Dry Anjou Pear Wine (1)

• 4 lbs ripe Anjou pears
• 2 lbs finely granulated sugar
• 3-1/2 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 pears, being sure to remove all seeds. Chop roughly and put in nylon straining bag. Tie bag and put in primary. Mash pears using potato masher, blunt end of a baseball bat, or a 4X4 piece of wood (be sure to sterilze whatever is used to mash pears). Pour boiling water over crushed pears. Add crushed Campden tablet, acid blend, tannin and yeast nutrient. Wait 12 hours and add pectic enzyme. Wait another 12 hours and add yeast. Cover with muslin. Stir daily, squeezing bag 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, fit airlock, and set aside. Rack after two weeks, top up, and refit airlock. Rack again every two months (but at least twice) until wine clears. Rack again, bottle and age 6-12 months. Use for cooking and salad dressings, or stir 1/2 to 3/4 tsp honey into glass of wine for sipping. [Adapted traditional recipe]