Pear Cider - How to Make an Easy Perry
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- Опубликовано: 30 июл 2024
- Pear Cider, how to make an easy perry at home. Perry is cider made from pears instead of apples. We used whole fruit that we juiced for part of this, but also used pear juice since juicing fruit is really more work than it's worth UNLESS you have a very large, very abundant source of fresh pears. If you have that... by all means, juice your fruit to make pear cider! Great perry isn't difficult, and if you have that kind of access to pears, perry is something you should try!
Finishing the Perry (Pear Cider) • Pear Cider (Perry) - F...
Ingredients:
5lbs Bosc Pears
3 Quarts Knudsen's Pear Juice: amzn.to/33OeL03
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When I made my Perry with fresh pears from the garden I used the grater disk on the food processor to coarsely grind the pears and pressed them through a cloth by making a bag and then turning it (wringing?), squeezing all the liquid out by force. The yield was around 80%, what was left was very dry. This turned out to be the best carbonated low ABV drink I made so far.
Hey Folks! Mike from Toronto here again. I had a boatload of pears again this year and have already started making them into cider. The first batch fermented to 6% and I've got about 50 more pounds to process into cider. It's turning out perry, perry good! 😄
Sounds great!
“Fermentation wants to make itself you just got to get out of its way” teachings from the book of Brian lol. Who else was waiting for Brian to say “it’s two bucks” when he was talking about the airlock 😂
I was!
UPS delivered my cats a large box today, there was a brewing kit inside it as a filler material so I kindly took it away for them :) Now I have the kit I can't decide what to make first, you make too many to choose from :)
Freezing apples and pears is a great way to extract their juice. Thaw and press. You’ll get most of the juice with very little waist.
I get too much waist from drinking too much too. Would love less waist.
watching this while drinking homebrew makes it so much better 🥂
I made a perry with pears from a friend's grandmother's house. I loved it. It has a forward vanilla note. Absolutely delightful.
I am going to be making graf today, the fictional beverage from the Dark Tower series. It will have a 3:1 ratio of cider to beer wort. What I'm hoping for is a drinkable young cider with some residual sweetness from the unfermentable beer sugars and a decent head retention after bottle carbing.
I have 3 apple trees in my yard that produce a decent amount of apples. I actually made my own press using a food grade 5 gallon bucket but drilling a bunch of holes in it, a large roasting pan to catch the juice, and a frame to press against. Like many of your listeners, I am a frugal sort that wanted to put some old wood posts to good use. I always freeze the apples! They break down, give more juice, and the juice actually has a higher gravity. It just takes longer.
Thanks for another great video! Looking forward to seeing the tasting on this one.
I don't watch the bubbles but I do snif the airlock when I pass them
I just found your channel today. I've watched about half a dozen videos and you two are just awesome. You make the whole process way less intimidating. Thank you
Awesome! Thank you for watching!
I love that you don't edit out some of the mishaps. It makes me feel better way I do the exact same thing.
The other advantage to whole fruit is that you may have access to varieties that offer different flavors when fermented.
Wow guys, thanks for showing us how hard it is to make your own pear juice.
It's really cheap buying one gallon of gorgeous pear juice for $10.00. compared to 20 kg juicing your own pears.
Oh and a days work.
Thanks you've saved me, so much work, I'm gonna go buy me some pear juice, easy peasy. Bless u both your awsome.
You two make such a good looking couple. Love watching you both and look forward to Derica's uber cute laughs and eyebrow raises each video!
😊 thank you
Red blenders are kind of like red Swingline staplers. They’re just better.
Doubt I’ll make a pear cider, but I am planning a pear mead because mead makes me happy and I have a pear tree.
Red stapler. Have you seen the movie Office Space? :D
I feel like less of a cheat for using apple juice now! :)
I first really got into brewing with that "turbo cider", it's a nice beginners brew to get you interested.
Now I'm venturing out into more exciting and interesting brewing recipes
Sweet, I've been asking and looking for a simple pear cider/mead. Outstanding.
Hope you enjoy
19:00 Yeah, that’s just pulp at the top. You wouldn’t have that much yeast 2-3 hours in although the pulp is probably a nice substrate for the yeast. I always have this happen with whole fruit ferments even when I strain the juice through cheese cloth. Can be a blowoff issue if you don’t leave enough headspace or keep a close eye on it and do your swirl every couple hours to release the gas building up.
Great video! Can’t wait to see how it turns out!
Our brews regularly start up in a few hours.
