Recipe: Traditional Pear Wiine, Homemade Pear Mead, Pear Brandy, Homemade Pear Liquear

TRADITIONAL PEAR WINE

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

Boil water in large pot. Chop pears and place in primary fermentation container. Add the sugar and citric acid to the container. Pour water over fruit and stir until sugar has dissolved. Let cool until room temperature.

Add the pectic enzyme and let liquid rest for 1 day.

Add the yeast and yeast nutrient, cover, and place in warm, dark location. Stir daily for 1 week.

Rack into secondary fermentation container. Seal with airlock. Rack into bottles in 3 months. Let rest for at least one year.

Source: EasyWine.net

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HOMEMADE PEAR MEAD RECIPE (Perry)

1 gallon water
5 lbs very ripe pears
6 cups honey
1 1/2 teaspoon acid blend
1 Campden tablet
1/2 teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast

Boil water in large pot. Crush pears and place in primary fermentation container. Pour water over fruit. Crush Campden tablet and add to container. Add acid blend and pectic enzyme and stir. Let rest one day.

Add yeast and yeast nutrient, stir and cover. Stir once a day for one week.

On the 7th day, strain and throw out pulp. Add honey and stir. Pour into secondary fermentation container and attach airlock. Rack every three months for one year. Rack into bottles at one year, and let rest for one additional year.

Source: EasyWine.net

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Pear Brandy
Board: Vintage Recipes at Recipelink.com
From: Gladys/PR 8-30-2005

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HOMEMADE PEAR LIQUEUR

2 big pears, sliced
1 pinch cinnamon (or 1/2" cinnamon stick)
1 clove
3 cups vodka
1 cup sugar syrup

Steep 2 weeks, strain and filter, add syrup, age 2 months

Note: Very light, subtle taste; not a good, hearty liqueur like I prefer. Sometimes entirely too thin.

Source: Gunther Anderson

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Pear Liqueur in: Homemade Liqueur Recipes (33)
Board: Holiday Cooking and Baking at Recipelink.com
From: Betsy at TKL 11-27-1998