"I am looking for an Asian Apple Pear
wine recipe...." Thy
This fruit goes by many names--Asian pear, Asian apple-pear, Asian pear-apple, Chinese pear, Japanese pear, Siberian pear, and so on. Indeed, these are not all the same fruit. But all are of the genus Pyrus, or pear, and are either Pyrus pyrifolia or Pyrus ussuriensis var. ovoidea.
Pyrus pyrifolia is the true Asian pear, originally from Japan. Some of its better varieties are 20th Century, A-Ri-Rang, Chojuro, Daisui Li, Hosui, Ichiban Nashi, Ishiiwase, Japanese golden pear, Japanese golden russet, Kimizukawase, Korean giant, Kosui, Nijiseiki, Niitake, Oriental pear, Seigyoku, Seuri, Shinko, Shinseiho, Shinseiki, Shinsui, Singo, Tarusa Crimson, Tsu Li, Ya Li, Yali, Yakumo, and Yoinashi. Most of these are round and resemble an apple more than a pear, but some are oval, oblong, or pear-shaped. These are all sweet to sweet-tart with fragrant aroma; some have a subtle melon flavor. Some produce up to 15% natural sugar, although 9-12% is more typical.
Pyrus ussuriensis var. ovoidea is the true Chinese pear. Its better varieties are Sand pear and Siberian pear. They are not quite as sweet, flavorful or aromatic as are Japanese pears, but make acceptable wine.
Boil the water and dissolve the sugar. Wash, destem and core the apple-pears, being sure to remove all seeds. Chop roughly and put in nylon straining bag with chopped (or minced) raisins. Tie bag and put in primary. Mash apple-pears with 4"x4" piece of hardwood or by other means and pour boiling water over crushed pulp. Cover primary and set aside to cool to room temperature. Add crushed Campden tablet, acid blend, tannin and yeast nutrient. Recover primary, wait 12 hours and add pectic enzyme. Recover primary, wait another 12 hours and add yeast. Cover with muslin. Stir daily, squeezing bag gently to extract flavor. After 7 days, remove bag and let drip drain one hour. Do not squeeze. Return drained juice to primary and allow to settle 24 hours. Siphon into glass secondary, top up if required, fit airlock, and set aside. Rack after two weeks, top up, and refit airlock. Rack again every two months (at least twice) until wine clears. Rack again, stabilize, wait 10 days, and add 1/8 to 1/4 pound sugar (depending on your taste) dissolved in water--2 parts sugar to one part water. Bottle and age 6-12 months before tasting. Serve chilled. [Author's own recipe]
My thanks to Thy at rec.ceafts.winemaking for requesting this recipe.