1 - Rinse your pears to remove any dirt.

2 - Chop them up into 1 inch cubes and add them to a fermenting bucket.

3 - Sprinkle on the juice of 1 lemon and 1 teaspoon of pectolase. Stir, cover
and leave for an hour.

4 - At the same time, draw off 6 pints of cold tap water and allow to come up
to room temperature.

5 - Once the hour is over mash up the pears with a potato masher.

6 - Add the water to the pears. stir and take a sample to
take a hydrometer reading.

7 - Pears have a lot of sugar in them, so you'll need to read your hydrometer
and see how much more sugar you need to add to bring it up to 14%. 14% seems
high, but pears have sugars that yeast can not eat, so we need to go higher
than normal to make a wine that will finish at about 12%. Ideally you want a
reading of 1.088.

8 - Mix the sugars together and add in the sugar 250g at a time, stirring and
then taking a hydrometer reading, until you reach the desired gravity of 1.088.

9 - Add in your acids, tannin and yeast nutrient and stir.

10 - Sprinkle over the white wine yeast, put the lid on loose.

11 - Put in a warm place 18-22C for 7 days.

12 - Take a look on day 4 and if all the pear pulp is floating on the top, with
a sterilised spoon, gently stir the pulp back in. Replace the lid and leave to
ferment.

13 - After 7 days, strain the liquid into a Demi-John Squeezing the pulp to get
all the juice out.

14 - Put the Demi-John in your warm place and leave to ferment for 2 more
weeks.

15 - Take a sample of the wine and with your hydrometer, check the specific
gravity. It should now be below 1.010 and ideally around 1.000.

16 - To be sure it has finished fermenting, only a handfull
of bubbles should pass through the airlock in 24 hours and if you can, take a
hydrometer reading for 3 consecutive days it should be the same reading.

If it has not reached this level yet, put the airlock back in and put back in
your warm cupboard for 1 more week. Then test again.

17 - Once the fermentation has completed and no more air bubbles are passing
through the airlock, rack (siphon) the wine off the sediment into a clean,
sterilised demi-john, being careful not to disturb the sediment a the bottom.

18 - Add the fermentation stopper and 1 crushed campden tablet (per 4.5 litres)
to the wine and replace the airlock.

19 - Swirl the wine around in the demi-john. You will notice
lots of bubbles and gas being released. This is trapped CO2. This needs to be
removed to aid the clearing process.

20 - Swirl the wine around in the demi-john 3 more times, swirling for 30
seconds and then leaving to settle for 5 minutes.

21 - Put the demi-john somewhere cool and where it won’t be disturbed for 2
days (preferably below 18°C) to allow the Fermentation Stopper to kill any
remaining yeast.

22 - After 2 days, add the Finings (as per the instructions on the packet),
then put the demi-john somewhere cool and where it won’t be disturbed for 2
weeks (preferably below 18°C) to allow the wine to clear.

23 - Once clear, take the final hydrometer reading. This will tell you the
proof of your finished wine.

24 - Rack off the sediment to a clean sterilised bucket or demi-john.

25 - Bottle and ideally leave for 3 months for its full flavour potential to be
reached, but it is also great for drinking after just a month.