the wort, the water seal is installed again.
8. After another 5 days, the remaining amount of sugar is added using the same method.
9. A deflated glove, lack of bubbling in the water seal, sediment at the bottom are signs of completion of fermentation. Young wine using a tube is poured into another container so that the sediment remains at the bottom.
10. If desired, sweeten the wine, add vodka (up to 15% of the volume) to make the drink stronger. The container is hermetically sealed.
11. The wine is left for 4-6 months in a shady place at a temperature of 5-15 °C to mature. The precipitate that appears every 15-20 days is filtered off. If the wine has been additionally sweetened, then it is advisable to put a water seal for the first 10 days.

Apple variant

Sweet wine with a thick aroma is easy to make by combining pears and apples. Prepare for 5 liters of water:

• 5 kg pear pulp;
• 2.5 liters of squeezed apple juice;
• a glass of wine sourdough;
• 1.5 kg sweetener;
• 10g acid.

Pear mass is mixed with apple juice, then cooked according to the classic recipe. Less sugar is needed, because apples give sweetness.

With plums

When pears and plums are combined, a wine with a rich, tart aroma is obtained.

Ingredients for 4 liters of water:

• 4 kg pears;
• as many plums;
• 3 kg of sugar.

Before cooking, the plums are pitted, combined with pear pulp into a homogeneous mass.

Sugar free

Pear wine requires a sweetener. Otherwise, fermentation will be weak or not start at all. But natural honey can be used instead of sugar.

From pear juice

If there are no fruits, then good wine is obtained from purchased pear juice. But the composition in the drink should be natural, without dyes and preservatives.

To prepare for 5 liters of water you need:

• 7L juice;
• 150g raisins;
• half a kilo of sweetener.

From pear cake

Delayed pomace is not thrown away, it is also made into wine.

Prepare for 10 liters of water:

• 8 kg pear cake;
• 4 kg sweetener;
• 100 g of grapes.

With lemon and yeast

Instead of acid, you can use freshly squeezed lemon juice as an acidifier.

Composition for 5 liters of water:

• 5 kg fruit pulp;
• 50g yeast supplement;
• half a liter of lemon juice;
• 3 kg of sugar.

The fruits are washed before cooking because yeast is used.

With honey and yeast

For such a sweet version of wine, prepare for 5 liters of water:

• 5 kg sugary fruits;
• 3 kg natural honey;
• 5g yeast;
• 20g acid.

From unripe pears

From green pears, the pulp of which is saturated with acids, it turns out really high-quality and pleasant-tasting wine. Since unripe fruits are unsweetened, for the normal course of fermentation, it is necessary to add a sweetener in a higher concentration to the wort.

Unripe fruits juice better than ripe and fleshy fruits, so the wine is obtained with a deep taste and rich aroma.

Prepare for 8 liters of water:

• 5 kg fruit pulp;
• 100g dried grapes;
• 3 kg of sweetener.

From dried pears

To make pear wine, compote is first prepared from dried fruits. The drink is brewed concentrated to make a wine with a deep taste. Dried apricots, prunes and other dried fruits are added to compote.

Based on the prepared compote, wine is made according to the classic recipe.

From pear jam

For a liter of water you need:

• 1 kg pear dessert;
• sweetener;
• 100g raisins.

Sweeten to taste. If the jam is sugary-sweet, then granulated sugar is not used at all.

Storage rules

The strength of the resulting pear wine is about 12%. Shelf life - 3 years.

Keep wine in a cellar or refrigerator at temperatures up to +10 °C and air humidity of about 75%. Glass bottles are used to store the drink. Plastic containers can release toxins or spoil the taste of the product.

Wine should not be shaken too often, otherwise it will spoil.

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