Pear Mead

I started another batch of Mead today. I decided to go with a pear because it's what my wife really wanted.


The Recipe

2 pounds bosc pears
3 quarts water
4 cups honey
Pasteur Champagne Yeast (the leftover package from the strawberry mead)

Start off by cutting all the pears up into slices, then toss half of them into a blender with 1 cup water. Blend for about 30 seconds, toss into a bowl, then repeat with the second half of the pears. Take the 3 quarts of water (minus 2 cups) and set to boil. Soon as the water starts to boil toss in the honey, and the pear mash. Let it stew for a couple of minutes. Don't boil it long enough to get a hard boil, you just want to kill any bacteria and stew it all together slightly. The longer you let it boil the more flavor will dissipate from the honey. I started the yeast off in about a half a cup of water at 75 degrees (i love my new thermometer!) and let it sit for about 10 minutes before dumping it into the mash.

I took a hydrometer reading at 75 degrees and it measured at 90

A note about this recipe: my measurements are a bit off, and this makes slightly more than a gallon of mixture. So if you try this recipe and your using a gallon jug either be prepared to dump some mash out or dump some into a smaller container until you strain out the fruit. Make sure you leave some room at the top in the gallon jug. This mixture will foam quite a bit.