Here is a recipe that makes 1 gallon.Ingredients:
Pears 4/5 lbs.
Sugar 2 lbs.
Potassium Sorbate
Citric Acid
Water 1 gallon
Pectic Enzyme
Wine yeast
Yeast nutrient
Directions:
Chop up the pears and place into a large fermenting bin. Add the sugar and citric acid to the bin and then boil the water and pour in. Stir until the sugar has completely dissolved then leave to cool. Once cool, add the pectic enzyme, stir and leave for 24 hours. Add the yeast and nutrient and then place in a warm place. Stir daily for 5 days then rack off into a carboy and fit a bung and airlock. Rack off for the first time after 3 months. Prior to bottling, add the potassium sorbate to stabilize and prevent additional fermentation. Winemaking is not quick or easy ... but worth the effort and wait!~ Chef ~
