Pear wine is an aromatic and very light alcoholic drink. Pear jam Pear jam with wine

Pear wine is a light, very pleasant drink that ladies are delighted with. You can prepare it not only from fresh fruits, but also from fermented compote and jam. High-quality raw materials, a good recipe - and you will definitely get a flavorful homemade drink.

How to make wine from pears?

Pear wine is no more difficult to prepare than other wines. Each recipe has its own characteristics, but there are also general rules, following which the drink will turn out tasty and aromatic.

It is better to use unwashed pears for wine - the surface of the fruit contains natural yeast, which promotes the fermentation process.
If the pears were very dirty and therefore had to be washed, it is better to add wine yeast to be safe.
Pears used for wine must be whole and without damage.
A water seal is installed on the neck of the fermentation tank or a medical glove is put on, having first pierced it in one of the fingers.

Wine made from sweet pears is moderately sweet and very aromatic. To prepare it, it is better to use unfiltered water, but it must be of proper quality. The optimal temperature for fermentation ranges from 19 to 24 degrees. At a lower temperature, the wort will not ferment.

Ingredients:

pears – 10 kg;
water – 10 liters;
sugar – 5 kg.

Preparation

Sliced pears are placed in a bottle and filled with syrup made from water and sugar.
Put a rubber glove on the neck of the bottle and put it in a warm place.
When the glove falls off, the wine from the pears is bottled - the drink is ready.

To make wine from pear juice, you need juicy and ripe fruits. The most convenient way to squeeze juice out of them is with a juicer. During fermentation, the wort is stirred every day with a wooden spatula. Stop the stirring process when the pulp settles to the bottom. Store the finished drink in a cool place.

Ingredients:

pears – 4 kg;
sugar – 3 cups.

Preparation

The juice is squeezed out of the pears and poured into a fermentation container.
Cover the bottle with gauze and put it in a warm place for 3 days.
Strain the juice into a new container, add sugar, close the bottle with a water seal and leave until fermentation is complete.
After this, the drink is left to mature for 45 days, and then bottled.

Pear wine at home will be especially appetizing if you add vanilla sugar to it along with granulated sugar. To be sure that the fermentation process will definitely proceed, add it to the wort. You can filter the finished drink through a layer of cotton wool or gauze folded several times.

Ingredients:

pears – 12 kg;
sugar – 5 kg;
vanilla sugar – 20 g;
wine yeast – 50 g;
water – 11 liters.

Preparation

The pears are cut into slices and mashed to a paste.
Add 1 kg of sugar to the puree, add water and leave at room temperature for 5 days.
The finished wort is filtered.
The remaining sugar and vanilla sugar are dissolved in 500 ml of wort, yeast is added, mixed and poured into a container with the rest of the wort.
The container is sealed with a lid with a water seal and left at room temperature.
When fermentation is complete, homemade pear wine is drained from the sediment, filtered and bottled.

For reliability and better fermentation, raisins are added to apple-pear wine. There is no need to wash it first. The components used in the fermentation tank should not occupy more than 2/3 of its volume, so that there is free space for carbon dioxide and foam, which necessarily appear during the process of making wine.

Ingredients:

water – 15 liters;
raisins – 100 g;
sugar – 5 kg;
pears – 5 kg;
apples – 5 kg.

Preparation

Sugar is dissolved in warm water, raisins are added.
The fruits are cut into slices and sent to a fermentation container.
Sugar syrup is also poured there.
A water seal is installed on the neck and the container is placed in a warm place for 2-3 weeks.
Pour the drink into another container, put the pears in a cool place and leave for 3 months.

Wine made from green pears is lighter and more transparent than the drink made from overripe fruits. The wine will be ready when the fermentation process is complete and the rubber glove falls off. The drink prepared according to this recipe is not too sweet and strong. The wine is more like semi-sweet.

Ingredients:

pears – 2 kg;
sugar – 1 kg;
water – 2 liters;
lemon juice – 150 ml;
yeast – 20 g.

Preparation

The pears are peeled, cut into slices and placed under a press for 4 days.
On the fifth day, the resulting juice is decanted and poured into a fermentation container.
Yeast, lemon juice, water and sugar are added there.
Mix everything well.
Place a rubber glove on the neck of the jar and leave until the fermentation process is complete.
After this, the finished wine from unripe pears is filtered and bottled.

Wine from wild pears is considered especially rich and clear, although not as aromatic as from varietal fruits. To prepare wine according to this recipe, you will need a 40-liter bottle or 2 containers of 20 liters each. In the second case, all components are divided strictly in half; distributing components “by eye” is unacceptable.

