A Tiger Barn Cattery Wine Recipe

This is a basic pear wine recipe, read my own records below to see some variations - Never be afraid to experiment, add some berries or spices.

4 Lb's of ripe Pears
6 pints of water
1/16th of a crushed Vitamin C pill to counter the browning (oxidising) of the fruit
1/2 litre white Aldi Rio D'Oro grape juice or 8 Oz Raisins
1 tsp Pectolase
2.5 Lb Sugar
1 tsp Citric Acid or 1 lemon's juice
1 tsp of yeast nutrients
Lalvin EC-118 Champagne yeast

There's nothing unusual about making this wine recipe, one odd ingredient, a Vit-C pill to prevent the flesh from turning brown. Be adventurous with this wine recipe, especially using honey or raisins or berries to alter the colour.

My rule is of thumb is as always, only add as much sugar as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at 12% when the hydrometer reads dry (0.990 - 0.995).

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Another 1st for me. Some people call pear wine "Perry", some people say only pear juice made with honey is a "Perry" but some people call fermented Pear Cider a Perry too. I've not bothered with calling my pear wine a Perry, it's Pear Wine made with my own Lovington pears. I'm 90% sure that the variety is Packhams Triumph and I can honestly say I've never tasted pears quite so perfect: soft, juicy, and grit free. Part of me is a little sorry to turn any of them into wine, but I left 5 on the tree for the wasps and a gust of Red Admiral butterflies to finish off ... I have no idea what the collective noun for butterflies is, and a gust sounds about right to me.

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Thursday 8th September 2011

So, I picked just over 8 Lbs of ripe Packham Pears from our tree.
Stemed, cored and chopped them.

Dissolved 2 Lbs of sugar in 3 pints of water.
Added 1/16th of a crushed Vitamin C pill to counter the browning (oxidising) of the fruit.
Added 175 grams of canned Mandarin segments because I felt like throwing some sugary syrup in and it's not like anyone was going to ever eat any canned fruit ... In fact I think they ended up in a reduced bin for 10p as the can was dented and the best before date looming at a Co-Op in Devon.

Split into two gallon Primaries

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Pear Wine I

4 Lbs of chopped pears in a nylon string bag
Poured over 6 pints of boiling water
150 grams of orange blossom honey, impurities boiled and skimmed off
3/4 pint of Aldi Summer fruits Berry top up juice for a warmer colour to the wine
Lemon juice
1 cup of strong tea

Added Campden tablet
Tried to crush Pears with potato masher

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Sunday 11th September 2011

1tsp TronOzymol
Added 1 Lb sugar to SG: 1.070
Lalvin EC-118 Champagne yeast

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Friday 16th September 2011

SG: 1.010

Sieved and strained, drained the pulp
Added 8 Oz sugar
SG: 1.026 (+0.016)

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Wednesday 19th October 2011

2nd Rack - Added crushed Campden tablet
SG: 0.994
(1070 - 994 + 16) = 94 / 7.4 = 12.7%

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Pear Wine II

4 Lbs of chopped pears in a nylon string bag
Poured over 6 pints of boiling water
1 pint of Aldi Rio Doro white grape juice
Lemon juice

Added Campden tablet
Tried to crush Pears with potato masher

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Sunday 11th September 2011

1tsp TronOzymol
Added 1 Lb sugar to SG: 1.070
Lalvin EC-118 Champagne yeast

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Friday 16th September 2011

SG: 1.000

Added 10 Oz sugar
SG: 1.020 (+0.020)

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Wednesday 19th October 2011

SG: 0.992
(1070 - 1000 + 20) = 98 / 7.4 = 13.2%

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Both aging in their demijohns

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