We added sugar and got a pink wine with more character. Once they have been cubed, you can use something like a cleaned and sanitized 2 x 4 stud to crush them. In a small saucepan, bring the water, sugar and wine to a boil. Sounds interesting,how much banana and raisins did you add per gal of wine? Jeff L — PA —– Hello Jeff, In general, pears do not have a lot of flavor relative to other fruits. http://www.eckraus.com/wine-making-alcohol-balance. So look no further you have found what you have been looking for! Raspberries with White Chocolate Sauce and Sugared Almonds, Air-Fryer French Toast Cups with Raspberries, 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot, Do Not Sell My Personal Information – CA Residents, 1/4 cup white wine or white cranberry juice, 3 tablespoons seedless raspberry spreadable fruit, Fresh raspberries and mint leaves, optional. The only pears that I have used are Keefer pears which (for me) have more flavor than most others. Use the potential alcohol scale on the hydrometer. Sprinkle pears with raspberries and sugar. The typical white you find on the store shelf has been aged for about 18 months. By getting to the fruit fiber more quickly, you are getting both more flavor and more sugar from the pears. We bottled in September, it tastes good, is not bitter, is a tiny bit fizzy and a beautiful, clear golden color. When you taste a raspberry you know it. Please help. Some batches have required the addition of concentrated juice. Below is the link to our pear wine recipe. Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Back sweetening the wine can help bring the fruit flavor back. We made 3 five gallon batches and each was slightly different. excellent information: I made raspberry wine that has a brilliant red color but the wine is watery Gingered Pear and Raspberry Pandowdy recipe | Epicurious.com My question is do you think our conclusion is correct and if so how can I go about figuring how much sugar to add to the fermentation. Your email address will not be published. Dump your raspberry juice and raspberry pulp into the collander. The article posted below will provide more information about reducing acid. 5-6 lb. http://www.eckraus.com/wine-making-resources. of pears 10 lbs. Then we ran the pears through a meat grinder on the coarse setting and kept the pulp in strainer bags removed after three days. You will get way more juice from pear or any fruit that you are using. Any chance you could share your recipe I have an uncle who gets lots of pears every year so I can get a good supply but have no idea for a recipe to use them. It takes little time to freeze and little time to thaw. When making these types of wines use more of the fruit when possible. https://blog.eckraus.com/reduce-wine-acidity. Racking Your Wine The first 1/3 of the juice will contain just about all the sugars and flavors and will just about double the potential ABV without any added sugars. 1. We have found that with white wines 6 months will get the majority of the aging done. Allowing the pears to become as ripe as possible will go a long way towards getting you a homemade pear wine with more pear character. Tip #3 For Making Homemade Pear Wine We made some good tasting pear wine this year. This is because the high alcohol level is numbing your tongue to the flavors that are actually there. The pears from our tree sat in our barn refrigerator from September 2015 to January. Hey Guys and Gals! It both ups the pear taste and the ABV at the same time. If you're looking for a simple recipe to simplify your … I made pear wine last year and it turned out excellent from others that drank it. Also, anytime you have any questions you can contact us for assistance. Pectic Enzyme 3 tbsp. Required fields are marked *. In a medium saucepan combine the wine, vanilla bean and sugar in a pot and bring to a simmer. It’s an easy recipe, straight-forward recipe that should help you out. Ingredients Step 1. Just remember if you add anything containing sugar to add potassium sorbate to prevent re-fermentation. Third batch we cored and sliced very thin with the peel on the very ripe pears. Taste of Home is America's #1 cooking magazine. We cleaned them removed cores and seeds and brown spots. Best are those made with more fruit than recipe calls for. When you bite into a pear you can tell it’s a pear. Wine Making Articles At this point, I also add a dozen or two raisins as they contain nutrients that the yeast will feed on, … Raspberry Wine Please follow the Basic Steps in Fruit Winemaking instructions on our Resources Page . If high alcohol is what is causing the watery impression, you can try adding water, juice or a lower alcohol wine. All Rights Reserved. The down side is that if you start with 3 gallons of juice you will make about 1 gallon of wine but that wine will have far more flavor than fermenting the juice as it comes expressed from the pears. There are articles that discuss how to get started and the equipment and supplies that you will need. We added sugar and got a very drinkable white wine. Below is an instructable: https://www.instructables.com/Juice-Concentrate-from-Fruit/, Your email address will not be published. I pick and freeze them until pear season, and it doesn’t take many to change moonshine wine into a light, fruity blush bursting with raspberry aromas. We do have a WINTER here in Wisconsin This year my grapes did not produce like last year and they were ripe the middle of August. Ingredients for both sizes. I have made lots of grape, rhubarb, black berry. Can I juice these size pears? This will give you better control of the outcome. Going back directly to your question, if you are using chopped fresh pears for making wine, the sugars in the pears should be release during the fermentation. Mary, I would recommend cutting the pears not smashing them and putting them in a bag. The first step in the natural wine-making process is to add fruit to the sterilized container, making sure it has a nonreactive coating like glass or ceramic or stainless steel, and begin to crush the fruit with your hands. Bring to boil, stirring until sugar dissolves. I read all your articles, they are so helpful!