Wine from pears - lightweight, very pleasant drink, from which the ladies are delighted. It is possible to cook it not only from fresh fruit, but also from the laughing compote and jam. Qualitative raw materials, a good recipe - and the aromatic homemade drink will necessarily work out.
How to make wine from pears?
Pear wine to cook is not harder than other wines. Each recipe has its own characteristics, but there are general rules, following which the drink will be tasty and fragrant.
- Pear for wine is better to use unmeed - on the surface of fruits contain natural yeast, which contribute to the ferrous process.
- If pears were badly contaminated, and therefore they had to be washed, it is better to add wine yeast to reliability.
- Pears used for wine must be integer without damage.
- On the neck of the fermentation container, the hydraulic was installed or a medical glove is installed, pre-punchanged it in one of the fingers.
Wine from sweet pears is performed in moderation sweet and very fragrant. For its preparation it is better to use unfiltered water, but it should be proper quality. The optimal temperature for fermentation ranges from 19 to 24 degrees. At a lower temperature, the wort will not wander.
Ingredients:
- pears - 10 kg;
- water - 10 liters;
- sugar - 5 kg.
Cooking
- Sliced \u200b\u200bpears are laid into the bottle and poured with water and sugar syrup.
- On the neck of the bottle put on a rubber glove and remove into heat.
- When the glove is falling, the wine from pears is bottled - the drink is ready.
To prepare wine from a pear juice, we need juicy and ripe fruits. It is more convenient to squeeze juice from them with the juicer. During fermentation, the wort is mixed every day with a wooden blade. Stop the process of stirring when the mezga is mounted on the bottom. Store ready-made drink in a cool place.
Ingredients:
- pears - 4 kg;
- sugar - 3 glasses.
Cooking
- It is squeezed out of pears and poured it into the fermentation container.
- Cover the bottle of gauze and remove for 3 days to heat.
- Focusing juice into a new container, sugar sugar, closed the bottle with hydraulic and leave until the end of fermentation.
- After that, leave the drink to watch for 45 days, and then spill on the bottle.
Wine from a pear at home will be particularly appetizing, if you also add vanilla sugar to it, along with sugar sand. To be sure that the fermentation process will accurately, add. You can filter the finished drink through a wool layer or gauze folded several times.
Ingredients:
- pears - 12 kg;
- sugar - 5 kg;
- vanilla sugar - 20 g;
- wine yeast - 50 g;
- water - 11 liters.
Cooking
- Pears are cut into slices and knead to the taper.
- 1 kg of sugar is added in the puree, water is poured and left at room temperature for 5 days.
- Ready wort is filtering.
- The remaining sugar and vanilla sugar are dissolved in 500 ml of wort, the yeast is added, stirred and poured into a container with the rest of the wort.
- Capacity is littered with a lid with a hydrotherapy and leave at room temperature.
- When fermentation is completed, the homemade pear wine is drained from the sediment, filtered and spilled on the bottle.
For reliability and better fermentation in the apple-pear wine add raisins. It is not necessary to wash it. The components used in the fermentation container should not occupy more than 2/3 of the volume in it, so that there remains free space for carbon dioxide and foam, which necessarily appear in the process of cooking.
Ingredients:
- water - 15 liters;
- raisins - 100 g;
- sugar - 5 kg;
- pears - 5 kg;
- apples - 5 kg.
Cooking
- Sugar is dissolved in warm water, add raisins.
- Fruits are cut by slices and sent to the fermentation container.
- Sugar syrup is poured there.
- The hydraulic was installed on the neck and remove the container in a warm place for 2-3 weeks.
- Pour the drink into another container, clean and pear into a cool place and leave for 3 months.
Wine from green pears is obtained lighter and transparent compared to the drink, which was prepared from the surrounding fruits. Wine will be ready when the fermentation process is completed, and the rubber glove will fall. Drink prepared on this recipe is not too sweet and strong. Wine is more like a semi-sweet.
Ingredients:
- pears - 2 kg;
- sugar - 1 kg;
- water - 2 liters;
- lemon juice - 150 ml;
- yeast - 20 g
Cooking
- Pears clean, cut by slices and put them under the press for 4 days.
- For the fifth day, the resulting juice is frozen and overflow into the fermentation tank.
- Yeasts, lemon juice, water and sugar are added there.
- Everything is well stirred.
- We put on the neck of the cans rubber glove and withstand until the end of the fermentation process.
- After that, the finished wine from the unripe pears is filtered and bottled.
Wine from the diet pear is considered particularly saturated and transparent, although not so fragrant, both from varietal fruits. To prepare wine on this recipe, you will need a bottle of 40 liters or 2 capacity of 20 liters. In the second case, all components share strictly in half, it is unacceptable to distribute the components "to the eye".
Ingredients:
- wild pears - 8.5 kg;
- water - 15 liters;
- sugar - 3 kg;
- citric acid - 5 g;
- wine sucker - 500 ml.
