Pear Wine

Recipe file created August 14, 2000.
Use soft, ripe pears for this recipe. If you have firm, barely ripe fruit, try using the Apple Wine recipe.


The best wines are made from scratch.
  • 12 cups pears, chopped
  • 1 pound raisins
  • 6 cups granulated sugar
  • 1 1/2 teaspoons acid blend
  • 1 campden tablet
  • 1/2 teaspoon pectic enzyme
  • 1 teaspoon nutrients
  • water
  • 1 package wine yeast

Crush pears. Place in primary fermentor. Add enough water to cover fruit. Crush and stir in campden tablet. Add pectic enzyme and acid blend. Stir well. Let sit overnight.

The next day, add nutrients and yeast. Leave for 5 days, stirring daily.

On the 5th day, strain and discard pulp. Add sugar. Make up to one gallon with water. Specific Gravity should be between 1.090 and 1.100. Put into secondary fermentor and attach airlock. Three weeks after fermentation has stopped, siphon off the lees.

For a dry wine, Rack every three months for a year.

For a sweet wine, add 1/2 cup sugar dissolved in 1 cup wine at each racking until fermentation does not start again when sugar is added.

When wine is 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.


Use 7 cups brown sugar (or demerara sugar) or 6 cups honey in place of the granulated sugar.

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