Growing Pears in a Bottle©
Posted: Monday, September 01, 2008
by Arlene Wright-Correll
http://www.learn-america.com
The other evening Carl and I were walking through our orchard and we could see this year was going to be a bumper crop of apples, plums and especially pears. At this stage of the game which is mid July, I start making a list of all the friends to call and have them come for a free "U pick" afternoon.
However, during that walk I got to thinking about the pears and the fact that one could probably develop a small cash crop from pears if you lived in or near an area where wine was made or if you wanted to make some unique pear wine as really amazing gifts at Christmas time. I have read that there is a market place for pears grown in wine bottles.
Anyone who has ever seen pear wine or pear brandy in a bottle with a large pear inside will always say, "How did that pear get inside?"
Well here is how…
Should you have a pear tree or two then in early May when the pear buds start developing into fruit one goes out and finds what is called the "king" pear which is nothing more than the strongest looking pear on a branch and then one cuts away all the leaves and other smaller pears and gently slips the "king" pear, branch and all, into a clear clean wine bottle. These bottles are all ready wired at the neck and around the base so one can then connect them to the other branches.
Once you have slipped in the "king" pear you let the pear stop just short of the bottom of the bottle and you make sure your bottle neck faces down so any condensation building up inside the bottle can run out and not ruin the pear.
Wire your bottle up on a good branch so it will be securely suspended and then wait until late August or early September to harvest. Harvesting is merely going out and cutting that one branch of the tree. Harvesting pears in a bottle is usually done before all the other pears have ripened on your tree.
Put up as many bottles as you want to have for selling or making as gifts or wine for yourself.
When you cut down your bottle you pull the pear up to the top of the bottle neck and cutting the branch about an inch above the pear, letting the pear gently drop back into the bottle then the next thing you do is rinse out the bottle as thoroughly as you can and add the wine.
If you do not have a favorite pear wine recipe here is an old one of mine and make sure you have this going and ready so you can pour it into your pear bottles when needed.
I take 4-5 pounds of pears and chop them up and throw into a primary fermenter which is usually a large plastic garbage pail used only for that purpose. Next I add 1 pound of sugar and some citric acid. Next I put in 1 gallon of water that I have previously boiled and then I stir until the sugar has dissolved. When it is cooled I add the pectic enzyme, stir and let it all sit for 24 hours covered with a clean cloth. I now add 1 package of wine yeast and yeast nutrient and let it all sit in a warm place removing the cover daily and stirring each day for five days. Next I "rack" (siphon) it into a clean carboy and fit the opening with a bung and airlock. After 3 moths I "rack" again and prior to adding it to my bottled pears I add potassium sorbate to stabilize and prevent any additional fermentation in the bottles.
If you would like to have other pear wine recipes check out my book "The ABC's of Wine and Beer Making" and the ISBN is 978-0-6152-1167-1 or you can email me on how to get your own signed copy.
However, during that walk I got to thinking about the pears and the fact that one could probably develop a small cash crop from pears if you lived in or near an area where wine was made or if you wanted to make some unique pear wine as really amazing gifts at Christmas time. I have read that there is a market place for pears grown in wine bottles.
Well here is how…
Should you have a pear tree or two then in early May when the pear buds start developing into fruit one goes out and finds what is called the "king" pear which is nothing more than the strongest looking pear on a branch and then one cuts away all the leaves and other smaller pears and gently slips the "king" pear, branch and all, into a clear clean wine bottle. These bottles are all ready wired at the neck and around the base so one can then connect them to the other branches.
Once you have slipped in the "king" pear you let the pear stop just short of the bottom of the bottle and you make sure your bottle neck faces down so any condensation building up inside the bottle can run out and not ruin the pear.
Wire your bottle up on a good branch so it will be securely suspended and then wait until late August or early September to harvest. Harvesting is merely going out and cutting that one branch of the tree. Harvesting pears in a bottle is usually done before all the other pears have ripened on your tree.
Put up as many bottles as you want to have for selling or making as gifts or wine for yourself.
When you cut down your bottle you pull the pear up to the top of the bottle neck and cutting the branch about an inch above the pear, letting the pear gently drop back into the bottle then the next thing you do is rinse out the bottle as thoroughly as you can and add the wine.
If you do not have a favorite pear wine recipe here is an old one of mine and make sure you have this going and ready so you can pour it into your pear bottles when needed.
I take 4-5 pounds of pears and chop them up and throw into a primary fermenter which is usually a large plastic garbage pail used only for that purpose. Next I add 1 pound of sugar and some citric acid. Next I put in 1 gallon of water that I have previously boiled and then I stir until the sugar has dissolved. When it is cooled I add the pectic enzyme, stir and let it all sit for 24 hours covered with a clean cloth. I now add 1 package of wine yeast and yeast nutrient and let it all sit in a warm place removing the cover daily and stirring each day for five days. Next I "rack" (siphon) it into a clean carboy and fit the opening with a bung and airlock. After 3 moths I "rack" again and prior to adding it to my bottled pears I add potassium sorbate to stabilize and prevent any additional fermentation in the bottles.
If you would like to have other pear wine recipes check out my book "The ABC's of Wine and Beer Making" and the ISBN is 978-0-6152-1167-1 or you can email me on how to get your own signed copy.
"Tread the Earth Lightly" and in the meantime… May your day be filled with…
Peace, Light and Love,
Author's note: This article was originally written for GreenThumbArticles.com
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