A good pear wine recipe comes from HomeBrewIt.com. This recipe requires basic wine-making supplies and several pounds of fresh pears, and it takes about three months to age.
For this recipe, it is important to use 4 pounds of ripe or firm-ripe pears. Wash every pear, remove the stems, and then core and cut them into small pieces. Using a press or nylon straining bag, mash the fruit and strain the juice into a primary fermenter. Immediately add a Campden tablet to prevent browning and spoiling. Tie off the top of the straining bag, and place it into the fermenter.
Stir in 6 pints of water, 2 1/2 teaspoons of acid blend and 2 teaspoons of pectic enzyme. Cover the fermenter and allow it to sit for 24 hours. At this point, prepare 1 package of wine yeast with 1 teaspoon of yeast nutrient. Stir the mixture daily, check specific gravity and squeeze the pulp lightly. When the ferment reaches 1.040, after about three to five days, squeeze the juice from the bag. Siphon the wine off of the sediment into a glass secondary fermenter, and then attach the air lock.
When the ferment is complete and the specific gravity is about 1.000, again siphon off the sediment into a clean secondary fermentor and reattach the air lock. Siphon the liquid again in two months, and if necessary, ferment it longer until it is clear. Bottle the wine before chilling and serving.