🍐 How to Make Homemade Pear Wine (~12% ABV)

Turn ripe, juicy pears into a smooth, medium-dry wine that captures the subtle sweetness of the fruit. Perfect for beginners, this pear wine uses split sugar fermentation and standard homebrewing equipment for consistent results.

🍷 Ingredients (1 Gallon / 4.5 Litres)

• 3–4 kg ripe pears (cores removed, skins on)
• 600 g white sugar (split across two stages)
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 Campden tablet (optional)
• 1 sachet of white wine yeast (QA23 or EC-1118 recommended)
• Water to make 4.5 L

🥄 Method

Step 1 — Primary Fermentation (Days 0–7)

1. Chop and lightly crush the pears into a sterilised fermenting bucket.
2. Dissolve 400 g sugar in hot water, pour over fruit. Top up with cold water to ~3.5 L.
3. Stir in pectic enzyme, yeast nutrient, and Campden tablet if using. Cover and leave 12–24 hours.
4. Take a hydrometer reading. Target OG: 1.060–1.065.
5. Pitch yeast and cover loosely. Stir daily with a stirring spoon for 5–7 days.

👉 Checkpoint: When SG drops to 1.020–1.030, strain fruit and move liquid to a demijohn.

Step 2 — Secondary Fermentation (Week 1+)

1. Dissolve remaining 200 g sugar in cooled water. Add this to the strained liquid in the demijohn.
2. Top up to 4.5 L with water.
3. Check hydrometer again. Target OG: 1.080–1.085.
4. Fit airlock & bung and allow fermentation to finish.

👉 Final Gravity (FG): 0.995–0.990 for medium-dry pear wine (~12% ABV).

Step 3 — Clearing & Bottling

• Rack off sediment every 2–3 months until wine is clear.
• Bottle using bottling equipment & caps once stable and bright.

Ageing: Drinkable within 6–9 months, improves over 12 months.

💡 Tips for Success

• Hydrometer readings ensure balanced sugar and ABV.
• Split sugar feeding keeps yeast healthy.
• Use ripe, blemish-free pears for best flavour.
• Patience improves clarity and taste.
• Sterilise all equipment (fermenting bucket, demijohn, airlock & bung).

🍷 Final Thoughts

Homemade pear wine is subtle, smooth, and medium-dry. With proper fermentation, patience, and clean equipment, you’ll produce a refreshing wine that highlights the natural pear flavour.