Ingredients:

wild pears – 8.5 kg;
water – 15 liters;
sugar – 3 kg;
citric acid – 5 g;
wine starter – 500 ml.

Preparation

The pears are cut into pieces and pureed.
Place the mass in a fermentation container, pour in 12 liters of water.
Syrup is boiled from the remaining water and 3 kg of granulated sugar, and after boiling, citric acid is added to it.
Cool the syrup to 36-37 degrees and pour into a fermentation container.
Pour in the starter, cover the neck with gauze and put the bottle in a warm place.
Install a water seal.
When fermentation is complete, the water seal is removed and the neck is closed with a stopper.
When the pulp settles to the bottom and the wine becomes transparent, drain it from the sediment.
The drink is filtered, bottled and stored.

Wine made from fermented pear compote

Pear wine at home can be made not only from fresh fruit, but also from compote. In this case, a fermented drink that cannot simply be drunk is quite suitable. It is only important that there is no mold in the compote. The wine will be more tasty if, after fermentation is complete, you let it brew for at least another month.

Ingredients:

compote – 3 liters;
sugar – 2 cups;
raisins – 100 g.

Preparation

A jar of fermented compote is poured into a container, raisins are added and the mixture is heated to 30 degrees.
Add sugar and stir.
Place the mash in a glass vessel, install a water seal and leave it warm for 4 weeks.
After fermentation is complete, the wine is poured into another vessel.

Pear wine, the recipe for which does not use sugar, is prepared with the addition of honey. The finished drink has a pleasant, slightly sweet taste. It is recommended to use fresh May honey for wine. The candied product is not used in winemaking. It is only good for making moonshine.

Ingredients:

pears – 3 kg;
honey – 2 kg;
dry yeast – 5 g;
citric acid – 5 g;
pectin – 5 g;
water – 4 liters.

Preparation

The pears are peeled and crushed.
Place the fruit in a fermentation container, add warm water, honey, and citric acid.
Leave the mixture for 14 hours.
Yeast and pectin are introduced, stirred and a water seal is installed.
Keep in a warm place for 7 days, pour into a clean container and close with a lid.
After 4 months, the wine is filtered, bottled and sealed.

Pears allow you to make a light alcoholic drink from dried fruits. First, compote is made from them. It must be rich, because a light drink will not make a tasty wine. To cook compote, not only pears are used, but also apples, dried apricots and prunes. It is important to choose dried fruits rather than smoked ones.

Ingredients:

dried pears – 2.5 kg;
dried apricots, prunes, dried apples – 2.5 kg;
sugar – 2 kg;
water – 10 liters.

Preparation

Dried fruits are poured with water, brought to a boil and cooked over low heat for half an hour.
Add sugar and stir well.
The hot compote is poured into a fermentation container and stored in a warm place for 1.5 months, having previously placed a water seal on the neck.
When fermentation has completely stopped, pour the wine into bottles and leave in a cool place for another month.

Making pear wine at home is possible from both fresh fruit and jam. In this case, you need to look at the situation - if a drink made from water and jam is already sweet, there is no need to use additional sugar, the wine should not be too cloying. In this case, raisins are an essential component that will contribute to better fermentation.

Due to the fact that the smell of ripe fruits is transferred to the finished wine, it turns out aromatic and very tasty. When the time comes to harvest, I advise you to remember this recipe for homemade pear wine and repeat the preparation technology. The efforts spent will not be in vain, few can boast of such a drink, and there will be a reason to surprise friends and family.

For pear wine, not only sweet, juicy varieties are suitable, but also fruits that are not consumed fresh, for example, wild pears. Only the shade of the finished drink and the aroma, but not the taste, depend on the variety.

The main difficulty in preparation is that it is difficult to obtain pure juice from most pear varieties, while it is necessary to preserve the aroma of the original raw material. I advise you to prepare (wash with boiling water or steam, then dry) the fermentation container in advance. This could be a bottle or a jar. As a last resort, a container made of food grade plastic or mineral water.

Ingredients:

pears – 10 kg;
sugar – 5 kg;
water – 15 liters;
raisins (fresh grapes) – 100 grams;
citric acid – 20-100 grams (depending on the variety).

The normal acidity of wine must is 6-15 grams per liter. Most varieties of pears do not contain the required amount of acid, and taking into account dilution with water and sugar, the acidity of the must becomes unacceptably low, as a result of which the wine turns out tasteless, quickly deteriorates and becomes sick (mucus appears).

