- Serves: Makes 3 litres
- Prep Time: plus 3-4 months maturing
- Effort: hard
- 4.5 litres boiling water
- 1.8 kg pears
- 2 tsp pectic enzyme
- 900 g sugar
- 2 lemons, juice only
- 1x7 g sachet dried yeast
- 3 tsp yeast nutrient
- 1 campden tablet
1. You will need a white 9 litre capacity plastic bucket with lid, wooden spoon, 2 x 4.5 litre glass demijohn, rubber bung (with hole), plastic air lock, plastic siphon tubing, sterilising powder, large plastic funnel, 2 x empty 2 litre screw top plastic bottles, 1 x empty 1 litre screw top plastic bottle.
2. Pour the boiling water over the pears, pressing well to extract the juice. Leave for 4-5 hours.
3. Add the pectic enzyme. Cover and leave for 4 days to infuse.
4. Strain the pears through muslin and pour the liquid through a large funnel, into the demijohn.
5. Add the sugar and lemon juice.
6. Add the yeast and yeast nutrient and fit the airlock. Keep in a warm room.
7. After about 7-10 days, when the wine begins to clear and the bubbles have slowed down, siphon the wine off the 'lees' (the debris in the bottom of the demijohn) into a clean demijohn.
8. After about another 3-4 days, when all fermentation has stopped (no more bubbles through the air-lock), siphon off the 'lees' into clean demijohn. Add a Campden tablet - Campden tablets are used to kill naturally occurring wild yeasts and undesirable bacteria.
9. Stopper the jar and leave in a cool place for a further 10 days. The wine should be clear.
10. Siphon the wine into clean empty plastic bottle and store in a cool place. The wine should be ready after about 3 months.
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