Pear Wine ~ Update

Our pears have been sitting in a bag in this brewing bucket for 6 weeks now.  Just the other day, Hubby had a conversation with a co-worker who makes wine.  We got some tips.

He asked questions, we got answers.  We explained that the two locations we can purchase supplies as, would not provide recipes.  They said, we provide a kit, you find the recipe "there are tons on the internet."  We knew this.  We found one, and well, we found another store that provides a recipe with full instructions.  Do your research folks.  Or just follow blogs like mine, with trial and error, ha ha.  So far, no error.

He said we needed an acid to keep this from turning into vinegar.  We removed the bag of fruit.  Squeezed it and poured it into our 3 gallon carboy (glass).

Here is the carboy filled with pear wine.  We added some sliced organic lemons, per the advice to keep this wine and not vinegar.

My photos are not so great.  Hubby was in a hurry to get this done, and I wanted it documented.  The bubble airlock (in Hubby's hand) was placed in carboy top.  We'll let it sit for another week or so, and it will be done.  We did a tasting on it before transferring the wine, and it's pretty good.  

We have learned that the bucket is heavy when pouring into the carboy, and takes two people.  Even removing the fruit is heavy.  We are not purchasing a cork machine just yet.  This year we are bottling in recycled wine bottles with screw caps.  This is a "trial" year, so we didn't want to put too much money into it. 

I've been told you can use the removed fruit to make moonshine, which would be an excellent source for tinctures.  I'm not sure how to do that, so we didn't save the fruit. 

It is looking even more lovely today.  The sediment is now forming all at the bottom as it should.  Now...to collect some wine bottles.