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- pear wine
- leonard suess
- 4 lbs (1.8 kg) pears whole skins seeds still on
- 6 pints water
- 4 cups (950 ml) sugar
- 2 tbsp (30 ml) lemon juice
- 1 package bakers yeast
- Use ripe pears wash and drain, remove stems, cut in smaller pices, put into a nylon straining bag and extract the juice.
- After the juice is extracted add to the water and add remaining ingredients.
- Dissolve the yeast and let it ferment; will take about 3 to 4 weeks if kept at around 70 to 75 degrees (25 C.).
- After it is done fermenting let it sit and settle.
- At this point it can be put in the refegerator this will help it settle.
- Once that it is clear it can be bottled and is ready for drinking.
- Should have about 10 to 12% (alcohol content).
- Keep for a long time also keep out of the sun light as it will make it bitter.
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