Pear wine (Light, Table, The best – Semisweet)
Ingredients:
leaven from champagne or universal yeast
potassium metabisulphite
1,8 kg of pears
900 g of fine sugar
3 mg vitamin B1
1 flat teaspoon of pectolytic enzyme
1 flat teaspoon of medium
1 heaped teaspoon of citric acid
230 ml of concentrate of light grapes
Pour into the bucket 1,7 liter of lukewarm water and dissolve potassium metabisulphite in it. We wash pears, cut and immediately pour into a bucket, so that they do not darken. Cover and let stand overnight. After 24 for hours we make up with warm water to the volume 3,4 Litre, add sugar and mix thoroughly. When the temperature drops to 21°C, add the remaining ingredients, in addition to concentrate. Set aside for 3 days for fermentation, but we mix every day. We pour the mash into the gander and clog with a stopper with a fermentation tube. After 2 days pour concentrate, make up with cold water to the volume 4,5 liter and cork again. Set in a warm place for further fermentation. When the wine stops working, we remove them and add potassium metabisulphite. Again download after 21 Days. Wine can be sweetened to taste a few days before bottling. You can add a little acid, if the pears were very sweet. Wine is suitable for drinking after 3 – 4 Months.