Has anyone made perry (pear cider) before?

whitewash

whitewash

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Hi All

Having recently bought a house with two MASSIVE pear trees in the backyard i need something to do with them, i dont like pears (its the texture i dont like!) and there are only so many pears I can deposit on my friends and family! :lol:

has anyone ever made perry before now as i think thats the best method of using them productively, does anyone have any tips etc?


thanks!
 
Dunno about the brewing side, but a steam juicer will extract the juice (duh!) while leaving the grittiness behind.

This juicer is the cheapest in the UK, and £30 less than other sellers.
 
Can't help you with perry I'm afraid (assuming you mean fizzy stuff) but do have a tried and tested recipe for superb dry pear wine which I can post here if you want it.

I'm starting my first lot of mulberry off this evening. Picking the fruit was something of a toil - tall tree, short person, wonky ladder - so I hope the results make the effort worthwhile! :lol:
 
I'm in the same position - new house with big pear tree. So I'm watching this thread with interest to find a perry recipe!
Alison, I'd be interested to hear your pear wine recipe please.
 
Farmer's market or farm shop nearby?? They might buy the lot off you if you can't sell them there directly.
 
TopBanana said:
<snip> .... Alison, I'd be interested to hear your pear wine recipe please.
Click to expand...
My pleasure Tim. This one is a big favourite amongst the girly pals I play bridge with on Wednesday evenings :beer:

  • 5 lbs of ripe pears
  • 2.5 lbs of ordinary granulated shop-bought sugar
  • 1 teaspoon of citric acid
  • 1 gallon of water
  • Yeast and nutrient
Don't bother to peel or core the pears, just roughly chop them. Put them into a large saucepan with the water and bring slowly to the boil. Simmer gently for no longer than 20 minutes, otherwise the resultant wine will be cloudy. Strain the juice through a sieve onto the sugar in a bucket or other appropriate vessel and add the acid and yeast nutrient. When it's cooled to blood heat transfer it to a demijohn, add yeast (I've found Tokay to be the most suitable) and fit an air lock.

Don't fill the demijohn to the bottom of the neck but keep some of the boiled pear juice to one side in an air-locked bottle to add when the first lively fermentation has slowed down. This reduces the danger of wine foaming out through the air lock - as a person who discovered this the hard way, I speak from experience! :lol:

You can make this wine more dry by cutting the sugar down to about 2 lbs per gallon of juice.

Wine making is a very imprecise science but always worth giving a go! What's to lose if you're overloaded with fruit, can stand the cost of a bag of sugar and have 10 minutes a month to spare? :shrug: Go for it - and keep us posted!
 
That's brill, thanks Alison
(sorry for the minor thread highjack whitewash)
 
Is that the same way to make ordinary cider as we have an apple tree in our garden and would love to try.
 
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