![]() Once the mixture has cooled overnight, add the yeast nutrient. Cover the mix again and allow it to cool overnight. After you shake the mixture, remove the top so that the pressure doesn’t build up and explode. Place the lid on your container and shake it vigorously. Next, stir the ingredients until the sugar has completely dissolved. Boiling water is good to use because it will kill any bacteria in the containers or food. Fill the container close to the top with the water, but leave enough room for the foam to rise while it ferments. Next, pour boiling water on top of the mix. These spices will enhance the pears’ natural flavor and result in a richer taste. Raisins have essential nutrients on which the yeast will feed.Īdd the spices to your pear, raisin, and sugar mixture. Put the sugar over the top of the pears, then add in the raisins. Add the Raisins, Sugar, Boiling Water, and Spices Once you finish, put the pear chunks or mush in your container. But if your container is small, then you’ll need to chop them into smaller parts. If you choose to leave the pears in chunks, then you can cut them into bigger portions if you’re using a large container. Or you can leave the pears in chunks and separate them later after fermentation. ![]() ![]() You can choose to mash your pears now, using a potato masher or by hand. Cut off any parts that are brown and soft. You can leave the skin on, but be sure to remove the seeds because it’ll give your wine an odd flavor if you don’t. While the raisins are boiling, wash your pears and then cut them. A two-gallon-sized (7.57 L) container is an ideal size to use as a primary fermenter. If you don’t have one, then you can use another type of container that’s safe for storing food.īe sure to use a large container to hold the foam that’ll appear during fermentation. Crocks are your best option for fermenting your wine, and you can purchase them at a home brewing store or your local hardware store. You’ll need a large, sturdy container to make your pear wine. Put in whatever pears have fully ripened to keep them from rotting while you wait for the rest of your pears to get ripe. If starting to get overripe pears, then you can put them in a sulfite solution to keep them from turning sour. If you make pear cider with pears that haven’t ripened enough, it’ll taste more like apples. The softer the pears, the better, because they have a richer taste, and the pear juice, is sweeter. Gold Medal Wine Club - Boutique, award-winning wines delivered monthly! → Choose Your Wines
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