2Kg pears (courtesy of Tom) 500g sultanas 5 litres water 3 small limes 1.2Kg sugar yeast & nutrient ½ tsp citric acid ¼ tsp tannin ¾ tsp amylase 1½ tsp pectolase

DAY 1: 16-10-02
The pears were coarsely chopped and placed in a large pan. To this ½Kg sultanas, the thinly sliced limes and 5 litres of cold water were added. The contents was brought to the boil, and simmered for a couple of minutes before being removed from the heat and allowed to cool over night. A starter bottle was prepared.

DAY 2: 17-10-02
The 'fruit soup' was strained through a nylon bag, then once through muslin to yield approx. 5 litres of cloudy yellow/orange liquid. 4.5 litres was measured off and transferred to a fermenting bin. To this 1.2 kg sugar, 1tsp yeast nutrient, the citric acid, amylase, pectolase and tannin were all added and stirred until dissolved. The starter bottle was added and the bucket closely covered and left for fermentation to get underway.

DAY 5: 20-10-02
Having settled down, the fermenting liquor was transferred to a demi john and airlocked.

WEEK 16: 10-02-03
Airlock activity had ceased some time ago, yet the brew remained obstinately cloudy. The gravity was checked and somewhat disappointingly found to be 1030, indicating the fermentation had stuck prematurely. Possibly due to an initial excess of sugar in the pears, or more likely to the bad batch of yeast that has seen so many brews of this vintage needing a restart. The taste wasn't unpleasant, though not surprisingly a little sweet! The wine was racked into a clean demi john and treated with KwikClear to try an remove some of the haze. Once the new sediment has dropped it will be racked again and a restart bottle will be prepared, and hopefully the wine will complete to dryness.

WEEK 19: 03-03-03
Having settled to brilliant clarity, the brew was racked again, and a starter bottle prepared using the now ubiquitous SB3 high alcohol and country wine yeast. Once topped up again hopefully the wine will ferment to haze free dryness. Time will tell!

WEEK 33: 08-06-03
The wine's gravity was measured to be around 999. Although not as dry as some brews, a definite improvement over the result obtained back in February! There was still some barely perceptible activity, but essentially this brew was finished and can be bottled at the next convenient time.

WEEK 38: 14-07-03
The wine was racked onto two crushed campden tablets and a teaspoon of potassium sorbate. Once dissolved the brew was given a final polish through the VinBrite and bottled into green glass.
A good white with mellow flavour.