Sanitize all equipment using sanitizing solution according to manufacturer’s instructions.

Wash and quarter 15 pounds fresh pears under cold water, removing stems and any bruised sections.

Crush pear quarters in a large stainless steel pot using a potato masher until you have a rough pulp.

Stir in 1 teaspoon pectic enzyme and 1/4 teaspoon potassium metabisulfite, cover and wait 12 to 24 hours.

After 12–24 hours, strain the pear pulp through cheesecloth or a fine mesh strainer into the fermenter, pressing gently to extract as much juice as possible.

Add 1 gallon filtered water and 2 pounds sugar (if needed), stir until sugar is fully dissolved.

Measure starting gravity with a hydrometer aiming for 1.080–1.100, then stir in 1 teaspoon yeast nutrient and 1/2 teaspoon tannin.

Hydrate 1 packet wine yeast in warm (not hot) filtered water for 15 minutes, then pitch into the must and fit the airlock.

Ferment at 60–70°F for 12 to 16 weeks, monitoring the airlock for bubbling; primary fermentation slows when gravity reaches 0.995–1.000.

Rack the wine into a sanitized secondary fermenter using a siphon, leaving behind sediment (lees).

Secondary ferment for another 8 to 12 weeks until clear and gravity stabilizes around 0.990.

Rack one final time into clean, sanitized bottles, leaving sediment behind, then cork or cap securely.

Age bottles in a cool, dark place (50–55°F) for at least 6 to 12 months before serving.