Pear wine is a light, very pleasant drink that ladies are delighted with. You can cook it not only from fresh fruits, but also from fermented compote and jam. quality raw materials, good recipe- and fragrant homemade drink will surely succeed.
How to make wine from pears?
Pear wine is no more difficult to prepare than other wines. Each recipe has its own characteristics, but there are also general rules, following which the drink will come out tasty and fragrant.
- It is better to use unwashed pears for wine - the surface of the fruit contains natural yeast, which contributes to the fermentation process.
- If the pears were heavily soiled and therefore had to be washed, it is better to add wine yeast to be sure.
- Pears used for wine must be whole and undamaged.
- A water seal is installed on the neck of the fermentation tank or a medical glove is put on, having previously pierced it in one of the fingers.
Wine made from sweet pears is moderately sweet and very fragrant. For its preparation, it is better to use unfiltered water, but it must be of good quality. The optimum temperature for fermentation ranges from 19 to 24 degrees. At a lower temperature, the wort will not ferment.
Ingredients:
- pears - 10 kg;
- water - 10 liters;
- sugar - 5 kg.
Cooking
- Sliced pears are placed in a bottle and poured with a syrup of water and sugar.
- A rubber glove is put on the neck of the bottle and cleaned in heat.
- When the glove falls off, the pear wine is bottled - the drink is ready.
To make wine from pear juice, you need juicy and ripe fruits. The best way to squeeze juice out of them is with a juicer. During fermentation, the wort is stirred every day with a wooden spatula. Stop the stirring process when the pulp settles to the bottom. Store the finished drink in a cool place.
Ingredients:
- pears - 4 kg;
- sugar - 3 cups.
Cooking
- Juice is squeezed out of pears and poured into a fermentation container.
- Cover the bottle with gauze and put it in heat for 3 days.
- Filter the juice into a new container, add sugar, close the bottle with a water seal and leave until the end of fermentation.
- After that, the drink is left to ripen for 45 days, and then bottled.
Pear wine at home will be especially appetizing if you add vanilla sugar to it along with granulated sugar. To be sure that the fermentation process will definitely go on, they add to the wort. You can filter the finished drink through a layer of cotton wool or gauze folded several times.
Ingredients:
- pears - 12 kg;
- sugar - 5 kg;
- vanilla sugar - 20 g;
- wine yeast - 50 g;
- water - 11 liters.
Cooking
- Pears are cut into slices and kneaded to a pulp.
- 1 kg of sugar is added to the puree, water is poured in and room temperature leave for 5 days.
- The finished wort is filtered.
- The remaining sugar and vanilla sugar are dissolved in 500 ml of wort, yeast is added, mixed and poured into a container with the rest of the wort.
- The container is sealed with a lid with a water seal and left at room temperature.
- When fermentation is complete, homemade pear wine is drained from the sediment, filtered and bottled.
For reliability and better fermentation, raisins are added to apple-pear wine. You don't need to wash it first. The components used in the fermentation tank should not occupy more than 2/3 of the volume in it, so that there is free space for carbon dioxide and foam, which necessarily appear in the process of making wine.
Ingredients:
- water - 15 liters;
- raisins - 100 g;
- sugar - 5 kg;
- pears - 5 kg;
- apples - 5 kg.
Cooking
- Sugar is dissolved in warm water, raisins are added.
- Fruit is cut into slices and sent to a fermentation tank.
- There is also poured sugar syrup.
- A water seal is installed on the neck and the container is removed in a warm place for 2-3 weeks.
- Pour the drink into another container, remove the pears in a cool place and leave for 3 months.
Wine from green pears turns out to be lighter and more transparent compared to the drink that was prepared from overripe fruits. The wine will be ready when the fermentation process is completed and the rubber glove falls off. The drink prepared according to this recipe is not too sweet and strong. The wine is more like semi-sweet.
Ingredients:
- pears - 2 kg;
- sugar - 1 kg;
- water - 2 liters;
- lemon juice- 150 ml;
- yeast - 20 g.
Cooking
- Pears are peeled, cut into slices and put under pressure for 4 days.
- On the fifth day, the resulting juice is decanted and poured into a fermentation container.
- Yeast, lemon juice, water and sugar are added there.
- Everything is well mixed.
