How to Make Pear Wine - The Only Wine Recipe You Will Ever Need to Make Classic Pear Wine

all right look what we got today Bartlett pears you're gonna want to make this one all right welcome back to the channel today we're making a favorite of mine pear wine old-fashioned pear wine look at these these are Bartlett pears that are in season right now usually you know September October fall-ish is when you're it's a good time to get these but a lot of your grocery stores will have these all year long but what you want to do when you're making pear wine is you want to make sure they're very ripe as ripe as you can get them i gotta taste one of these this is ripe and juicy too you should smell these right now they are incredible i know they're ripe enough let's just cut some fruit and you're gonna need these additives to make wine because if you don't you're asking for trouble and one of these is a must for pear wine and we'll go into these additives as we go through this video but these are all in our amazon store i hope you check that out it's brand new a one-stop shop you get to the store and you go to the wine section and everything is in there that you're gonna see on this channel so this video is a lot like my apple wine video make sure you're watching it but how much fruit do you need to make pear wine you need five to six pounds of pears for one gallon so we're making a three gallon batch this is 20 pounds so this will be plenty to get our flavor of our pears into our wine and it's time to get some sanitizer mixed up make sure you're watching my sanitation video i go over how to use this in depth but make sure you're using star sand because it's one of my favorites and if you're not on instagram what are you waiting for we just gave away a wine fridge on there you've got to get on there because you would have seen this wine was common because my wife took a sneak peek of the pears and put them out there remember the riper they are the sweeter your wine's going to be and the better and the more juice is going to come out now one thing when you're getting pears you want to get organic anytime you can because that's avoid pesticides i'm not sure if these organic it didn't say so i'm assuming they're not so what i want to do is you want to wash them we got to put these in some water and get any chemicals or anything off of here that we can everybody gets in the pool it's time to to get some of our pears cut sanitize everything i'm going to use a core here hopefully if they're not too mushy and ripe make sure you're sanitizing your bowls that you're putting your fruit in that is a must there we go and don't forget your cutting surface now what we want to do is we want to take the pear we're going to cut off this end here like that and what we're going to do is we're going to take our core and hopefully go right down the middle here like this and remove the core because you don't want any seeds in here the seeds can be bad in winemake especially in apples and pears so that goes in the trash and there's our pear see that that's what we want so we're going to just cut these up into little bit smaller chunks but that's what we're going to do we got a lot of cutting to do so let's just keep going on this i will tell you one thing you can see from this cutting board these things see now there we didn't get the seeds in so we're just going to cut those out just like that but what i was going to say you can see how juicy these pears are they're going to be incredible now you know pears they're going to brown on you fairly quickly but that's okay it doesn't matter really in winemaking now if we were going to serve this obviously it would be an issue but this is just going into wine if you were going to use non-organic you could peel your part pears that would be a great idea if you don't want to attempt to get any of those pesticides on but you can see on this one this one's got a bad spot you want to make sure that you're cutting out any bad spots you don't know what's in that so that is going in the compost now you all know we need sugar in winemaking and do not deviate from this you need two pounds of sugar for every gallon of wine we want six pounds since we're making a three gallon batch there's one it's gonna take almost this 10 pound bag three and there we go six pounds now we could just get this in our stock pot and cover with water and there's our water again all we're trying to do is dissolve this sugar there is no exact water measurement because we're going to dial the abv in a little bit later so there we go we got this on the stove we got the heat turned on and all you want to do is get this dissolved crystal clear i'll fast forward this do not burn it do not boil it just constantly stir until you're not scraping any sugar off of the bottom all right while that sugar water is finishing up on the stove let's cut the rest of this 20 pounds of pears up and get them in our bowl all right you can kind of i don't you probably can't see it but there's bubbles starting to form at the bottom it's clear i'm not scraping sugar turn off the heat and let this cool to room temperature oh my god these pears smell good this wine's gonna be fantastic now i will give you a tip a lot of times if you don't want to just make regular pear this is a great fruit to add other things to like i was gonna i was debating whether i add strawberries in this but i kind of wanted to show you the traditional way of making pear wine so that's what i'm gonna do you could add mango to this there's all kinds of things you could do to this now it's time to get our additives ready so we can get this pears in there because these are going to turn brown fairly quickly and move aside pear wine this is for the compost don't waste this put it in your compost pile if you have one all right it's time to get our additives i like to put them at the bottom of the bucket just in case anything spills and i'm not ruining my fruit so the very first thing we're going to put in we're going to use sodium metabisulfate which is the same things as camden tablets if you've got camden tablets you want to one use one per gallon i ran out so i'm going to this which i want to use up anyway uh for this you don't need much of this it is the same thing as a camden tablet just in a powdered form so for this three gallon batch i only want one eighth of a teaspoon of this so that's all we need if you're doing one gallon just use about half of that get that in there all right the next thing we're going to put in is pectin enzyme for pear wine this is critical in fact we may hit it twice with this because there's going to be a lot of pectin in there which is going to make the wine cloudy so this is going to help with azing in the wine for now i'm just going to use the recommended dose a half a teaspoon per gallon of wine so three of these for my three gallon batch all right the next thing this big boy here i bought acid blend you got to use acid blend for pear wine because it's not much acid in here so this is just going to help balance it and give us a full-bodied wine that's what we're aiming for so we want a half a teaspoon of this per gallon so i'm putting three of these in too now the next thing since we're not using grapes in this if i was adding grapes to this pear wine i probably wouldn't use this