Pear Wine, Dry

Ingredients

• Crush the fruit in a plastic pail or tub or crock. Add one quart
• of boiled water that has cooled for about every gallon of crushed
• fruit. this is not critical, the more water you add the lighter in
• body the wine will be but it will have desired alcohol content if
• you increase the sugar accordingly. Half Crushed fruit and one-third
• or one-half added water makes good wine. Let the must stand for
• about 24 hours then strain through a piece of clean muslin and
• squeeze out but not too hard. Throw away the squeezed out fruit
• pulp. boil one-third of the sugar for about two minutes in a half
• gallon of water for every gallon of must. Let cool to lukewarm
• and add to the must, add the wine yeast or baker's yeast and let
• ferment for about 10 days. Siphon the fermenting wine into another
• sterilized jug leaving as much of the sediment behind as possible.
• Boil one-third of the sugar about two minutes with a half gallon
• of water for every gallon of the original must. Let cool and add.
• Let ferment for 14 days. Boil the last third of the sugar about
• two minutes with a half pint of water per gallon of the original
• must. Let cool and to the wine. Let ferment until all fermentation
• has stopped. If the wine is clear siphon into bottles or jugs and
• seal. If not clear, "rack" into another sterilized jug being sure
• that the jug is full to the top and let clear then siphon into
• bottles or jugs. Fill bottles up to about two-thirds of the bottle
• neck length.