The easiest way to increase acidity is with citric acid or juice (the juice of one medium-sized lemon contains 5-7 grams of acid). Without a special device – a pH meter – you won’t be able to determine the acidity of the wort at home; you will have to use your eye. The sweeter the pears taste, the more acid you add (within the range specified in the recipe). Don't be afraid to overdo it a little, it won't spoil the taste.

Raisins are needed as a safety net in case there is no yeast left on the surface of the pears that activates fermentation. Grapes work on the same principle.

Pear wine recipe

1. Wipe dirty fruits with a clean, dry cloth; I advise you not to wash them. Cut the pears in half. Remove the core and seeds. Carefully sort out the pulp, avoiding getting into the wort any rotten, spoiled or moldy parts that could spoil the taste of the wine.

2. Twist the pulp in a meat grinder or grind in any other way until pureed. The smaller the better.

3. In a wide-necked container, mix pear puree, cold clean water, 3 kg of sugar, citric acid, unwashed raisins (mashed fresh grapes). Stir until sugar dissolves. Cover the neck of the container with gauze to protect it from insects.

4. Transfer the wort to a dark place with a temperature of 18-25°C and leave for 2-3 days. Once every 10-12 hours, stir with a wooden stick or a clean hand, drowning the pulp - floating skin and pulp - in the juice so that no souring zones appear. After a day (usually earlier), foam will appear on the surface and hissing will be heard, which means that fermentation has begun.

5. Strain the wort through a fine sieve or cheesecloth. Squeeze the pulp well; it is no longer needed for making wine. Depending on the type of fruit, the pear juice may remain cloudy after filtration; this is normal.

6. Pour the juice into the fermentation container, filling it to a maximum of 75% of the volume, so that there is room for foam, carbon dioxide and new portions of sugar. Place a water seal or a regular medical glove on the vessel with a hole in one of the fingers (done with a needle).

Classic homemade water seal

Glove instead of shutter

7. Transfer the future pear wine to a warm (18-26°C) dark place for fermentation, which lasts 25-60 days.

After 5 days, add a new portion of sugar (1 kg). To do this, remove the water seal, pour 500 ml of juice through a straw into another container, dilute sugar in it, pour the resulting syrup back into the wort and install the water seal. After another 5-6 days, repeat the procedure, adding the remaining sugar (1 kg) according to the described technology.

If fermentation lasts longer than 50 days, to prevent bitterness from appearing, you need to remove the wine from the sediment and put it back under the water seal to ferment under the same conditions.

8. After fermentation is complete (the glove is deflated, the water seal does not release bubbles for several days, sediment has formed at the bottom, the wort has lightened), drain the new wine from the pears through a straw into another container, without touching the sediment at the bottom.

Taste and add sugar for sweetness if desired. You can also fix the wine with alcohol or vodka in an amount of 2-15% of the volume. Adding strong alcohol promotes storage, but makes the aroma less pronounced and the taste harsher.

Fill storage containers to the top with wine (preferably so that there is no oxidation upon contact with oxygen) and seal tightly.

9. Transfer the wine to a dark, cool (6-16°C) place and leave for 3-6 months to age (ripen). As sediment appears, first every 15-20 days, then less often, filter the drink by pouring it into another container. If at the previous stage sugar was added for sweetness, it is better to install a water seal for the first 7-10 days. The finished wine can be poured into bottles and tightly closed.

When stored in the refrigerator or basement, the shelf life of homemade pear wine is 3 years. Strength – 10-12% (without fixing).

In order to fully return from vacation, you need to write a prescription. ;)
From those same honey pears and that same lavender.

Pear and grape jam with white wine and lavender.

The name itself speaks for itself.)
It turned out very tasty, so I’ll write down the recipe so I don’t forget.

Ingredients:

pears - 1.5 kg
grapes (I have muscat) - 500 g
sugar - 200 g (depending on the sweetness of the fruit)
dry white wine - 200 ml
cinnamon - 1 tsp.
lavender - 1 sprig

Preparation

Peel the pears from the core and peel, cut the pulp into slices.
Mix wine and sugar, bring to a boil, dissolve the sugar and add fruit and cinnamon. Cook for 10-15 minutes over low heat.
Switch off. Cool.
After 3 hours, bring the jam to a boil again, add a sprig of lavender, cook for 5 minutes and turn off. Cool.
The third approach is final. It is necessary to prepare sterilized jars and lids. Remove the lavender sprig from the jam, bring it to a boil and pour into jars.

