METHOD:

Use ripe to firm-ripe pears.

1. Wash, drain, remove stems, cut in half and core. Cut into smaller pieces.

2. Using nylon straining bag (or press), mash and strain out juice into primary fermentor. As juice is extracted immediately add campden to prevent spoilage and browning. Keeping all pulp in straining bag, tie top, and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hours, add yeast. Cover primary.

5. Stir daily, check Specific Gravity, and squeeze pulp lightly to aid extraction.

6. When ferment reaches 1.040 (3-5 days), squeeze juice lightly from bag. Siphon wine off sediment into glass secondary.

7. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

8. Siphon again in 2 months and again if necessary until clear before bottling.

For Perry, when ferment is complete gently stir in 1/4 cup dissolved sugar per gallon. Bottle in champagne or returnable soda bottles. Apply crown caps, age for 3 months, cool and enjoy.

VARIETIES

Pear trees (Pyrus communis) make a handsome addition to the garden. Properly pruned and cared for, they take a heavy soil better than most. Good ones to plant are: Bartlett, Bosc, Packham Triumph, Seckel and Clapp Favorite. Most pears prefer cool winters.