2 common pear wine recipes

When making pear wine, experienced winemakers advise using overripe and crushed pears, which will yield more juice. You can also use pear juice together with pears.

This wine will literally not leave you phlegmantic, and it literally cannot be found on store shelves. Hurry to production!

1. Traditional recipe
2. Pear wine with honey
3. It's interesting
4. Conclusion

Traditional recipe

Ingredients:

pears – 5 kg;
water – 5 l;
sugar – 2.5 kg.

We will ferment the wine using wild yeast that lives on the surface of the fruit. It is forbidden to wash pears, otherwise the wort will not ferment.

Manufacturing development:

Clear the pears of debris, remove seeds and stems.
Cut the fruits into small pieces and grind in a blender until pureed.
Strain the puree through cheesecloth, squeezing out as much juice as possible.
Pour 1 liter of water into a saucepan, add sugar and cook the syrup over low heat.
Add the syrup to the pear juice and add the remaining water.
Mix well, pour into jars and put on a water seal (or a honey glove with a pierced finger).
Leave to ferment in a warm place for about a month. Don't forget to shake it from time to time.
Strain again and leave to ripen for another three months. Pour the finished drink into bottles.

If for some reason the wort does not ferment in the first 2 days, we recommend adding wine yeast to it. They will definitely start the process.

Recipe for pear wine with honey

Ingredients:

pears – 3 kg;
honey – 2 kg;
citric acid – 7-10 g;
pectin – 3 g;
water – 4 l;
wine yeast – 4 g.

Manufacturing development:

Sort through the berries, remove leaves and petioles, and wash well.
Mash the pears in a large bowl and pour hot water over the resulting pulp.
Add honey and citric acid to the contents.
Infuse the mixture for about 14-16 hours.
Add pectin and yeast. Leave the contents to ferment in a warm space for six to seven days.
Strain the liquid and leave to infuse for 6 months. Then strain the drink again and bottle it.

The manufacturing process takes a long time, but the taste is worth the wait.

Noteworthy facts

In Old China, the pear was considered an emblem of immortality and a sign of separation.
Currently, scientists have calculated about three thousand types and types of pears.
The largest pear in the world grew in the Land of the Rising Sun; it weighed about three kilograms.
Various carved boards are created from pear wood in Russia.
In Switzerland they create a special syrup from pears, which is called pear honey.
A close relative of the pear is the rose hip, although almost everyone suspects the apple tree.
Nutritionists recommend pears for those losing weight due to their low calorie content.

Making pear wine is quite simple. You won't need the rarest ingredients or precious equipment. The main thing is to choose a good variety of fruit and prepare the wine with love. Then the most delicious drink, which you literally won’t find in any store, will amaze all your loved ones.

Pear wine: 5 common recipes at home

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Pear wine is a beautiful, fragrant decoration for any table. And a correctly prepared drink will literally not leave your guests indifferent. In this article we will show you 5 easy recipes for making it at home.

Traditional pear wine

Any fruit is suitable for the production of must, but it is recommended to use green, unripe fruit or hard varieties. (The best wine comes from wild pears). The color and color of the drink depends on the variety of pears you choose; this does not affect the taste in any way. For the recipe we will take 5 kg. We will also need: sugar (2.5 kg), water (7.5 l), citric acid (10-50 g depending on the variety, to increase the acidity, you can also use lemon juice) and grapes, which, if not available, can be replaced with unwashed raisins (50 g ).

Pay attention! The sweeter the variety of pears you use, the more acid you will need to use.

We recommend preparing the container for production in advance: pour boiling water over the container and dry it dry. Wipe the pears clean (under no circumstances should they be washed) and cut in half. Then, carefully remove the seeds. Grind the pulp until it becomes mushy. Mix the puree with sugar, lemon, grapes or raisins and fill it all with cool water.

Stir thoroughly until the sugar is completely dissolved. We cover the neck of the container with a piece of gauze so that insects cannot reach the base of our future wine, and air can pass through the tissue in a relaxed manner (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . We transfer our pear wine to a black space (t 18-25 C) for three days, while stirring after every 10 hours, preferably with a well-washed hand. After a day (approximately), a hissing foam will appear on the surface of the wort - this means that the fermentation process has begun.

Next, we strain everything into the vessel and fill it 7/10, leaving space for the formation of foam, sugar and gas. We put on a rubber glove with a small hole made in one finger. We leave the liquid in a black place for 25-60 days for the upcoming fermentation. After 5 days, you need to decant 0.5 liters and dissolve another part of the sugar in it. We pour this syrup back and after 5 days we repeat this function again.

