Apple-Pear Wine

• 6 lbs ripe Asian apple-pears
• 1/2 lb chopped golden raisins
• 1-1/2 lbs finely granulated sugar
• 3-1/4 quarts water (more or less)
• 2 tsp acid blend
• 1/2 tsp pectic enzyme
• 1/4 tsp grape tannin
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• 1 packet Champagne yeast

Boil the water and dissolve the sugar. Wash, destem and core the apple-pears, being sure to remove all seeds. Chop roughly and put in nylon straining bag with chopped (or minced) raisins. Tie bag and put in primary. Mash apple-pears with 4″x4″ piece of hardwood or by other means and pour boiling water over crushed pulp. Cover primary and set aside to cool to room temperature. Add crushed Campden tablet, acid blend, tannin and yeast nutrient. Recover primary, wait 12 hours and add pectic enzyme. Recover primary, wait another 12 hours and add yeast. Cover with muslin. Stir daily, squeezing bag gently to extract flavor. After 7 days, remove bag and let drip drain one hour. Do not squeeze. Return drained juice to primary and allow to settle 24 hours. Siphon into glass secondary, top up if required, fit airlock, and set aside. Rack after two weeks, top up, and refit airlock. Rack again every two months (at least twice) until wine clears. Rack again, stabilize, wait 10 days, and add 1/8 to 1/4 pound sugar (depending on your taste) dissolved in water–2 parts sugar to one part water. Bottle and age 6-12 months before tasting. Serve chilled. [Author’s own recipe]