You will need
- For making wine:
- - 10 kg of pears;
- - 5 kg of granulated sugar;
- - 10 l of water.
- For clarification 10 l of wine:
- - 1.5 g of gelatin;
- - 2 tbsp. water.
Wash pears , cut them into small pieces, take out the seeds. Put the pieces in an enameled container and crush them with a wooden mashed potato. Iron buns cannot be used.
Add 1 kg of granulated sugar to the resulting pear puree, fill in with water and incubate for five days at room temperature .
Drain the wort by filtering it through gauze. Squeeze the cake. Take a small amount of strained wort, dissolve 4 kg of granulated sugar in it, add wine yeast, mix and pour into a container with must.
Place the wort under the water shutter to wander at room temperature. Fermentation will continue for at least 1 week. The result is a pear wine with a strength of 5 to 11 °.
At the end of the fermentation, drain the wine from the sediment, bottle it and put it in a cool place. If necessary, increase the fortress of pear wine. To do this, add alcohol to it or vodka - for 10 liters of wine you need to take 0.5 liters of alcohol or 1 liter of vodka.
Lighten the resulting wine if necessary. Pour gelatin with a glass of cold water and let it brew for a day, changing the water 2-3 times. Add a glass of warm water or wine to the container with swollen gelatin, mix well until completely dissolved and dilute with 3-4 glasses of wine.
Shuffle again and pour into a container of wine. After 2 weeks, when all the dregs settle to the bottom, remove the wine from the sediment.