The taste of wine mostly depends on the fruit you use. While only high-quality fruits, like a pear with fresh skin, and not crushed, are chosen for winemaking, it is still possible to create chewy wine from scabrous fruit, and pears are not the exception. To take advantage of the ugly-looking pears, the following article will help you know how to make pear wine at home.
How To Make Pear Wine At Home?
Before going into the winemaking process, let’s prepare these ingredients for a delicious glass of pear wine.
- 3/4 gallons of pears
- 2 lbs of sugar
- 1 1/4 gallon of boiling water
- 1 pack or 1 teaspoon of bread yeast
Find The Right Container
To produce the best wine ever, you need to first prepare a suitable container. You can pick a two-gallon container with a tight lid integrated with an airlock hole. If you don’t find any airlock bucket, use a glass or plastic jar instead.
Make sure your bucket or glass jar is clean and dry. In case your bucket does not have an airlock but only a normal lid, put a layer of wax paper inside the lid of the bucket and twist the lid only a half turn. This prevents the container from forming pressure and other objects from falling in.
A Detailed Instruction
Cut the pears into pieces or slices, and make sure to remove any crushed or browned parts. If your container is large, you can cut the pears into large pieces, but if it is medium-sized with a small mouth, chop the pears small enough to easily put them inside the bucket.
Next, put all the pears you have cut into a clean container or jar, and spread a layer of sugar on top (you may not need sugar, but the finished wine will have a very low alcohol taste).
Add about 12 or just 2 raisins to stimulate fermentation, but this step is not really necessary, so I recommend you skip it.
Next, fill the container with boiling water, make sure to leave a small space for the foam to simmer during fermentation. Boiling water kills bacteria in the pears, the bucket and water as well.
Stir this mixture well to dissolve sugar. If your container is small enough to be easily handled, cover it, put a towel on the outside and shake it well to dissolve the sugar faster. Be careful to loosen the cap right after shaking to avoid exploding.
Remember that the bucket you use to make wine should be thick and can be used with boiling water to avoid deformation, or toxic substances when exposed to high temperatures. After filling the container with boiling water, cover the container/jar and leave it overnight.
When the water cools down, it’s time to add yeast. Find bread yeast at the baker’s stalls in supermarkets. Depending on how much wine you plan to make, buy the right amount of yeast. If the amount of pear wine you make is not much, 1 pack of yeast is enough.
In case you want a stronger and more attractive wine taste, I recommend buying wine yeast, but using bread yeast is basically a good choice.
After adding yeast, stir the mixture well with a clean spoon/chopsticks or gently shake the jar, then cover and/or lock the air to let the gas escape but still retain beneficial microorganisms for the fermentation process.
If you see foam emerging on the same day after fermentation, this means your wine is starting to ferment.
Note, always place the container/jar at room temperature or in a slightly warm place and brew it for several weeks.
After about 3 to 6 weeks of brewing, use a small tube aquarium machine (available at aquarium stores) to separate the wine from the solids.
Alternatively, you can also filter the wine with a bucket cloth, but too much movement can cause the air to mix with the wine, damaging the wine taste.
If you find the wine has a strong vinegar scent, that means your wine has failed and you must discard it.
After filtering the wine into a bottle, you can drink it immediately or let it sit for a year or more to assuage the flavor.
Now you’ve known how to make pear wine at home after reading this article, right? This weekend, let’s apply the wine making steps that I’ve just instructed to treat your family with chewy, nutritious and safe pear wine glasses.