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Pear Wine
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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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