Any kind of fruit is suitable for making wine from pears. Harvested ripe pears must be processed immediately. Wild or coarse fruit must be kept warm until tender.
It is necessary
- For making wine:
- - 10 kg of pears;
- - 5 kg of granulated sugar;
- - 10 liters of water.
- To clarify 10 liters of wine:
- - 1.5 g of gelatin;
- - 2 tbsp. water.
Instructions
Step 1
Wash the pears, cut them into small pieces, remove the seeds. Place the pieces in an enamel bowl and crush them with a wooden puree pusher. Iron pushers cannot be used.
Step 2
Add 1 kg of granulated sugar to the resulting pear puree, cover with water and incubate for five days at room temperature.
Step 3
Drain the wort by straining it through cheesecloth. Squeeze out the cake. Take a small amount of strained wort, dissolve 4 kg of granulated sugar in it, add wine yeast, mix and pour into a container with wort.
Step 4
Place the wort under a water seal to ferment at room temperature. Fermentation will continue for at least 1 week. The result is a pear wine with a strength of 5 to 11 °.
Step 5
At the end of fermentation, drain the wine from the lees, bottle and place in a cool place. Increase the strength of the pear wine if necessary. To do this, add alcohol or vodka to it - for 10 liters of wine you need to take 0.5 liters of alcohol or 1 liter of vodka.
Step 6
Clarify the resulting wine, if necessary. Fill the gelatin with a glass of cold water and let it brew for a day, changing the water 2-3 times. Add a glass of warm water or wine to a container with swollen gelatin, mix well until completely dissolved and dilute with 3-4 glasses of wine.
Step 7
Stir again and pour into a container of wine. After 2 weeks, when all the dregs settle to the bottom, remove the wine from the sediment.
