Apple and Pear Wine (Makes 5 Gallon's)

> 30 - 40lbs pears and apples
> 9.55 lbs sugar
> 1 1/4 tsp yeast nutrient
> 32.5 grams of a 50/50 blend of tartic/citric acid         
> 15-20 drops liquid pectic enzyme
> 5 campden tables
> enough water to make 5 gallons after juicing
> Yeast

Core, chop, press the apples and pears and put into a nylon bag. (You may use a food processor/juicer if you do not have a fruit press). Add all ingredients except for the yeast, (start a yeast culture) let sit 24 hrs. Add the yeast after the 24 hour period.

Let ferment to 1020 sg and rack adding your campden tablets at this time. Let ferment until all fermentation has stopped and rack. Let sit 30 days or until cleared and rack again. Rack as req'd after that to clear, let age 1 year, bottle and drink.