- 4 & 1/2 lb Pears – chopped
- 1/2 lb Bananas, flesh only
- 7 pints Water
- 1/4 teaspoon Tannin, 1 teaspoon Citric Acid
- 1 teaspoon Pectolayse
- 1 teaspoon Yeast Nutrient
- Champagne/ Sparkling Wine Yeast
- 2.2 lb (1 kg) Sugar (& 6 heaped teaspoons)
Definitely up there in the ‘most likely to trick someone into thinking they are drinking commercial Champagne, Prosecco or Cava, Pear Champagne is easy to make, and just a little bit special. It doesn’t matter if your Pears are bruised, just make sure they are very, very ripe.
Remove the stalk from the Pears, give them a wash then chop them up into chunks, core and all.
Put these in a large pan with the Bananas, pour on the Water & bring to the boil.
Simmer for 15 minutes.
Put the Sugar into a sterilised bucket, then strain the contents of the pan onto the Sugar.
Stir to dissolve the Sugar, then leave to cool.
When cool add the other ingredients, sprinkle on the Yeast and cover.
After a couple of rackings, you should end up with crystal-clear (starbright) Pear Wine that is perfectly drinkable.
To make Pear Champagne, add a heaped teaspoon of Sugar to each of your champagne bottles.
Fill each bottle to within an inch of the top, cork & fix on a champagne cage tightly.
Shake the bottle to dissolve the Sugar.
Leave for 3 weeks to ferment.
Chill before opening.