but wine tannin is a necessity because it's just gonna give you a full-body wine that's what we want three of these three half teaspoons since it's a three gallon batch now the next necessity yeast nutrient we want to get a boost for our yeast a healthy yeast now if you're gonna use fruit to make wine fresh fruit you gotta have one of these this is a mesh bag to help strain our fruit when we get to that point and it's done for many but this in my opinion is a necessity tool if you're gonna stay in this hobby now you don't need this if you're just making wine from juice it's just gonna save you a lot of steps you've got to get a mesh bag all right i'm just gonna put some in here i love your comments because a lot of people say i struggle with this bag but it's just that i'm lazy don't want to have to clip this down and sanitize the clip so i'm just going to add this in a little bit and then once i get it down to manageable i will just dump the rest of this in but man i tell you these pears are incredible and super ripe it's going to make a great wine all right so there we go i think i got enough in there that i can just dump the rest no comments about this there we go get it all in there all that juice perfection all right now it's time to get this cinched up now remember i said reuse your mesh bags because they're a pain to clean but they're reusable a lot of these strings don't work very well so i always use a zip tie so we got no stuff coming out all right now remember the sugar water that's been cooled down to room temperature we can add this to the wine right now so there we go that's what we're gonna do and then we're gonna get the abv dialed in that's what you're trying to get to so now remember we got those additives at the bottom so i'm just going to stir a little bit of those in at this point again we're going to be stirring this for the next several days so this will get incorporated as we go what we got to do is add water in here at this point because we want to check the abv but i know we're way down this thing's probably going to come up to i don't know maybe right about here because there's a lot of pulp in there from that fruit now is we'll just stir that water in and we'll take an abv reading and usually when i'm doing a large batch like this it's easy enough for me to float the hydrometer in here the final reading i'll show you where we're at so let me get my sanitized hydrometer which i got right here i know we got a lot more to add so this is going to probably come up yeah right now it reads about 15 16 so still high we'll just keep adding water until we get it to where we want and make sure you're doing this a little bit at a time because you don't want to overshoot your mark hold my hydrometer here get get it stirred in once again make sure you're doing that each time you're adding water and let's see where we're at now make sure you're reading the right side of your hydrometer because i've made that mistake a few times all right that's exactly like a 12 so that's where i'm gonna do i'm gonna stop here i'll show you where it's at with a final reading here i'll put some in my uh my cylinder all right i got a sanitized cylinder here and my cup is sanitized so we'll just add some wine in here float the hydrometer just so you can see where it's at and there we go now i got my hydrometer and i'll just drop this in and we'll get a close-up for you to see where it's at it's about 13 let's put this wine back here and i'll show you what we're going to do next so the only thing left to do is get our lid in you make sure again sanitize if you're going to fail it's because you didn't do this so there we go dripping that off in the sink and i'll get this one here again you want to make sure you're filling this up about halfway on this particular airlock so just like that get the lid on here and a lot of people say do i have to put anything particular in here this is just regular water that's all you need you could put your star sand sanitizer mix if you want but it's just not necessary get the airlock on in here now you notice we didn't do one thing we didn't put any yeast in here because you gotta wait 24 hours for that sodium metabisulfite to work and kill any wild use that's what that's trying to do kill any wild use because when we add our yeast we want to use that yeast because it's made for winemaking i'll see you in 24 hours all right it's been exactly 24 hours since we started this pear wine and it's time to get our yeast in here this is red star yeast this is my favorite it's in our store check it out if you need some so let's just get this opened up oh smells fantastic sanitize your paddle what we're gonna do is just stir this let me get a close-up of this all right so there you go you can see this pear and it smells incredible so again i'm just gonna stir this before we add our yeast just because you want to do that every time you're opening this you gotta keep your fruit moist you don't want to risk mold getting into this so there we go i got my red star this whole pack is good for about a three to five gallon batch if you're only doing a one gallon batch you only need about half of this so all i'm gonna do we're not gonna stir this in we're just gonna add it wherever i see liquid in this bucket just like that and that's it and we'll be back in 24 hours and see if we're working now all right it has been a little over 24 hours you can see this bubbler is already going crazy on this pear wine so what we want to do now is we want to stir this wine for the next oh probably five days or so until this kind of starts to slow down then we want to stop stirring it because we want to stop oxygen from getting in here but at this point let's get this open up and see what it looks like because i could really smell the yeast coming out on this right now remember we didn't stir that yeast in yet all right we got that sanitized paddle here you can see do you see all the foam that's here that's making wine pear wine so all we're gonna do you can see i'm scraping a little bit of this stuff on the side that's just yeast in there and we want to get that down in our bucket as much as we can so if you see foam like this fermentation is happening and you can you can smell this yeast in here and i smell the alcohol and i smell the pears this is gonna be fantastic i'll fast forward this i don't want to bore you too much because i'm doing the same thing each day for five days now all we want to do is get the lid back on here and we want to get it sealed back up all right you can see the bubbler is still going very well we're on day three i think so we're just gonna open this up and then i won't bore you with the rest of it because it's all gonna be the same but look what we got here we got a lot of foam which is what we want we're gonna scrape our side just like this the whole way around that yeast there down in a little bit and we'll stir this each day until fermentation slows down on that fermenter to about one one bubble every minute that's usually my goal and then we'll get it into the secondary make sure you're keeping your fruit moist here that's another reason why we're starting it you don't want to get that moldy so we'll just close this up fast forward to part two so don't miss that and we're going to finish this and taste it that's it