I cooked in a slow cooker, with the lid open, on the “Stew” mode.
Very comfortably! :)

The jam turned out with a pleasant syrup. But I think next time I'll try it with Quittin to achieve a jelly consistency. It should also be nothing.
And this has already been almost all finished. We need to repeat it.

And more lavender... My bush.
Myeeeeeeeee! :))

The amount of ingredients is indicated per 500 ml jar.

For this recipe, choose small and firm pears. Weight is net.

For jam you will need aromatic dry or dessert wine, for example, Muscat.

1. Pour cold water (2 liters) into a saucepan and add vinegar to the water.

2. Prepare a bowl for cleaning.

3. Peel the pears and cut as follows: cut off the stem and the very top of the pear; peel the skin; cut the pear into 4 parts; Using a small knife, cut out the middle, starting from the top, where there are solid remains of the cutting, and ending with the seed pod.

4. Immerse the prepared pear slices in water and vinegar.

5. Place all the peelings (including cuttings and seeds) in a saucepan and add wine to them. Place the pan on the fire and bring the wine to a boil.

6. Place saffron threads in one small cup and dry or fresh lavender flowers in another. And pour some hot wine into both cups. Set the saffron and lavender aside to steep.

7. Cook the peelings with wine over low heat for another 15 minutes.

8. Strain the boiled wine into a bowl for making jam. Wring out the peelings thoroughly and discard.

After boiling, the wine will be cloudy and slightly sticky from boiled down pectin.

9. Place the bowl of wine on the fire, add sugar and, stirring, bring the syrup to a boil.

10. Drain the pears in a colander, drain and add to the bowl with the sugar syrup.

11. Through a fine sieve, pour the saffron infusion and lavender infusion into the basin.

12. Wash the lemon thoroughly with a stiff washcloth and dish soap, cut in half, and then cut into thin slices. Add sliced lemon to pears.

13. Bring the jam to a boil over high heat, reduce the heat to low and cook the pears, shaking the bowl occasionally, until all the slices are soft and translucent.

14. Mix jelfix (pectin) with 1 tbsp. l. sugar, pour it into a bowl and stir so that it is evenly dispersed in the syrup.

15. Add honey to the jam. Bring the jam to a boil, cook for one minute.

16. Transfer the jam into a clean, dry and hot jar. Close the lid tightly and cool.

In order for the jam to fully reveal its taste and aroma, do not rush to eat it, let it ripen for a month or two.

If you don't want to use pectin, increase the amount of sugar to 350 grams per 500 grams of pears.

Found a mistake?

Pear wine is a light, very pleasant drink that ladies are delighted with. You can prepare it not only from fresh fruits, but also from fermented compote and jam. High-quality raw materials, a good recipe - and a fragrant homemade drink will definitely turn out.

How to make wine from pears?

Pear wine is no more difficult to prepare than other wines. Each recipe has its own characteristics, but there are also general rules, following which the drink will turn out tasty and aromatic.

It is better to use unwashed pears for wine - the surface of the fruit contains natural yeast, which promotes the fermentation process.

If the pears were very dirty and therefore had to be washed, it is better to add wine yeast to be safe.

Pears used for wine must be whole and without damage.

A water seal is installed on the neck of the fermentation tank or a medical glove is put on, having first pierced it in one of the fingers.

Homemade pear wine - a simple recipe

Ingredients:

pears - 10 kg;

water - 10 liters;

sugar - 5 kg.

Preparation

Sliced pears are placed in a bottle and filled with syrup made from water and sugar.

Put a rubber glove on the neck of the bottle and put it in a warm place.

When the glove falls off, the wine from the pears is bottled - the drink is ready.

Ingredients:

pears - 4 kg;

sugar - 3 cups.

Preparation

The juice is squeezed out of the pears and poured into a fermentation container.

Cover the bottle with gauze and put it in a warm place for 3 days.

Strain the juice into a new container, add sugar, close the bottle with a water seal and leave until fermentation is complete.

After this, the drink is left to mature for 45 days, and then bottled.

Pear wine at home will be especially appetizing if you add vanilla sugar to it along with granulated sugar. To be sure that the fermentation process will definitely proceed, wine yeast is added to the wort. You can filter the finished drink through a layer of cotton wool or gauze folded several times.

Ingredients:

pears - 12 kg;

sugar - 5 kg;

vanilla sugar - 20 g;

wine yeast - 50 g;

water - 11 liters.

