Pear Wine

• 4 lbs (1.8 kg) pears whole skins seeds still on
• 6 pints water
• 4 cups (950 ml) sugar
• 2 tbsp (30 ml) lemon juice
• 1 package bakers yeast

1. Use ripe pears wash and drain, remove stems, cut in smaller pices, put into a nylon straining bag and extract the juice.
2. After the juice is extracted add to the water and add remaining ingredients.
3. Dissolve the yeast and let it ferment; will take about 3 to 4 weeks if kept at around 70 to 75 degrees (25 C.).
4. After it is done fermenting let it sit and settle.
5. At this point it can be put in the refegerator this will help it settle.
6. Once that it is clear it can be bottled and is ready for drinking.
7. Should have about 10 to 12% (alcohol content).
8. Keep for a long time also keep out of the sun light as it will make it bitter.

skins seeds still, water, sugar, lemon juice, bakers yeast

Taken from online-cookbook.com/goto/cook/rpage/00086D (may not work)