Instructions

1. Choose a container for fermentation. Popular types of containers include barrels and vats made of oak or redwood. There are also concrete vats that are lined with glass or coated with epoxy. However, most modern wineries today use stainless steel tanks that come with temperature-controlled jackets. This makes them easier to clean, which is important, because it keeps unwanted bacteria out of the wine your making. It also helps you managed the temperature throughout the entire fermentation process.

2. Bring approximately one gallon of water to boil in a large pot. While the water is coming to a boil, chop the 5 pounds of ripened pears into small chunks and place them in your primary fermentation container. A fermentation container is basically the container of your choice in which you age your wine.

3. Place the chopped pears in your primary fermentation container. Add your sugar and citric acid to the container. Pour the boiling water over the chopped fruit and stir until the sugar has dissolved. Let the pears cool until they reach room temperature.

4. Add the pectic enzyme to the pears and let the mixture rest for approximately one day. After 24 hours, add the yeast and yeast nutrient. Cover the container and place it in a warm, dark location. This process is technically called fermentation, because it takes the sugars in the pear juice and converts them into alcohol using the enzymes in the yeast.

5. Stir the pear mixture daily for approximately one week. After one week pout the mixture into a secondary fermentation container. This container needs to have the ability to be sealed airtight. Leave pear wine in an airtight container for approximately three months. After three months, pour wine mixture into sterilized wine bottles. Seal tightly. Let the wine rest for at approximately one year. The longer it ages, the better the wine will taste.