Cranberry / Pear Blush

 

3 gallons

 

· 10 lbs ripe pears 

· 6 lbs fresh cranberries

· 1 lb white or golden raisins 

· 5 lb granulated sugar 

· 2 gallons water (more or less, depending on amount of fruit used) 

· 3 tsp acid blend 

· 2 tsp pectic enzyme 

· ½ tsp grape tannin 

· 3 crushed Campden tablet 

· 1 tsp yeast nutrient 

· 1 packet Champagne yeast 

 

Wash cranberries and pears sort for soundness. Chop or grind the cranberries and core and slice or chop pears, be sure to save the juice no seeds! (When I work with pears or apples I place my bag in a large bowl with a pint of water and crushed Campden tablets in the sink, as I chop the fruit goes right into the bag, this helps stop the fruit from browning and the whole thing can be dumped into the primary.) Place all fruit and raisins into a nylon straining bag put bag and extracted juice into the primary. Boil water and add sugar to dissolve, pore over fruit. When cooled to room temperature, add pectic enzyme and yeast nutrient. Check SG (1.085) add sugar as needed. Stir, cover with sterile cloth or lid and set aside for 12 hours. Add yeast, recover and push down fruit daily. After about 10 days of fermentation, squeeze bag to extract all juices, transfer to secondary, and fit airlock. Rack after 30 days, top up, refit airlock, and ferment to dryness. Pear wines are notorious for not clearing, but that’s another subject and a few months down the road!