Pear apple honey country wine, on its primary fermentation. Mmm… Pears!
1 gallon glass jug of preservative free apple juice or cider
1 pound honey
1 pound sugar
1/2 cup citrus juice
2 allspice buds
1 cinnamon stick
1 teaspoon premier cuvée wine yeast
1 bunghole fitted to the jug
Jars or bottles for finished wine
Pour most of the apple juice into a pitcher. Warm up about four cups of apple juice in a pot. Mix in the honey until it dissolves, then mix in the sugar too til it dissolves. Pour that all through a funnel into your jug. Chop up the pears and put in the jug. Pour in the citrus juice orange, lemon, tangerine, whatever is easy. Pour more apple juice in but leave about four inches air space from the top of the jug. Sprinkle in your spices, yeast and optional ingredients like yeast nutrient, tannin and pectin enzymes. Okay put the regular lid on and shake that jug for a bit. Then put the bunghole and the air lock in. Put water in the air lock. Keep in a warm part of the house with a towel or something under it to catch spills. Should get bubbly within 24 hours. check often to let out extra bubbles or pit airlock back in. Strain the pears out after a week or two. Rack it off its sediments after a month and bottle it when it stops bubbling when you tip or nudge it. Glass bottles with screw tops are find if you don’t have corking equipment. You can even just put the regular jug lid back on and put it in your fridge and drink it. But if you can cork and age it, do.
Wave incense over it and chant whilst stirring with a wooden spoon to make it witchier.