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Create a new favourite list. Please enter a name for your new list: Please enter a name for your new list:. So do you think with the steady hydrometer reading we could go ahead and bottle?
Or should we wait a little longer until we see less bubbles in the airlock? Thanks again for such an awesome recipe!!! Otherwise, you can add some energizer to boost it so that it will ferment into wine. I usually do a mix of both. Notify me via e-mail if anyone answers my comment. Pear Cider and Wine. Print Recipe. Scale 1x 2x 3x. See the section above if you are new to cider and winemaking. Wash the pears. Cut them in half and remove the core and any bad spots.
Leave the skin on. Boil 4 cups of water. Pour the boiling water over the pears, then use a masher to mash the pears and extract the juice. Bring the remaining 14 cups of water to a boil, then pour the boiling water over the mashed pears. Put a lid on the pot and stash it in a quiet corner of your house. After 24 hours, add the sugar, acid blend, yeast nutrient, tannin, and lemon juice. Stir well to mix the ingredients. Follow the instructions on your yeast package some will require re-hydrating before use.
Hi Sue, good questions! Honey ferments a bit slower, and I think it adds a heavier mouthfeel at the end. So you mention Pectic enzyme in the blog post but its not in the recipe. It is typically suggested that you add it to your fermentation vessel before adding your juice and then waiting a bit before adding the yeast.
If so, what adjustments to the perry cider do you think i might have to make? Thanks Wayne. Hi Wayne, good question! The thawed juice should be just fine for cider and freezing is not an issue. Other than that though, defrost and go at it! I hope it works well for you. Wayne, I live in Texas and have the same situation. Frozen fresh pear juice works well for cider. I plan on trying this recipe with the pears I picked earlier this year.
The Perry I made last year had been a disappointment so I need to try something new. Just champagne yeast and some honey when we bottled to get carbonation. Do you think I could pour the bottles back into fermentor and add some extra sugar or juice concentrate to boost alcohol and maybe improve flavor of last years batch?
Good luck! How do you know when the pears are ready for pressing. I have an enormous sand pear tree at the farm I recently purchased. I had pounds and pounds of fresh pears that I turned into cider with a juicer. Is there anything I can do to improve the taste or is it just the type of pear that makes it so watery tasting?
Will letting it sit help? Thank you for a wonderful easy to follow article! How it tastes, in the end, will really depend on the variety of pears you used. Perry pears are pretty abrasive and generally inedible or close to it. Bitter, acidic, astringent…but all that super concentrated flavor goes really well in the finished perry. I have a long discussion of this in my article on apple wine , and you can use the same amounts and instructions.
Acid will bring out whatever flavor is there. Just drop them right into the secondary fermenter. Be careful with cinnamon, it can be abrasive, vanilla is nice though. Adventurous cider makers have combined pear with berry flavors, apricot , and apple, providing a number of different taste options for lovers of this drink.
Tricia has a Literature degree from Sonoma State University and has been a frequent DelightedCooking contributor for many years. She is especially passionate about reading and writing, although her other interests include medicine, art, film, history, politics, ethics, and religion.
Tricia lives in Northern California and is currently working on her first novel. Tricia Christensen.
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