At the end of fermentation, we taste our freshly baked pear wine and add as much sugar as we deem necessary, based on your taste. Then, fill the container and leave it to infuse for a period of 3-6 months. From time to time (any 2 weeks, later less often) filtering the juice by pouring it into a clean container. Next, pour the finished drink into bottles. Bon appetit.

Wine drink made from apples and pears

Homemade wine from pears and apples is quite simple to prepare and yet it tastes no different from others. So, to produce this drink we will need: 2 kg of apples, 2 kg of pears, 3 cups of sugar. First, peel and divide the apples into parts. Grind them and squeeze the juice into a separate container. Cover with a piece of gauze and place in a black space for about three days, while the first two of their solutions need to be stirred, and on the last day we let the pulp settle to the bottom. Strain the wine into jars/bottles and add sugar. 1 liter of juice = 1 glass of sugar. If you want to create the strongest wine, then add 3 cups of sugar for a given amount of fruit. We put a glove or water seal on the jars and leave them to ferment. At the end of this process (the glove will settle, the water seal will stop producing bubbles), close the bottles and leave to mature for forty-five days. Your wine is ready to serve!

Homemade pear cider

And now we will look at a recipe for pear cider, or as the French call it “Poiret”. We will need water at room temperature, pears and snow-white sugar in a ratio of 60 g = 1 liter of juice. We clean the fruit with a dry cloth, cut it in half and remove the seeds and rotten parts. Squeeze the juice from the pulp using a juicer and pour it into a pre-treated container.

Next, cover with a folded piece of gauze and leave in a poorly lit place for 3 days. When the surface of the juice begins to foam and “sizzle,” add sugar and stir gently until it dissolves. We put on a water seal/glove and again send it to a black space with an approximate temperature of 18-25 degrees for 7-10 days. At the end of the fermentation process, pour the juice into a clean bottle. At this step, we have made wine from the pear and now all that remains is to saturate it with gas. And to do this, pour sugar into the bottom in a ratio of 10 grams per 1 liter of juice. It will saturate our drink with carbon dioxide.

Pour the cider into bottles, leaving 5 cm at the top, and close with lids. We place the containers in the black space for 2 weeks, checking the gas pressure every day. Our cider is ready, but we recommend cooling it before serving and tasting.

Pear wine with lemon zest

Products required for production: pear fruits, water at room temperature, sugar, wine yeast, lemon zest. (10/ 12/ 5/ 0.2/ 0.3) all ingredients are listed in kilograms. In this manufacturing method, the fruits must be washed, cut into pieces and filled with a small amount of water. Then cook the fruit until it becomes softer. Grind the pulp to a porridge, add sugar, water, lemon zest and yeast. All this is mixed and poured into a vessel. We close it with a glove with a hole made by a needle, and put the container in a black space for 12 days. Carefully pour the pear wine into vessels and place in the refrigerator.

Wild Pear Wine Recipe

Most often, large producers use wild varieties of pears in winemaking because such varieties contain much more acids, and this is the key to proper fermentation. Fundamentally! When making wine with wild game, do not pick fruits from the ground; for this recipe, they must be plucked directly from the branches. This manufacturing method is very simple and can be suitable even for newbies. We will need: game, sugar, water, wine yeast, citric acid. (5/3/10/-/0.6) - all measurements are in kilograms. First, we wash our fruits and cut them into two parts. Remove the core and grate them. Place in prepared container and fill with water.

Pour a little water into a separate container and wait until it boils, then carefully add sugar and citric acid. After waiting for the syrup to cool, pour it over our pears, add yeast for wine and mix well. Cover the container with a small piece of gauze and leave it in the dark for four days, while knocking down the foam and compacting the pulp. After 4 days, filter the wort and squeeze out the pulp. We pour the juice into a new vessel and put on a water seal (at the same time we fill it to 7/10 of the container’s size) and put it in a warm, poorly lit space. A month later, we bottle the wine again and leave it for the upcoming aging. After another couple of months, we bottle the wine and close it.

Now that we have told you how to properly prepare pear wine with the addition of additional ingredients and shared the best recipes, you can enhance the properties of the wine you make and simply amuse others with your unique drinks.

Pear wine at home

Due to the fact that the smell of ripe fruits is transferred to the finished wine, it comes out fragrant and very tasty. When the time comes to collect the harvest, I advise you to remember this recipe for homemade pear wine and repeat the production technology. The efforts spent will not be in vain, few people can drink a similar drink, and there will be a reason to amaze friends and family.

