Pear Wine

Dip a toe into the world of wine making with this lovely recipe for a light white pear wine from Paul Bloxham
By Paul Bloxham
Pear Wine
  • Rating:
  • 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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