Set in a warm place to ferment for two weeks longer. Fruit flies love fermented foods, so make sure your container is well sealed.Īt the end of the initial three week fermentation period, strain mixture through a jelly bag or flour sack towel, squeezing very dry. I use a flour sack towel secured with an old elastic head band to cover my wines. Sprinkle yeast and yeast nutrient over top of mash, stir in to mix until completely dissolved and well blended.Ĭover and keep in a warm location for three weeks, stirring daily and mashing fruit against the side of the crock. Stir well to evenly distribute the sugar throughout the mix. Bring to a boil, and then set aside to cool to lukewarm.Īdd 2 quarts water to fruit mash in crock, then add the sugar water. In a medium stockpot, dissolve brown and white sugar in two quarts water over low heat. Crush pears with a potato masher or well washed hands. Pear seeds are bitter and can give the wine an off flavor. Skins are fine to include, but keep the seeds out. (Pears ripen off the tree.) Wash, trim, quarter and finely chop or crush the pears. If not, set aside and wait a few more days. Pears should be ripe enough that stems pull out easily. I use a two gallon crock because the wine foams up during initial fermentation. Some local hardware stores or home brewing store carry crocks in addition to other fermenting vessels. Note: If you do not have a crock, you may ferment your wine in any large, food safe container – just don't use aluminum or anything reactive.
#Blackberry pear wine homebrew how to
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There are fruit & vegetable wines flower & herb wines hot pepper wines and cannabis wines. It features pear wine, blueberry-pear wine and pear-black currant wine, along with 142 other fun recipes. Bender is now available from Storey Publishing. If you enjoy making country wines with wide variety of ingredients, “ Wild Wine Making” by Richard W. You can make homemade wine with wild yeasts, but it's easy to make a mistake and go from homemade wine to homemade vinegar. I did tweak the recipe a little to include wine making yeast. The recipes use common kitchen ingredients instead of specialized wine making ingredients, which is great for the novice or incidental brewer. “How to Make Wine in Your Own Kitchen” is old and hard to find, but if you can find a copy, snatch it up. This recipe is adapted from “ How to Make Wine in Your Own Kitchen” by Mettja C.