Love this one and can't wait for part two! I did the same but with 12 tins of canned pears in my food processor. Ended up like soup so I put a couple of litres of boiling water in it to thin it down, strained off the solids, and added sugar so made it wine strength. It's really nice and next time I will carbonate as it tastes very similar to kopparberg (UK)
You guys are awesome! I have read so many websites, blogs etc and I found your RUclips. I love how laid back you are about it!! Makes the process much less intimidating and confusing!! Thanks for your awesome content.
I love watching brews clarify. I've made Dandelion wine several times. When you first put it together, It looks like something that might come out of a kidney machine. Fast Forward a few months, (5 gallons) and it is clear and the color of sunshine.
Would love your recipe
yeah if you put in your favorite yeast, dont worry about the wild fermentation yeast, ive got a 3 gallon wild fermentation and its been like 5 months and its still around 3-4 abv, they would easily be overpowered by any other yeast added to the batch
Excellent! Another thing on my to-brew list! Thank you! 😍
I almost always use champagne yeast. Its just super reliable and makes for a clean ferment. I back sweeten my cider with the original cider or other juices so i dont worry too much about flavor/aroma. Perhaps if i was just doing a dry cider i would use an ale yeast or wine yeast.
I used Safale s04 for my last go, after I read that it keeps the fruit flavors better. Fermentation was pretty lengthy though, almost a month.
Same, anything with fruit that isn't wine or beer I usually use champagne yeast. I like my drinks dry so don't backsweeten them.
7:27 everyone hits pause to go to the bathroom
I love that you took the time to compare freshly squeezed juice with storebought juice. Yay science!
Another great video, my "To Brew" list has just gotten a little longer now.
City Steading Brews stands out among the other brewing RUclips channels for their casual, refreshing attitude to fermenting: store-bought juice + yeast + sanitizer. No need for nutrient boosters, campden tablets, and the rest of the medicine chest. I live in a small house (California) and don't have the space to store all the extra gear that most folks use. Yet I still want to participate in this hobby! No need to be a purist. Breath of fresh air. Thanks for the good content! "Brewing should be simple"--YES!
Thank you for your kind words! 😍
Chuckling at Derica getting squirted on and betting that's neither the first of such incidents, nor the last LOL
I found, while making crab apple cider from my crab apple tree, that pressing crab apples that have been frozen and thawed yielded a clearer juice than when using fresh crab apples that I ran through a blender. The juice from frozen apples was also a little bit sweeter because the pips were not blended into the puree. I may even have got a slightly higher yield of juice.
I've got abour 4.5 gallon bags of Jaboticaba fruit, and finally got a fruit press. Came back to this video to research using the press. Thanks for the refresher course!
Hey City Steaders! Thanks for making this video on Perry. We have a pear tree in our backyard and I used about 20 lbs of them to make Perry last year. I juiced them and used Lalvin EC-1118 (I know, I know). I added some apple juice as well as some sugar. I racked it to secondary after a week and after a couple more weeks it was done. It ended at 8.2% ABV, tasted and smelled amazing and with our son around didn't last very long! Needless to say I'm looking forward to this coming Fall! 😄
Good video. I love french style pear cider
Very cool. I was thinking of doing something like this, low abv and carbonated (I've never done carbonation yet) but with an all natural strawberry juice I saw at the market the other day. This looks like it's going to be delicious.
I genuinely appreciate all the work you do.
We appreciate being appreciated :)
@@CitySteadingBrews I ... well, you know :)
Had my first pear cider at the alamo drafthouse theater a few weeks ago. I was very impressed.
Getting the urge to try this again now. Last time it turned out very wine-like, and maybe it's supposed to... But it never turns out how I expect. I just bottled into 1.5L soda bottles and let them be in room temp for a few days until the bottles were hard then put them into the fridge.
i used whole fruit in my juicer and i got more out of it and ive noticed that fresh juiced fruit gets activity faster maybe because its more aerated during the juicing process?
We made (what we originally thought was) an apple pear cider using 4 different types of apples and 1 type of pear about 6 weeks ago. The reason I say "what we originally thought was" is because we added sugar, which made it a wine. We're getting ready to bottle it soon. We juiced the apples and pears and put the juice and pulp in the carboys. After a couple weeks we racked it off the lees and added some apple chunks from some apples that were getting mushy. We also used the Red Star Premier Blanc. We sampled when we racked, of course, and we're excited to see how it is once it's had some time to age. We're gonna use the Aldi swing top lemonade bottles.
