Bartlett Pear Wine

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  • 6 lbs ripe pears
  • 1 12-oz can 100% White Grape frozen concentrate
  • 1-3/4 lb finely granulated sugar
  • 3 qts water
  • 1/8 tsp ascorbic acid
  • 1-1/2 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1/8 tsp grape tannin
  • 1 crushed Campden tablet
  • 1-1/4 tsp yeast nutrient
  • 1 packet Champagne yeast

Boil the water and dissolve the sugar into it thoroughly. Wash, de-stem and core the pears, being sure to remove all seeds. I quarter them length-ways and cut out the small seedy core. It is not that time consuming. Chop roughly and put in nylon straining. Tie bag and put in primary. Mash pears using a potato masher, bottom of a wine bottle, or a 4X4 piece of wood (be sure to sanitize whatever is used to mash pears). Pour boiling water over crushed pears. Cover with sanitized cloth. Wait one hour for must to cool a bit and add crushed ascorbic acid, Campden tablet, acid blend, tannin and yeast nutrient. Cover with cloth, wait 12 hours and add pectic enzyme. Again cover with cloth, wait another 12 hours and strain out enough juice to float a hydrometer. Measure specific gravity and add sugar sufficient to achieve starting gravity of 1.080 to 1.085. Pear wine is best under 12% alcohol. Return juice in hydrometer jar to primary and add activated yeast in a yeast starter. Cover with cloth once again. Stir daily, turning bag over each time. When vigorous fermentation subsides (about 5-7 days), remove bag and let drip drain 15-20 minutes. Do not squeeze or wine will be very difficult to clear. Taste the drained juice. You should taste both acid and tannin. If either appears weak, add a little more (1/2 teaspoon acid blend, 1/8 teaspoon tannin) and stir very well. Return drained juice to primary and allow to settle 24 hours. Rack into glass secondary, top up to within one inch of the bottom of the bung, attach an airlock, and set aside. Rack after three weeks, top up, and refit airlock. Rack again every two months until wine clears. Wait another 30 days and very carefully examine the bottom of the secondary with a flashlight. If you see even a very fine dusting of sediment, wait another 30 days and rack again. Repeat looking for sediment in another 30 days. The wine must go 30 days without dropping even a few dead yeast cells. When wine pasts the test for no sediment, stabilize it with 1/2 teaspoon potassium sorbate and one finely crushed and dissolved Campden tablet. Remove one cup of the wine and dissolve into it 1/4 pound (1/2 cup) of finely granulated sugar or honey. When completely dissolved, stir this into the wine, reattach the airlock, and set aside 30 days. If there are no signs of renewed fermentation, rack into bottles and age 6-12 months. [Author’s own recipe]

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