Cooking
- Pears are cut by pieces and pühric.
- Place a mass in the fermentation container, 12 liters of water are poured.
- From the remaining water and 3 kg of sugar sand, syrup is boiled, lemon acid add to it.
- Syrup cool up to 36-37 degrees and poured into the fermentation container.
- Pouring the solder, cover the neck of gauze and remove the bottle into a warm place.
- Install the hydraulic.
- When fermentation is completed, the hydropouts are removed, and the neck is closed with a plug.
- When the mezga falls on the bottom, and the wine will become transparent, merge it with a sediment.
- Filter drink, bottled and remove storage.
Wine from a born pear compote
Pear wine at home can be prepared not only from fresh fruit, but also from a compote. At the same time, it is quite suitable for a focal drink, which just can not drink so much. It is important only to make mold in compote. Wine will be more tasty if after the end of the fermentation to give him even a month.
Ingredients:
- compote - 3 liters;
- sugar - 2 glasses;
- raisin - 100 g
Cooking
- The bank of the working compote is transfused into the container, sprinkle raisins and warm up to 30 degrees.
- Sugar is added and stirred.
- Place your braga in a glass vessel, the hydraulic was installed and for 4 weeks are left warm.
- After the end of fermentation is overflowing wine into another vessel.
Pear wine, the recipe of which is without the use of sugar, prepare with the addition of honey. The finished drink has a pleasant, slightly sweet taste. Honey for wine is recommended to use fresh May. Cracked product in winemaking is not used. It is good only for making a moonshine.
Ingredients:
- pears - 3 kg;
- honey - 2 kg;
- yeast dry - 5 g;
- citric acid - 5 g;
- pectin - 5 g;
- water - 4 liters.
Cooking
- Pears clean and crushed.
- Place fruit in the fermentation container, add warm water, honey, citric acid.
- Insist a lot of 14 hours.
- Yeast is introduced, pectin, stir and install hydraulic.
- They withstand days 7 warm, overflow into the clean container and closed with a lid.
- After 4 months, the wine is filtered, bottled and shapport.
It allows you to prepare a lightweight alcoholic drink from dried fruit. First, compote is boiled. It should be saturated, because of the light drink of delicious wine will not work. For the cooking of the compote, not only pears, but also apples, kuragu and prunes. At the same time, it is important to choose dried dried fruits, and not smoked.
Ingredients:
- dried pears - 2.5 kg;
- kuraga, prunes, dried apples - 2.5 kg;
- sugar - 2 kg;
- water - 10 liters.
Cooking
- Dried fruits are poured with water, bring to a boil and boil on a small fire of half an hour.
- Add sugar and stir well.
- Hot compote is transfused into the fermentation container and removed in a warm place for 1.5 months, the hydraulic reel to the neck.
- When fermentation completely stops, overflow wine into bottles and remain in a cool place for another month.
Preparation of pear wine at home is possible from fresh fruit and from jam. In this case, you need to look at the situation - if the drink from the water and jam it turns out and so sweet, it is not necessary to use additional sugar, the wine should not be too apparent. Iisen in this case is a mandatory component that will contribute to better fermentation.
The number of ingredients is indicated on a 500 ml jar.
For this recipes, choose small and hard pears. Weight indicated net.
For jam, it will take fragrant dry or dessert wine, for example, muscat.
1. Pour in the pot of cold water (2 liters) and add vinegar to water.
2. Prepare a bowl for cleaning.
3. Clean pears from the peel and cut down as follows: Cut the petiole and the tower of pear; Clean the peel; Cut a pear into 4 parts; Cut a small knife to cut the middle, starting from above, where there are solid cuttings and ending with a seed box.
4. Immerse ready-made pear slices into water with vinegar.
5. All cleaning (including cuttings and bones) fold into the saucepan and add wine to them. Put a saucepan on the fire and bring wine to a boil.
6. In one small cup, pour the filament of the saffron, to another - dry or fresh lavender flowers. And pour some hot wine in both cups. Put the saffron and lavender to the side so that they are blown.
7. Cooking with wine boil on a small fire for another 15 minutes.
8. Perfoliate Welding Wine in the pelvis for cooking jam. Purification carefully press and discard.
Wine after boilion will be muddy and a little sticky from the digestible pectin.
9. Put the pelvis with wine on fire, add sugar and stirring, bring the syrup to a boil.
10. Drop pears on a colander, let the water drain and add to the pelvis with sugar syrup.
11. Through a small sieve, pour in the pelvis of the infusion of saffron and the infusion of lavender.
12. Lemon thoroughly wash the rigid washcloth and soap for dishes, cut in half, and then cut into thin slices. Add a sliced \u200b\u200blemon to pears.
13. Bring the jam to a boil on a strong fire, reduce the fire to a minimum and cook pears, occasionally shook the pelvis, until all slices become soft and transparent.