- A rubber glove is put on the neck of the jar and kept until the end of the fermentation process.
- After that, the finished wine from unripe pears filtered and bottled.
Wild pear wine is considered especially rich and transparent, although not as fragrant as that made from varietal fruits. To prepare wine according to this recipe, you will need a 40-liter bottle or 2 containers of 20 liters each. In the second case, all components are divided strictly in half, it is unacceptable to distribute the components “by eye”.
Ingredients:
- wild pears - 8.5 kg;
- water - 15 liters;
- sugar - 3 kg;
- citric acid - 5 g;
- wine sourdough - 500 ml.
Cooking
- Pears are cut into pieces and pureed.
- Place the mass in a fermentation tank, pour in 12 liters of water.
- From the remaining water and 3 kg of granulated sugar, syrup is boiled, after boiling, add to it citric acid.
- The syrup is cooled to 36-37 degrees and poured into a fermentation tank.
- Pour in the starter, cover the neck with gauze and put the bottle in a warm place.
- Install a water seal.
- When fermentation is complete, the water seal is removed and the neck is closed with a cork.
- When the pulp settles to the bottom, and the wine becomes transparent, it is drained from the sediment.
- The drink is filtered, bottled and put away for storage.
Wine made from fermented pear compote
Pear wine at home can be prepared not only from fresh fruits, but also from compote. At the same time, a fermented drink is quite suitable, which you can’t just drink like that. It is only important that there is no mold in the compote. The wine will be more delicious if, after the end of fermentation, let it brew for at least a month.
Ingredients:
- compote - 3 liters;
- sugar - 2 cups;
- raisins - 100 g.
Cooking
- A jar of fermented compote is poured into a container, raisins are poured and the mass is heated to 30 degrees.
- Add sugar and stir.
- Braga is placed in a glass vessel, a water seal is installed and left warm for 4 weeks.
- After the end of fermentation, the wine is poured into another vessel.
Pear wine, the recipe of which comes without the use of sugar, is prepared with the addition of honey. The finished drink has a pleasant, slightly sweet taste. Honey for wine is recommended to use fresh May. The candied product is not used in winemaking. It is only good for making moonshine.
Ingredients:
- pears - 3 kg;
- honey - 2 kg;
- dry yeast - 5 g;
- citric acid - 5 g;
- pectin - 5 g;
- water - 4 liters.
Cooking
- Pears are peeled and crushed.
- Place the fruit in a fermentation container, add warm water, honey, citric acid.
- The mass is insisted for 14 hours.
- Enter yeast, pectin, stir and install a water seal.
- Keep warm for 7 days, pour into a clean container and close the lid.
- After 4 months, the wine is filtered, bottled and corked.
From pears allows you to cook light alcoholic drink from dried fruits. First, compote is cooked from them. It should be saturated, because a light drink will not make delicious wine. For cooking compote, not only pears are used, but also apples, dried apricots and prunes. It is important to choose dried fruits, not smoked ones.
Ingredients:
- dried pears - 2.5 kg;
- dried apricots, prunes, dried apples- 2.5 kg;
- sugar - 2 kg;
- water - 10 liters.
Cooking
- Dried fruits are poured with water, brought to a boil and boiled over low heat for half an hour.
- Add sugar and stir well.
- Hot compote is poured into a fermentation tank and cleaned in a warm place for 1.5 months, after putting a water seal on the neck.
- When the fermentation stops completely, the wine is poured into bottles and left in a cool place for another month.
Making pear wine at home is possible both from fresh fruits and from jam. In this case, you need to look at the situation - if a drink from water and jam turns out to be sweet enough, you do not need to use additional sugar, the wine should not be too cloying. Raisins, in this case, are an indispensable component that will contribute to better fermentation.
Due to the fact that the smell of ripe fruits is transferred to the finished wine, it turns out to be fragrant and very tasty. When the time comes to harvest, I advise you to remember this recipe for homemade pear wine and repeat the cooking technology. The efforts spent will not be in vain, few can boast of such a drink, there will be a reason to surprise friends and relatives.
For pear wine, not only sweet juicy varieties are suitable, but also fruits that are not consumed fresh, for example, wild pears. Only the shade of the finished drink and the aroma, but not the taste, depend on the variety.
