Pear homemade wine made from pears on yeast

Cut pears into quarters. Of course, we throw out the seed pods along with the tails and skins. We put the quarters in a large container, pour boiling water over them. We put the press so that it presses on the pears, and do not touch them for exactly 4 days.

On the fifth day, we remove the press and filter the juice through a gauze / sieve. We measure how much we got, and based on this, we determine the exact volume of water we need. 

Pour the juice into a large bottle or jar. Pour lemon juice with sugar into it, and dilute dry yeast in the mixture. When the yeast starts fermentation, and bubbles will go into the mixture, stir it. After that, we keep the juice container untouched for three days. 

The fermented juice is separated from the sediment through a clean cloth. You can use both gauze and any other, not too dense matter. Filtered homemade pear wine we leave it to keep up for six months. It's a long time, but good wine takes a decent amount of time. We store homemade pear wine , like any other alcohol, exclusively away from light and excessive heat!