Not only sweet, juicy varieties are suitable for pear wine, but also fruits that are not consumed fresh, for example, wild pears. Only the color of the finished drink and the smell, but not the taste, depend on the variety.

The main difficulty in production is that it is difficult to obtain untainted juice from most types of pears, while at the same time it is necessary to preserve the smell of the initial raw materials. I advise you to prepare (wash with boiling water or steam, then dry) the fermentation container in advance. This could be a bottle or a jar. In the latter case, a container made of food-grade plastic or mineral water.

Ingredients:

pears – 10 kg;
sugar – 5 kg;
water – 15 l.;
raisins (fresh grapes) – 100 g;
citric acid – 20-100 g (depending on the variety).

Pear wine recipe

1. Wipe dirty fruits with a clean, dry cloth; I advise you not to wash them. Cut the pears in half. Remove the core and seeds. Carefully sort through the pulp, avoiding getting into the wort any rotten, spoiled or moldy parts that could spoil the taste of the wine.

2. Twist the pulp in a meat grinder or grind it using any other method to a puree. The smaller the better.

3. In a wide-necked container, mix pear puree, cool clean water, 3 kg of sugar, citric acid, unwashed raisins (mashed fresh grapes). Stir until sugar dissolves. Cover the neck of the container with gauze to protect it from insects.

4. Transfer the wort to a black space with a temperature of 18-25°C and leave for 2-3 days. Once every 10-12 hours, stir with a wooden stick or a clean hand, drowning the pulp - floating skin and pulp - in the juice so that no souring zones appear. After a day (usually earlier), foam will appear on the surface and a hissing sound will be heard, this means that fermentation has begun.

5. Strain the wort through a fine sieve or cheesecloth. It is excellent to squeeze out the cake; it is no longer needed for making wine. Depending on the type of fruit, after filtration, pear juice may remain cloudy, this is normal.

6. Pour the juice into a fermentation container, filling it to a maximum of 75% of the size, so that there is space for foam, carbon dioxide and new portions of sugar. Place a water seal on the vessel or an ordinary honey glove with a hole in one of the fingers (done with a needle).

Water seal designs for wine, mash and beer

7. Transfer the future pear wine to a warm (18-26°C) black space for fermentation, which lasts 25-60 days.

After 5 days, add a new portion of sugar (1 kg). To do this, remove the water seal, pour 500 ml of juice through a straw into another container, dilute sugar in it, pour the purchased syrup back into the wort and install the water seal. After another 5-6 days, repeat the function, adding the remaining sugar (1 kg) according to the described technology.

If fermentation continues longer than 50 days, so that bitterness does not arise, it is necessary to remove the wine from the sediment and again put it under a water seal to ferment under the same conditions.

8. After the end of fermentation (the glove is deflated, the water seal does not release bubbles for a number of days, sediment has formed on the day, the wort has lightened), drain the young wine from the pears through a straw into another container, without touching the sediment on the day.

Taste and add sugar for sweetness if desired. You can also fix the wine with alcohol or vodka in an amount of 2-15% of the size. The addition of strong alcohol facilitates storage, but makes the smell less pronounced and the taste harsher.

Fill storage containers to the top with wine (it is better so that there is no oxidation upon contact with oxygen) and seal hermetically.

9. Transfer the wine to a cool black (6-16°C) space and leave for 3-6 months to age (ripen). As sediment appears, at first any 15-20 days, later less frequently, filter the drink by pouring it into another container. If sugar was added at the previous step for sweetness, it is better to install a water seal for the first 7-10 days. The finished wine can be poured into bottles and tightly closed.

When stored in the refrigerator or basement, the shelf life of homemade pear wine is 3 years. Strength – 10-12% (without fixing).

Pear wine: step-by-step recipe and personalities

In the midst of the harvest, it’s time to talk about how to use fruits that for some reason are not suitable for long-term storage or processing into jams and compotes. Now we will learn how to make wine from pears, which fruits are best suited for this and what subtleties the process has. This drink is very popular, and gardeners often make homemade wine, especially if the yield has exceeded all specifications.

Selection and preparation of raw materials

When using the right raw materials, pear wine comes out very rich and fragrant. It’s great if, in addition to cultivated trees, your garden plot also contains wildflowers. It usually doesn’t go into compotes and jams, but it complements wine perfectly.

Of the cultivated fruits, the sweetest and juiciest varieties are unsurpassed. Despite the fact that the pear ultimately produces a very tasty and fragrant wine, there are a lot of difficulties with it. Firstly, unlike apples, it does not have enough acidity and sugar, which without additional measures will certainly affect the fermentation process. Secondly, it is very difficult to extract enough juice from it for wort.