The main difficulty in cooking is that it is difficult to obtain pure juice from most varieties of pears, while it is necessary to preserve the aroma of the raw materials. I advise you to prepare in advance (wash with boiling water or steam, then dry) a fermentation container. It can be a bottle or a jar. In extreme cases, a container made of food-grade plastic or from under mineral water.
Ingredients:
- pears - 10 kg;
- sugar - 5 kg;
- water - 15 liters;
- raisins (fresh grapes) - 100 grams;
- citric acid - 20-100 grams (depending on the variety).
The normal acidity of wine must is 6-15 grams per liter. Most varieties of pears do not contain the required amount of acid, and when diluted with water and sugar, the acidity of the must becomes unacceptably low, as a result of which the wine turns out to be tasteless, quickly deteriorates and gets sick (mucus appears).
The easiest way to raise the acidity is with citric acid or juice (the juice of one medium-sized lemon contains 5-7 grams of acid). Without a special device - a ph-meter, it will not be possible to determine the acidity of the wort at home, you will have to act by eye. The sweeter the pears taste, the more acid you add (within the range specified in the recipe). Don't be afraid to overdo it a little, it won't ruin the taste.
Raisins are needed as a safety net in case there is no yeast left on the surface of the pears, which activates fermentation. Grapes work in the same way.
pear wine recipe
1. Wipe dirty fruits with a clean dry cloth, I advise you not to wash. Pears cut in half. Remove core and bones. Carefully sort out the pulp, preventing rotten, spoiled and moldy parts from getting into the must, which can spoil the taste of the wine.
2. Twist the pulp in a meat grinder or chop in any other way to a puree state. The smaller the better.
3. In a container with a wide neck, mix pear puree, cold clean water, 3 kg of sugar, citric acid, unwashed raisins (crushed fresh grapes). Stir until sugar dissolves. Tie the neck of the container with gauze to protect against insects.
4. Transfer the must to a dark place with a temperature of 18-25°C and leave for 2-3 days. Once every 10-12 hours, stir with a wooden stick or a clean hand, drowning the pulp in the juice - the floating skin and pulp, so that there are no souring zones. After a day (usually earlier), foam will appear on the surface and a hiss will be heard, which means that fermentation has begun.
5. Strain the wort through a fine sieve or cheesecloth. It is good to squeeze the cake, it is no longer needed for making wine. Depending on the type of fruit, pear juice may remain cloudy after filtering, this is normal.
6. Pour the juice into a fermentation tank, fill to a maximum of 75% of the volume to leave room for foam, carbon dioxide and new portions of sugar. Install a water seal or an ordinary medical glove with a hole in one of the fingers (made with a needle) on the vessel.
Classic homemade water seal 
Glove instead of shutter 7. Transfer the future pear wine to a warm (18-26°C) dark place for fermentation, which lasts 25-60 days.
After 5 days, add a new portion of sugar (1 kg). To do this, remove the water seal, pour 500 ml of juice through a tube into another container, dilute sugar in it, pour the resulting syrup back into the wort and install a water seal. After another 5-6 days, repeat the procedure by adding the remaining sugar (1 kg) according to the described technology.
If fermentation lasts longer than 50 days, so that bitterness does not appear, you need to remove the wine from the sediment and put it again under a water lock to ferment under the same conditions.
8. After the fermentation is over (the glove is blown off, the water seal does not blow bubbles for several days, sediment has formed at the bottom, the must has brightened), pour the young wine from the pears through a tube into another container, without touching the sediment at the bottom.
Taste and add sugar for sweetness if desired. You can also fix the wine with alcohol or vodka in an amount of 2-15% of the volume. Addendum strong alcohol promotes storage, but makes the aroma not so pronounced, and the taste is harsher.
Fill storage containers with wine to the top (it is desirable that there is no oxidation upon contact with oxygen) and close tightly.
9. Transfer the wine to a dark cool (6-16°C) place and leave for 3-6 months for aging (maturing). As sediment appears, first every 15-20 days, then less often, filter the drink by pouring it into another container. If sugar was added for sweetness at the previous stage, it is better to install a water seal for the first 7-10 days. Ready wine can be bottled and tightly closed.
When stored in a refrigerator or cellar, the shelf life of homemade pear wine is 3 years. Fortress - 10-12% (without fixing).