14. Mix flayers (pectin) with 1 tbsp. l. Sugar, pour it into the pelvis and stir so that he evenly divided into syrup.
15. Add honey to jam. Bring the jam to a boil, boil one minute.
16. Purchase jam into a clean, dry and hot jar. Tightly close the lid and cool down.
So that the jam completely revealed his taste and aroma, do not hurry it, let him ripen month or two.
If you do not want to use pectin, increase the amount of sugar to 350 grams per 500 grams of pears.
Found a mistake?
In order to fully return from vacation, you need to write a recipe. ;)
Of those honey pears and that lavender itself.
Pears and grape jam with white wine and lavender.
The name itself speaks for itself.)
It turned out very tasty, so I will write a recipe, so as not to forget.
Ingredients:
pears - 1.5 kg
grapes (I have a nutmeg) - 500 g
sugar - 200 g (depending on the sweetness of fruits)
wine white dry - 200 ml
cinnamon - 1 tsp.
lavender - 1 twig
Cooking
Pears clean from the core and peel, cut the pulp slices.
Wine and sugar mix, bring to a boil, dissolve sugar and add fruits and cinnamon. Prepare 10-15 minutes on a small fire.
Turn off. Cool
After 3 hours, bring the jam to a boil again, add a branch of lavender, prepare 5 minutes and turn off. Cool
The third approach is final. It is necessary to prepare sterilized jars and covers. Get a branch of lavender from jam, bring it to a boil and pour into banks.
I was cooked in a slow cooker, with a lid open, in the "quenching" mode.
Very comfortably! :)
The jam turned out with a pleasant syrup. But I think, next time I will try with Kittin to achieve consistency with jelly. There must also be anything.
And this almost all perished. Need to repeat.
And more lavender ... my bush.
My pretell! :))
What helps to complete the picture of the festive-covered table, when everything seems to be ready, everything is worth smoking, but something is missing? Of course, a bottle of good alcohol, and if it is a wine from a pear jam, then the best thing that will not only complement, but also decorate your table. In fact, the preparation is quite simple, but long-term, requiring careful preparation not so much products as the consuming material.
We are accustomed that wine is made from grapes. However, in China there is also a tea, made, of course on tea. Today, fruit wines are very much in demand in Russia:, raspberry, plum,.
Wine from a pear jam
Ingredients
- Pear jam - 1 kg + -
- - 1 L. + -
- - 10-100 g + -
- Raisin is not washed - 100 g + -
Previously, to make a drink of gods, grapes crushed feet.
We do not have to do this. We will make wine from pears, and recycled in jam.
Therefore, if there is a jar of the joy - forward!
Cooking of wines from pear jam
- In a glass, well-washed soda three-liter container, put jam, pour water. Now let's try. Sweet? It is good, then sugar can not add. It is impossible to allow the wort to be shown.
- We add raisins. You do not need to wash it. And now interfere.
- Cover the jar of gauze, put in a warm and dark place for 5 days. But, every day viniche, our need to stir. You need it or hand, or a wooden spatula. Hissing, the smell of sour, foam is the correct signs of fermentation.
- In 5 days we remove the pulp that surfaced. Through the sieve, he filled the wort into a clean bank. No sieve? Fold in a few layers of gauze.
- We take a medical glove, on her finger with a needle make a hole, wear banks on the neck. For reliability, the glove is fixed with a durable thread.
- We put the workpiece into a warm and dark place. The fermentation process can last from 30 to 60 days. The ending of fermentation can be seen when the glove is completely blown away, the sediment will appear at the bottom, and the drink itself will become a little lighter.
- Have you already prepared clean containers for further storage? Then, without affecting the precipitate, overflow the pear into them under the neck. We close tightly and carry it into the basement. What should I do if there is no basement? Remove into the refrigerator. There it is stored on average 5 months.
- Through the first 25 days, we use and transfix into another container, excluding the sediment. And again we removes the formation of a new sediment with a thickness of 2 to 5 cm. Thus, filter the drink until the precipitate appears at all. It is impossible to neglect this item, because because of the sediment, the taste will get bitterness.
Now we have already finished wine, we transfix the bottle you like to you, tightly close and remove again. Wine from the boiled pear can be kept for a period of up to 3 years.
How and with what to file wine from the pear jam
Experienced sommelier recommend wines to open immediately before serving. And be sure to consider the feed temperature, it must be 14-16 degrees. Every 10 minutes in the refrigerator it is cooled at 2 degrees, and is similarly heated at room temperature.
Homemade pear wine is perfectly combined with fish, white meat, seafood, nuts, sharp snacks. Serve them in high thin glasses filled with this divine drink on 2/3 of the glasses.
But you should not hurry to quickly open a bottle of wine. Homemade wine from a pear jam can serve as an excellent souvenir.
And what fate is waiting for your pear potion?
