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.