What helps to complete the picture of a festively laid table, when everything seems to be ready, everything is smoking and soaring, but something is missing? Of course, a bottle of good alcohol, but if it's wine from pear jam, then the best, which will not only complement, but also decorate your table. In fact, the preparation is quite simple, but lengthy, requiring careful preparation of not so much products as consumables.
We are used to the fact that wine is made from grapes. However, in China there is also tea, made, of course, on tea. Today, fruit wines are in great demand in Russia:, raspberry, plum,.
Pear jam wine
Ingredients
- Pear jam - 1 kg + -
- — 1 l + -
- – 10-100 g + -
- Raisins not washed - 100 g + -
Previously, to make the drink of the Gods, grapes were crushed with their feet.
We won't have to do this. We will make wine from pears, and processed into jam.
Therefore, if there is a jar of jam - go ahead!
Making wine from pear jam
- In a three-liter glass container, well washed with soda, put the jam, fill it with water. And now let's try. Sweet? This is good, then you can not add sugar. The wort must not be allowed to be cloying.
- Add raisins. You don't need to wash it. And now we interfere.
- We cover the jar with gauze, put it in a warm and dark place for 5 days. But, every day our wine needs to be stirred. This should be done either by hand or with a wooden spatula. Hissing, sour smell, foam are the right signs of fermentation.
- After 5 days, we remove the pulp that has surfaced. Strain the must through a sieve into a clean jar. No sieve? Fold in several layers of gauze.
- We take a medical glove, make a hole on her finger with a needle, put a jar on the neck. For reliability, we fix the glove with a strong thread.
- We put the workpiece in a warm and dark place. The fermentation process can last from 30 to 60 days. The end of fermentation can be seen when the glove is completely deflated, sediment appears at the bottom, and the drink itself becomes a little lighter.
- Have you already prepared clean containers for further storage? Then, without affecting the sediment, pour the pear into them under the neck. We close it tightly and take it to the basement. What to do if there is no basement? Put in refrigerator. We store it there for an average of 5 months.
- After the first 25 days, we take it out and pour it into another container, excluding sediment. And again we remove until a new sediment is formed with a thickness of 2 to 5 cm. Thus, we filter the drink until the sediment does not appear at all. This point cannot be neglected, because due to sediment, the taste will become bitter.
Now we pour the finished wine into any bottle you like, close it hermetically and put it away again. Wine from boiled pear can be stored for up to 3 years.
How and with what to serve wine from pear jam
Experienced sommeliers recommend opening wines just before serving. And be sure to consider the serving temperature, it should be 14-16 degrees. Every 10 minutes in the refrigerator, it cools by 2 degrees, and similarly heated at room temperature.
Homemade pear wine goes well with fish, white meat, seafood, nuts, spicy snacks. Serve them in tall thin glasses filled with this divine drink for 2/3 of a glass.
But do not rush to open a bottle of wine as soon as possible. Home wine from pear jam can also serve as an excellent souvenir.
And what fate awaits your pear potion?
In order to fully return from vacation, you need to write a recipe. ;)
From those same honey pears and the same lavender.
Pear and grape jam with white wine and lavender.
The name itself speaks for itself.)
It turned out very tasty, so I will write down the recipe so as not to forget.
Ingredients:
pears - 1.5 kg
grapes (I have muscat) - 500 g
sugar - 200 g (depending on the sweetness of the fruit)
dry white wine - 200 ml
cinnamon - 1 tsp
lavender - 1 branch
Cooking
Peel the pears from the core and peel, cut the pulp into slices.
Mix wine and sugar, bring to a boil, dissolve sugar and add fruit and cinnamon. Cook for 10-15 minutes over low heat.
Turn off. Cool down.
After 3 hours, bring the jam back to a boil, add a sprig of lavender, cook for 5 minutes and turn off. Cool down.
The third approach is the final one. It is necessary to prepare sterilized jars and lids. Take a sprig of lavender from the jam, bring it to a boil and pour into jars.
I cooked in a slow cooker, with the lid open, on the "Extinguishing" mode.
Very comfortably! :)
The jam turned out with a pleasant syrup. But I think next time I will try with Quittin to achieve the consistency of jelly. It should also be nothing.
And it's almost all finished. We must repeat.
And more lavender... My bush.
My superiority! :))
