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Pear Wine

Pear wine has long been a traditional country wine made from orchard surplus fruit. Because pears are naturally soft and aromatic but low in acid, they require more adjustment than apples or berries, but the results can be excellent when balanced correctly. It is often described as a “gentle wine” — light, fragrant, and best enjoyed young compared to heavier hedgerow wines.

The essentials

At a glance

Alcohol 11–12.5% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Intermediate
Harvest August – October (UK)
Primary Fermentation See fermentation notes below
Style Light white-style fruit wine
Colour Pale straw to light gold
Body Light
Sweetness Dry to medium (often best slightly off-dry)
Acidity Low
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About this wine

Pear wine has long been a traditional country wine made from orchard surplus fruit. Because pears are naturally soft and aromatic but low in acid, they require more adjustment than apples or berries, but the results can be excellent when balanced correctly.

It is often described as a “gentle wine” — light, fragrant, and best enjoyed young compared to heavier hedgerow wines.

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Ingredients

  • 6.0–7.5 lb (2.7–3.4 kg) ripe pears
  • 2.0–2.5 lb (900 g–1.1 kg) white sugar
  • Water (to make up to 1 UK gallon / 4.5 L total volume)
  • 1 tsp yeast nutrient (important for pears)
  • ½ tsp pectic enzyme
  • 1 Campden tablet (recommended for fresh fruit)

Wine yeast (half packet recommended)

  • Lalvin 71B (best overall balance)
  • Lalvin D47 (adds body and roundness)
  • EC-1118 (very dry, neutral fermentation)

Optional Ingredients

  • ½ tsp wine tannin (highly recommended for structure)
  • Juice of ½ lemon (often needed to raise acidity slightly)
  • Small piece of ginger (adds subtle warmth and depth)
  • 1 cinnamon stick (optional gentle spice)
  • 1 tsp glycerine after fermentation (improves mouthfeel)
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Equipment

  • The following equipment is recommended to make this 1 Gallon.
  • Sanitising fluid,
  • 2 gallon Fermenting bucket,
  • Demijohn,
  • Hydrometer,
  • Syphon tube,
  • Air lock,
  • Rubber bung,
  • Measuring cups,
  • Muslin bag,
  • Thermometer,
  • Extra long stirring spoon,
  • Kitchen scales,
  • Campden tablets
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Preparation

  • Wash pears thoroughly and remove stems.
  • Remove any bruised or damaged fruit.
  • Do not peel unless skins are very tough — skins contribute aroma.
  • Core and chop fruit into small pieces.
  • Lightly crush or mash to release juice.
  • Place into a sanitised fermentation bag in the primary fermenter.
  • Freezing pears beforehand is strongly recommended to improve extraction.
Step by step

Method

  1. Dissolve sugar in approximately 2.5 litres of boiling water.
  2. Pour hot sugar solution over the fruit.
  3. Add cool water to reach 1 UK gallon (4.5 L total volume).
  4. Allow to cool below 25°C (77°F).
  5. Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if used)
  6. Cover and leave for 24 hours if Campden was added.
  7. Lift fruit bag and allow to drain naturally — do not squeeze heavily.
  8. Siphon liquid into a sterilised demijohn.
  9. Fit airlock.
  10. Top up with cooled boiled water if required.
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Fermentation notes

Primary Fermentation

Add yeast and stir thoroughly.

Stir daily for the first 4–5 days.

Keep fruit submerged gently.

Ferment for 5–7 days at 18–22°C.

Pear must can appear “quiet” compared to other fruits due to its low acid profile, but fermentation is usually steady.

Secondary Fermentation

Allow fermentation to complete over 3–5 weeks.

Rack when sediment reaches 1–2 cm.

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Clearing & ageing notes

Once fermentation has finished

Allow to clear for 1–2 months

Rack if needed

Bottle when bright and stable

Pear wine benefits from short to medium aging

Minimum aging: 3–6 months

Ideal aging: 6–12 months

Peak drinking: 1–2 years

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Tips & notes

Tips for Better Pear Wine

  • Always add tannin — pears are extremely low in structure.
  • Lemon juice or acid blend is often necessary to prevent flat flavour.
  • 71B yeast works well for enhancing fruit expression.
  • Do not over-ferment on fruit — pear pulp breaks down quickly.
  • Slight backsweetening can greatly improve balance.
  • Freezing pears before use improves juice yield significantly.
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Serving suggestions

  • Serve well chilled (8–10°C)
  • Pairs well with poultry, pork, and mild cheeses
  • Excellent with light desserts and pastries
  • Works well as a summer drinking wine
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Storage & ageing

  • Best consumed within 1–2 years
  • Store in a cool, dark place
  • Does not benefit from very long aging
  • Best enjoyed relatively young and fresh
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FAQs

Why does my pear wine taste flat? Pears are low in acid and tannin — add lemon juice and tannin next time.

Can I use overripe pears? Yes — but remove any rotten parts carefully.

Do I need to peel pears? Usually no — skins add aroma.

Can I use bottled pear juice? Yes, but fresh fruit gives better complexity.

Why is fermentation slow? Low nutrient levels in pears — yeast nutrient is important