Pears make a good wine-Some recipes say use "Sleepy" pears. I tried this and it makes terrible wine! The pears should be ripe but never too ripe or the wine tastes like overipe pears!
I'm not sure what sleepy pears are, I took it to mean really ripe ones and as I said they are not very good! Perhaps it was a misprint-can anyone suggest what it should have been?
To Make a gallon 4.5litres
2 Kg Pears
250 ml grape concentrate
tannin-or use a cup of cold tea
1tsp acid blend or citric acid(you could use the juice of lemon)
Yeast- Gervin No3 is good
Ok, pick the pears-don't use any over ripe bruised or bad ones!
Chop up the pears, put into a clean bucket and pour 4 pints boiling water over them.
Leave overnight, add the sugar the yeast, pectolase acid and nutrient.
Leave three days and stir well every day. It should be bubbling like a boiling volcanoe!
Strain off into a clean demi john, don't squueze the pears too much but make sure you get plenty of juice out.
Top up to the shoulders with cold water. Leave to ferment outThis may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.