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Homemade Pear Wine Recipe

For thousands of years, pears have been one of the world's most beloved fruits. Countless artists have romanticized in still life paintings the warm colors and gentle curves of the pear. Even the Greek poet Homer referred to the pear as the "fruit of the gods" in his masterpiece The Odyssey. Today, pears are as popular as ever, frequently showing up in gourmet salads and entrees and scrumptious desserts. And, who doesn't simply enjoy taking a bite into a perfectly ripened pear?

Pears are also ideal for making wine that is complex and flavorful. The ancient Romans considered pear wine one of their favorite beverages, and the fashionable French consumed large quantities of it in the 1500's. Many recipes for pear wine can be found. However, there are two main types of pear wine. The first is a traditional wine made with pears, raisins and sugar. The other variety is actually a modification of the wine known as mead. Often called, "perry," this wine is made with pears and honey. Both recipes produce a wonderful wine that can be served alone or with an assortment of cheeses and fruits.

Traditional Pear Wine Recipe

1 gallon water
5 lbs very ripe pears
1 lb raisins
2 lbs ultra fine sugar
1 teaspoons acid blend
teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast

Boil water in large pot. Chop pears and place in primary fermentation container. Add the sugar and citric acid to the container. Pour water over fruit and stir until sugar has dissolved. Let cool until room temperature. Add the pectic enzyme and let liquid rest for 1 day. Add the yeast and yeast nutrient, cover, and place in warm, dark location. Stir daily for 1 week. Rack into secondary fermentation container. Seal with airlock. Rack into bottles in 3 months. Let rest for at least one year.

Homemade Pear Mead Recipe (Perry)

1 gallon water
5 lbs very ripe pears
6 cups honey
1 teaspoon acid blend
1 Campden tablet
teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast

Boil water in large pot. Crush pears and place in primary fermentation container. Pour water over fruit. Crush Campden tablet and add to container. Add acid blend and pectic enzyme and stir. Let rest one day. Add yeast and yeast nutrient, stir and cover. Stir once a day for one week. On the 7th day, strain and throw out pulp. Add honey and stir. Pour into secondary fermentation container and attach airlock. Rack every three months for one year. Rack into bottles at one year, and let rest for one additional year.

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