Pear Wine

Primary fermentation in a big bottle

2011.11.19

• 1 Kg ripe pears from Aldi.
• 1 banana, 150 grams raisins
• 1 Kg pears in a jar - 500 grams pears and grape juice.
• pectolaze, yeast nutrient, campden tablet, tartaric acid

1. Chop raisins and the banana, inclusive half of the banana skin. Add to hot water and keep heating.
2. Wash and chop pears without wooden parts. Add to water, add the pears from a jar, chopped with juice.
3. Add chopped peaches with syrup.
4. Add nutrient, acid. Add 300 grams sugar.
5. Simmer for 10 minutes more. Switch off, wait for it to cool. 
6. Add 2 tsp pectolaze. Add campden tablet
7. Wait 2 days.  Put in primary fermenter, measure SG. Add yeast. SG-1048, added 500 grams sugar
8.  5 days afterwards - strain carefully through a sieve or better cloth into a secondary fermenter with airlock. Get the fluid out but try not to include too much solids. I strained it though a straining bag and a sieve. SG=1035
9.  Rack carefully after gravity is about 1005

It is probably best for blending since in itself, there is very little interesting. It is not so far unpleasant but I would not drink it, too boring - water with alcohol.