Different varieties of pears are suitable for this recipe. In any case, the drink will be pleasant to taste.
Total 80 d.Active
(your participation is required)
1 h.The number of servings10
Pears10 kgsahar5 kgvoda15 llimonic acid100 g of raisins20–80 g
- Sort pears, but don’t wash. Just wipe the most dirty.
- Cut the fruits into half and remove the seeds. Grind softness in a meat grinder to get puree.
- Put the puree in dishes with a wide throat, add 3 kg of sugar, cold water, citric acid and raisins.
- Cover with gauze and leave in a dark place at a temperature of 18–25 ° C. Stir several times a day with a wooden spatula.
- In about a day, the fermentation process will begin: foam will appear on the surface, and the smell will become sour.
- When this happens, strain the entire mass through a gauze folded several times, squeeze well every time.
- Pour the liquid into clean glass containers. Make sure that they are more filled than on ⅔.
- Close the vessels with hydraulic planters or use ordinary medical gloves with a punctured finger, fixing them with an elastic band.
- Leave wine again in a dark place. After 5 days, through a tube of about 500 ml of juice, dissolve a kilogram of sugar in it and return back.
- After another 5 days, add the remaining sugar in the liquid in the same way.
- After 30-60 days, scatter the wine, try not to affect the sediment at the bottom. Use a thin tube, for example from a dropper. Put one end into a container with wine, the other is directed into a clean bottle.
Express the wine only after the glove is blown away, and the hydraulic recovery will stop letting bubbles.
- Leave wine in a dark room with a temperature of not higher than 15 ° C for 3-6 months.
- Approximately every 15-20 days or less often pour wine into another container to filter.
- Pour the finished wine from pears into bottles and clog with plugs.