medieval-religion: Scholarly discussions of medieval religion and culture
Meg,
It's been a few years since I've made wine, but the process is quite
simple (or I would have never caught on).
I gave my books away, I fear. However, google "pear wine recipes", and
you should have several hits. For variety, google it in French,
Italian, or German.
The trick, if there is a 'trick', is to measure carefully, use
meticulously clean utensils, and appropriate yeast. Stay within those
rules, and it's no more difficult than making lemonade with genuine lemons.
Where to get the yeast? There should be a store for wine-makers in your
area. They will have it in abundance. Of course you can always use
baker's yeast, but the results are uncertain. Or you can do as did our
medieval predecessors and trust to the yeast on the skins of the pears.
That, too, is uncertain since the monks and nuns did not have the choice
of insecticides that the modern orchard endures. It may take a couple
tries, but you will soon be making a perry to your own taste.
Bon chance!
Frank
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