Pear Wine Recipe

• 5 lbs ripe pears
• 1 gallon water
• 1 lb raisins
• 2 lbs ultra fine sugar
• 1 ½ teaspoons acid blend
• ½ teaspoon pectic enzyme
• 1 teaspoon yeast nutrient
• 1 package wine yeast

• Boil your water in large pot.
• Chop the pears and place in the primary fermentation container.
• Add the sugar and citric acid to the primary fermentation container with the pears.
• Pour boiling water over fruit and stir until sugar has dissolved.
• Let cool until the mix reaches room temperature.
• Add the pectic enzyme and let the liquid rest for 1 day.
• After the mix has sat for a day, add the yeast and yeast nutrient.
• Cover the container and place it in a location that will keep an average temperature around 60 degrees and will not expose the container to direct sunlight.
• Stir the mix daily for 1 week. Rack into a secondary fermentation container.
• Seal the container with the airlock. In 3 months, rack into bottles.
• Let the bottles rest for at least one year.