The Brewing Shed

The pear necessities of wine

how to make pear wine

Thanks to the boom in perry and flavoured ciders*, pears are this year’s ‘must brew’ fruit. We’ll save perry for another time, right now we’re using pears to make wine.

There is very little consistency in pear wine recipes, probably due to the large variety of pears grown which can each perform differently during the wine making alchemy. We think our method will suit all types of pear (which is just as well because we’re using a few different varieties and aren’t entirely sure what they all are) and there are no extra fruits or flavours involved – just the pear necessities.

Our easy pear wine recipe
Wash and roughly chop 2.25kb (5lb) of pears – pips, peel and all – and boil in up to 8 pints of water for around 25 minutes, gently crushing the pear lumps as they soften (but avoid over mashing them). Strain into a bucket over 1.25kg (2.75lb) sugar, top up with the remainder of the 8 pints of water and a campden tablet (if using) then stir to dissolve the sugar. Leave overnight.

The next day pitch in a sachet of yeast with pectolase and yeast nutrient, and leave in a warm place for a further three to five days. Strain through muslin into a demijohn, fit airlock, and wait until all fermentation has ceased before racking. Allow to stand for another two to three months before bottling. Should be drinkable within a year of the process starting.

*Flavoured cider is the fastest growing alcoholic drinks sector in the UK in 2012, despite most of it tasting foul.


  • Hi
    I’ve just found your website looking for pear wine recipes and I’m trying yours! Lots of other fab recipes too: I’ve been enjoying reading it all, and it’s made me want to get out my wine making things to try more of your recipes. Thanks!

    • Hi Rosemary
      Pleased to hear you’re enjoying the website and glad you’ve chosen our recipe for your pear wine. We’ll be keen to hear how yours turns out.
      As mentioned in the post, pears are very unpredictable. I opened a bottle of this batch for an early taste last month (10 months after making) and it still has quite a strong tannin aftertaste, so I’ll be leaving it for at least another six months to mellow before trying again. But I know other people who have enjoyed theirs a few months after bottling. I think that random factor is all part of the fun…
      Keep us posted

      • 4 demijohns gurgling away now…it’ll be months before they’re ready, but I have high hopes! I’ve also made a demijohn of russet apple wine based on this recipe, which should be nice as well.

          • I’m making the pear wine on your site. How much pectolase and how much yeast nutrient do I use?? I have pots of each so aren’t measure out. Thanks, Claire

          • There should be instructions on the packets for precise amounts. If in doubt I would go for a teaspoon of each per demijohn.

  • You say above “The next day pitch in a sachet of yeast with pectolase, yeast nutrient and a campden tablet (if using) and leave in a warm place for a further three to five days.”
    Wouldn’t the Campden tablet kill off the sachet of yeast?
    IMHO, you put a Campden tablet in to kill off stray bacteria/yeasts, 24Hrs BEFORE pitching your selected yeast!

    • Hi Colin
      You are right. Many thanks for pointing that out.
      I have amended the copy so hopefully no-one will be killing their precious yeast in future.

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