What do 16 pounds of pears, 3 gallons of water, and 10 pounds of sugar have in common? In combination with some yeast, pectin, and a few other powdery substances: they can all be used to make wine! This year's crazy weather has resulted in a very full pear tree, as opposed to last year when we maybe harvested six. So what's a girl to do with an over abundance of these little green guys? That's right. Make wine.
Last year I bought a wine making kit to use with the peaches we harvested. My first attempt ever at processing wine came out pretty good. A little drier than expected, similar to a riesling, but pretty good none-the-less. This go around I am aiming for a sweet pinot grigio. The key to this process is successful racking: filtering stages that reduce the fruit sediment and yeast yielding the clear liquid known as wine, aka Vino. Plus, I have read that with pear wine you typically add in about six cups of honey midprocess. I am no expert, but I did stay at a Holiday Inn Express once. So, that's the game plan.
About three months from now we shall have a finished product. I am a firm believer in planning ahead so I'd like to solicit ideas for names starting now. Get your creative juices flowing and leave a comment.