Light pink, sweet and tart, this Raspberry-Pear Wine is a joy to behold. Whether dry or sweet, it makes a lovely picnic wine when paired with chèvre, crackers and fresh fruit.
1 gal (3.8 L) water, divided
⅛ cup (20 g) raisins, chopped
½ lemon, chopped
1 cup (240 ml) strongly brewed black tea
2 lb (910 g) sugar
3 lb (1.4 kg) fresh pears, chopped, frozen and thawed
1 lb (455 g) fresh raspberries, frozen and thawed
½ packet (2.5 g) Lalvin K1-V116 yeast
1. Gather your ingredients and sanitize your supplies. You’ll need a 1- or 2-gallon (3.8- or 7.5-L) stockpot, a long spoon, a straining bag, a 2-gallon (7.5-L) brew bucket, a funnel, a strainer, a gallon (3.8-L) carboy, a racking cane and a bung and airlock.
2. Heat ⅔ gallon (2.5 L) of the water in the stockpot with the raisins and lemon until almost boiling. Remove the pot from the heat and add the tea. Cover the pot with a lid and let the mixture steep for about 10 minutes. Stir in the sugar until it is completely dissolved.
3. Put the pears and raspberries in a straining bag and tie it shut. Place it in the bottom of the bucket and gently mash it with your spoon to release the juices. Let the must cool until you can safely pour it. Use the funnel and strainer to pour it into the bucket. Add the remaining ⅓ gallon (1.3 L) of water and stir the must. Seal the bucket with the lid and airlock.
4. When the brew bucket is cool enough to handle, pitch the yeast. First, sprinkle the yeast into the brew bucket and stir it in to add oxygen and mix in the yeast. Put the lid onto the bucket, making sure it is sealed, and then put the airlock in place. Label the bucket with the name of the brew and the date and set it aside somewhere out of direct sunlight for 3 to 4 days. Pick up the bucket and give it a gentle swish every day to help keep it mixed and to inhibit mold growth on the surface of the wine.
5. Taste your wine on racking day, since this gives you an opportunity to add a sugar syrup (here, here or here) if you want a sweeter brew. Rack your wine from the bucket into the carboy. Seal it with the bung and airlock and let it work until you no longer see bubbles. Bottle when ready.