To solve the first problem, just add citric acid and sugar to the wort; we’ll talk about the required proportions later, but in the standard, the acidity should be 6–15 g/l and it must be determined with a ph meter. The second problem can be solved by simply adding water; we will also talk about this in more detail later.

Pear wine : step by step recipe

So, we have selected and prepared the raw materials. In general, any pears that grew in your garden will be used for wine. The main thing is that the pulp used is clean and juicy; everything else can be adjusted as necessary.

Ingredients

We offer an approximate composition. Depending on the available volume of pears, it must be adjusted.

Pears 10 kg.
Sweet sand – 5 kg.
Pure water (preferably spring water) 15 l..
Raisins or grapes – 100 gr.
Citric acid – 20–100 g. (the sweeter the pear variety, the more acid will be needed).

You can replace citric acid with juice. One medium squeezed lemon will change 7 grams of acid. Even if you add a little more, nothing disgusting will happen.

Wort preparation

To get a tasty and high-quality wine, you need to approach the preparation of the must correctly. If all the necessary aspects are taken into account, then the final product will be a good product that you won’t be ashamed to treat to your most dear guests. Otherwise, the wort will simply turn sour or become covered with mucus, after which all that remains is to pour it out.

To prepare the wort, follow the instructions.

Grind the prepared raw materials in a meat grinder or grater. There is only one recommendation - the finer the puree, the better. If you have a grater for producing starch, then it will work perfectly.
Prepare a container for fermentation. This may be a bottle with a fairly wide mouth. It needs to be washed and dried beforehand.
In a bottle, carefully mix the purchased puree, water (be sure to be cool), 3 kilograms of sugar, citric acid in accordance with the volume and raisins or grapes. The last one must be kneaded in advance.
Stir everything until the added sugar is completely dissolved.
Cover the neck of the container with clean gauze to protect from insects and dust.

The wort is ready. Now it is important to place it in the right place for the upcoming fermentation.

Primary fermentation step

After the wort is completely ready, it needs to be placed in a dark and warm space. The temperature does not have to be below 18 and above 25 degrees, otherwise fermentation will either not begin at all, or will proceed very intensely.

Every 10 hours you need to carefully stir the settling layers until a homogeneous mass, while fundamentally drowning the floating pulp. The fermentation process will take 2-3 days.

Once active fermentation has begun, this is evidenced by foam on the surface and hissing in the bottle, you need to strain and squeeze out the cake. This is done through a fine sieve or ordinary gauze. If the pressed wort comes out cloudy, it’s okay. This is influenced by the variety of pears.

Main step of active fermentation

So, we have started the process of active fermentation and received an untainted wort without pulp and cake. The process of making wine from pears is in full swing.

The purchased wort must be placed in a fermentation container prepared in advance (washed and dried). Usually this is a bottle with the narrowest larynx, onto which it is comfortable to attach a water seal or pull on a rubber glove.

The container should be filled no more than two-thirds of its volume. This is justified by the fact that the active fermentation process involves the formation of foam, carbon dioxide, and space is needed to add an additional portion of sugar.

If you do not have a water seal and use a glove instead, then do not make a large hole, just a simple puncture with a needle, so that excess carbon dioxide has the opportunity to escape and oxygen does not enter.

For fermentation, we send the wort to the same space. Dark and warm, with a temperature of 18–26 degrees. On the 5th day, you need to add the remaining sugar to the wort and mix thoroughly. On average, the active fermentation phase lasts 1–2 months. The fact that it has ended will be indicated by the absence of bubbles in the water seal or by a fallen glove.

Wine aging

Once fermentation is over, you need to carefully remove the wine from the sediment. To do this, use a second drain container and an ordinary rubber hose. Carefully, so as not to disturb the sediment, lift the first bottle up, place it in the hose and drain the liquid into the lower container without touching the sediment.

The storage container is filled to capacity with wine and hermetically sealed. Then the drink is transferred to a dark, cold space for ripening. The ambient temperature must be 6–16 degrees. A cellar for storing workpieces would be an ideal place. The wine must remain there for 3 to six months. If the fermentation process is not completely completed, you can leave the water seal for the first week.

The ripening process provokes the formation of sediment, which must be removed. This is done in the manner described above, at first any 20 days, later less often. After three months, the wine must be bottled, tightly closed and left for another three months. In general, it is ready to drink, but additional aging will add richness and tartness.

According to this recipe, we will get wine from pears with a strength of about 10 degrees. It can be stored for 3 years. Fans of the strongest drinks can add alcohol to the drink, this will also increase the shelf life.