Pear juice wine recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
pears	10 kg.	42
sugar	5 kg.	374
water	15 l.
raisin	100 g.	279

Step-by-step recipe for making Pear Juice Wine with photo

So let's get down to business:

Pour warm water into a clean container and dissolve the sugar.

Add raisins to the sweet liquid, do not wash them, and add a couple of unwashed fresh grapes and a couple of berries here. The berries contain live wine yeast, thanks to which the pear must will begin to ferment.

Now wash the pears, peel the skin and cut the fruit into small slices.

Place the pear slices into a fermentation container.

Pour in the syrup here and stir everything thoroughly. Leave part of the bottle free; there must be space for foam and carbon dioxide that will appear during fermentation.

Place a water seal on the bottle.

Leave the bottle with its contents in a warm room for 14 days.

When the designated time has elapsed, pour the wine through a straw into a clean container, trying not to touch the sediment. Close the container tightly and reinstall the water seal.

Move the wine that has not yet matured into a black, cold room, let it sit for three months, and after the designated time has passed, pour the wine from pear juice into bottles, put it in the refrigerator and treat your own household to this homemade light, fragrant and savory drink!

Video recipe Pear juice wine

Homemade pear wine

Below we would like to offer you another recipe for homemade pear wine!

So, in order to prepare wine according to this recipe, you will need:

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

Add sugar to the boiled and cooled liquid and dissolve it.

Wash the pears, peel and cut into small pieces.

Transfer the pear pieces into a fermentation container, pour sweet syrup over the fruits, and then pour in more clean water to the edges of the container.

Place the bottle with its contents in a dark and warm room. Put a rubber glove on the neck and when it swells, it means fermentation is over.

Then strain the wine, pour it into bottles, seal them, and let the drink steep for two months. That's all, and after the designated time you can taste the most delicious pear wine drink!

Bon appetit!

Pear wine at home

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What could be tastier than sweet pear wine in a glass fogged up from the cold? Its smell is incomparable. It contains the sweetness of honey and the slight sourness of morning dew, the freshness of the morning and the smell of dawn. At the end of summer, when it’s time to collect the harvest, be sure to leave a few kilograms for wine. Try it once and you’ll be making it every year!

Traditional pear wine recipe

Any variety will be suitable for wine, even wild. Naturally, there will be some differences in the final product, but they are completely insignificant. If the development is followed, the taste of the wine will not be affected.

pears (selected fruits) – 10.2 kg;
sweet sand – 5.2 kg;
water (clean, preferably not tap water) – 15-16 l;
large raisins (can be replaced with fresh grapes) – 100-120 g;
citric acid – from 15 to 100 g depending on the variety.

Normally, the acidity of the wort is 5-15 g/1 l. The same indicator for the must prepared from most types of pears does not reach the appropriate amount of acid. As a result, the taste of the wine disappears, the shelf life is reduced, and the wine may become ill, which will be characterized by the appearance of mucus on its surface. That is why, during the production of pear wine, citric acid is certainly added. Because wine is prepared without yeast, raisins are needed mainly for insurance, if suddenly there is not enough yeast on the skin of the fruit to start fermentation.

Wipe very dirty fruits with a soft cloth. Cut any one in half. Cut off the core, tails, damaged areas.
Puree the slices.
Place the fruit mass, 3.2 kg of sugar, the entire portion of citric acid, raisins (also, do not wash) or mashed grapes into a previously washed and dried suitable container. Pour water, dissolve sugar, then cover the neck of the vessel with “breathable fabric (A collection of different and interacting tissues form organs) .”
Leave for 2.5-4 days in a place where sunlight does not seep through, at room temperature. If everything is done correctly, fermentation will begin in 24-28 hours. Foam will begin to form on the surface of the mass, and a specific hiss will appear.

Pear juice wine

If you can’t get the freshest pears, it’s not a failure. Juice can be used to create good wine. When choosing juice, give preference to a product with a good composition, which is expressed in the following formula - maximum naturalness, minimum preservatives.

pear juice – 7 l;
sweet sand – 500 g;
raisins – 150-170 g;
bottled water – 5 l.

Soak the raisins and wait until they ferment.
Combine all ingredients, including fermented raisins, in a fermentation bottle.
Leave under a water seal for 1-2 weeks.
Decant into another vessel, do not touch the dregs at the bottom.

Basically, the pear wine is ready. All that remains is to adjust the sweetness by adding sugar and leave for another 5-7 days to improve the taste.

Apple-pear wine

If the collection was a success, you can experiment with flavors. For example, put together an assortment. The taste of pears mixes with most fruits and berries, but apples have no competition. Try it!

pears – 5 kg;
apples (Antonovka, Simerinko, winter varieties are suitable) – 3.3 kg;
sugar – 4 kg;
raisins – 100-120 g;
untainted water – 4 l.

Clean the fruits from dirt, but do not wash them. Cut into slices, remove the core, cut off spoiled areas. Grind in a meat grinder.
Mix all ingredients in a fermentation container. Leave it for a couple of days.
Squeeze out the cake, pour the liquid into a huge bottle, and place under a water seal for 30-45 days. If after 45-50 days the fermentation does not end, drain the liquid, discard the sedimentary layer, and send it back under the water seal for another 5-7 days.

Strain the finished pear wine “assorted with apples”, do not touch the dregs on the day. Pour into bottles and store refrigerated.

Wild pear wine

Experienced winemakers advise new winemakers to make their first pear wine specifically from wild game. Firstly, there is no need to spend money on expensive varieties, and secondly, it is easier to start the fermentation process in fruit mass from sour pears than from sweet garden crops.

wild pears – 5-5.3 kg;
granulated sugar – 3 kg;
water – 10 l;
citric acid – 6-7 g;
raisins – 100 g (can be replaced with wine yeast).

A certain number of days before the start of wine production, pour water over the raisins and allow them to ferment. This is leaven.

Sort the pears, wash them, cut them in half.
Grate on a large grater, place in a suitable container, add 7 liters of water.
From the remaining 3 liters of water and sugar in the indicated volume, boil the syrup; at the end of the process, pour out the citric acid.
Pour the cooled syrup into the fruit mixture, and add the raisin starter there. Mix everything. Cover with a breathable napkin and leave for 4 days in a warm place, keeping the container out of the sun.
Strain through several layers of gauze and squeeze out the pulp.

Pour the wort into a bottle, fill no more than 2/3 full. Install a water seal. Stop fermenting for 30-40 days.
Drain off the remainder and filter. Leave to “ripen” for another 1.5-2 months. As sediment appears, decant and filter again. Afterwards, pour into bottles and seal. Can be stored for up to 2 years.

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 drink 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 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).

The usual acidity of wine must is 6-15 grams per liter. Most types of pears do not contain a suitable amount of acid, and taking into account dilution with water and sugar, the acidity of the must becomes unacceptably low, as a result of which the wine comes out tasteless, quickly deteriorates and becomes ill (mucus appears).

The easiest way to increase acidity is with citric acid or juice (the juice of 1 medium-sized lemon contains 5-7 grams of acid). Without a special device – a pH meter – you won’t be able to find the acidity of the wort at home; you’ll have to use your eye. The sweeter the pears taste, the more acid you add (within the range indicated in the recipe). Don't be afraid to overdo it a little, it won't spoil the taste.

Raisins are needed as a backup option if there is no yeast left on the surface of the pears that activates fermentation. Grapes work on the same principle.

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).