The production method of pear wine is as follows:

Preparation materials: pears, wine quartz

1, pear selection. Try to choose a larger head, smooth surface pears, generally such pears in the water and sugar is higher.

2, tool preparation. Prepare a good altar (glass or ceramic can be) and wine (try to choose fruit wine wine), as well as juicer and other tools, altar should be sterilized before use.

3, pear processing. The pears will be cleaned, peeled off the skin, dig out the core, and then use a juicer to juice the pears into a spare.

4, fermentation. Pour the pears into the altar (don't overfill the altar), add the wine and seal the fermentation for 7~15 days, the specific time is decided according to the local climate and temperature.

5, change the jar. Wait for the fermentation to be basically completed, transfer the fruit wine in the altar to another altar, and change the altar every few days, meanwhile you can add some rock sugar appropriately.

6, filtering. Wait for the fruit wine in the altar to precipitate, use gauze to filter out the sediment in the wine, so that the wine becomes clarified, and the fermented pear wine can be directly consumed or further blended.