Preparation

The pears are cut into slices and mashed to a paste.

Add 1 kg of sugar to the puree, add water and leave at room temperature for 5 days.

The finished wort is filtered.

The remaining sugar and vanilla sugar are dissolved in 500 ml of wort, yeast is added, mixed and poured into a container with the rest of the wort.

The container is sealed with a lid with a water seal and left at room temperature.

When fermentation is complete, homemade pear wine is drained from the sediment, filtered and bottled.

Ingredients:

water - 15 liters;

raisins - 100 g;

sugar - 5 kg;

pears - 5 kg;

apples - 5 kg.

Preparation

Sugar is dissolved in warm water, raisins are added.

The fruits are cut into slices and sent to a fermentation container.

Sugar syrup is also poured there.

A water seal is installed on the neck and the container is placed in a warm place for 2-3 weeks.

Pour the drink into another container, remove the young wine from apples and pears to a cool place and leave for 3 months.

Ingredients:

pears - 2 kg;

sugar - 1 kg;

water - 2 liters;

lemon juice - 150 ml;

yeast - 20 g.

Preparation

The pears are peeled, cut into slices and placed under a press for 4 days.

On the fifth day, the resulting juice is decanted and poured into a fermentation container.

Yeast, lemon juice, water and sugar are added there.

Mix everything well.

Place a rubber glove on the neck of the jar and leave until the fermentation process is complete.

After this, the finished wine from unripe pears is filtered and bottled.

Ingredients:

wild pears - 8.5 kg;

water - 15 liters;

sugar - 3 kg;

citric acid - 5 g;

wine starter - 500 ml.

Preparation

The pears are cut into pieces and pureed.

Place the mass in a fermentation container, pour in 12 liters of water.

Syrup is boiled from the remaining water and 3 kg of granulated sugar, and after boiling, citric acid is added to it.

Cool the syrup to 36-37 degrees and pour into a fermentation container.

Pour in the starter, cover the neck with gauze and put the bottle in a warm place.

Install a water seal.

When fermentation is complete, the water seal is removed and the neck is closed with a stopper.

When the pulp settles to the bottom and the wine becomes transparent, drain it from the sediment.

The drink is filtered, bottled and stored.

Wine made from fermented pear compote

Ingredients:

compote - 3 liters;

sugar - 2 cups;

raisins - 100 g.

Preparation

A jar of fermented compote is poured into a container, raisins are added and the mixture is heated to 30 degrees.

Add sugar and stir.

Place the mash in a glass vessel, install a water seal and leave it warm for 4 weeks.

After fermentation is complete, the wine is poured into another vessel.

Ingredients:

pears - 3 kg;

honey - 2 kg;

dry yeast - 5 g;

citric acid - 5 g;

pectin - 5 g;

water - 4 liters.

Preparation

The pears are peeled and crushed.

Place the fruit in a fermentation container, add warm water, honey, and citric acid.

Leave the mixture for 14 hours.

Yeast and pectin are introduced, stirred and a water seal is installed.

Keep in a warm place for 7 days, pour into a clean container and close with a lid.

After 4 months, the wine is filtered, bottled and sealed.

The pear wine recipe allows you to make a light alcoholic drink from dried fruit. First, compote is made from them. It must be rich, because a light drink will not make a tasty wine. To cook compote, not only pears are used, but also apples, dried apricots and prunes. It is important to choose dried fruits rather than smoked ones.

Ingredients:

dried pears - 2.5 kg;

dried apricots, prunes, dried apples - 2.5 kg;

sugar - 2 kg;

water - 10 liters.

Preparation

Dried fruits are poured with water, brought to a boil and cooked over low heat for half an hour.

Add sugar and stir well.

The hot compote is poured into a fermentation container and stored in a warm place for 1.5 months, having previously placed a water seal on the neck.

When fermentation has completely stopped, pour the wine into bottles and leave in a cool place for another month.

Ingredients:

pear jam - 1 kg;

water - 1 liter;

sugar - 100 g;

raisins - 100 g.

Preparation

Preparation of pear wine begins by putting jam in a three-liter jar and filling it with water.

Add sugar and raisins.

Cover the container with gauze and put it in a warm place for 5 days.

Strain the wort into a clean container, put a glove on the neck and put it away for 30-60 days in a warm, dark place.

When fermentation is over, drain the wine from the sediment, pour it into clean bottles and put it in the cold.

Carefully drain the wine from the sediment again and pour it into containers - the pear wine is ready!