Love your rants lol cant wait to try this . Could you use tinned if you cant get juice ? Lot of time ive looked for 100% juice. But by me they have some but most are juice drinks that arent 100% juce :(
It's quite apearent I'm early
Ha…ha…….ha………….ha
That's pear-fact..! someone else who thought of doing a pear pun when they saw this video.
didn’t know you weren’t supposed to swirl it after the first few days. is it bad that i just swirled mine on day 8? it will still be good right?
Where did you get that screw cap with airlock port? How long can you leave fruit in a brew before you need to remove it?
Im thinking a nice Juicer would be the way to go rather than that 1900's style press. I could juice a gallon of pears in about 20 minutes and have the pulp left over to possibly finish some Mead. Would that work? Could you add the pear pulp to a Mead?
oooo. gotta try this one. i just started a tart cherry mead.
Swirling also breaks the "cap" up, which is also a good idea
the swirl is a little more important if you are using solid fruit, as I understand it. to keep the 'fruit cap' moist and prevent it from molding.
Very true.
Pear cider and all mixed fruit cider is very popular in the UK, a pint of cider on ice is just perfect on a humid summers day, i have been given a bag of pears by my land lord so I'm going to have a go at a homemade perry.
Another great video :) It must be the day today for alcoholic pear beverages! 🍐🍷
Thanks. I was losing hope with the Vitamix AND the fruit press but I recovered. I do have a possible topic for you. Brett infections in brews and whether they are a problem for home brewers. We recently tried a pinot noir from a small winery that tasted funky. The beer brewer among us said it was a Brett infection that gave the wine a weird barnyard smell and taste. Just a suggestion. I had never heard of Brettanomyces before.
Bretts are usually used to make things taste sour, like sour beers, etc. They are used intentionally but I've never really cared for the flavors.
Another really good video and 👍
I use snapple apple. Its a mix of pear juice and apple juice. Tastes amazing!
Perry is my favorite thing I've ever brewed.
Cool easy recipe ! Yes, rather go with the juice option LOL .
Seems to me today was pear brew day in the world of Home brewing. Just watched a Perry Homebrew recipe that was also published today :)
Snapple Apple uses both Apple and Pear juices. Ive been debating using both to achieve that crisp apple flavor, but I’m not sure if the fermentation would have the same effect as the base juices do in achieving that crisp bite of an apple feeling you get from drinking a Snapple Apple.
Hi, I am new to brewing and thought this would be an easy place to start. I did not have access to Knudsen juice so I found another organic pear juice equivalent. On day 6 I stirred it and it foamed over…. Am I doing ok? There was a little bit streaking in the colors of the brew but not a big noticeable change and the airlock has slowed.
It's just gasses from fermentation. Totally normal.
Can you share your experience on the fruit press? Reviews are confusing and quite frankly hard to believe. Can you post a link to the one you purchased? Thank you!!!
I love a good pear cider. Goes really well as part of a "snake bite" with Guinness.
Cool. I have a breville juicer. Less cutting up, very dry pulp.( I used to do juice diet). Pretty sure I’d get almost twice the juice out and very little sediment- which is mostly fiber. Put in large mason jars, then use the sous vide to pasteurize /kill wild yeast until I can get to putting everything in the fermenter. I really appreciate you guys- wanted to suggest this method as it’s easier and you can prep a bit- pulp is great for your compost.
I could probably make a gallon of pear juice in about 30 minutes, 45 total for chopping and cleaning the juicer afterwards.
Honestly, it's even better to just freeze, cut up and add the whole fruit. More for the yeast to work with :) We just wanted to try our old fashioned juicer and ... it sucked. :)
What about using one of those electric juicer gizmos, ala Popeil fame? I've never had one, but would it be easier and produce more yield? Just a thought.
Probably easier!
I have a juicer can you use that instead?
I can only fill my three gallon container with fresh juiced pears.( I juiced 150 pears and ran out) about two gallons. Should I use half a pack of champagne yeast too it or fill it .partially with water. My perry started fermentation as I was juicing it.
If I don't fill my three gallon container to the 3 quarter of the up will it have to much air space and turn to vinegar?
I'm new to this fermentation.
If it already started fermenting then that was due to wild yeast. A commercial yeast should overtake them, but you could use campden tablets if you want to kill them off before purposefully starting fermentation. If you choose this route please follow the directions carefully as if you add the commercial yeast too soon then fermentation won't start. Vinegar requires both alcohol and oxygen to be made. In most cases, due to the constant release of gasses that are created during fermentation, vinegar is not created in primary fermentation. It is more of a concern in Secondary/Conditioning phase in brews that are done fermenting and have an ABV below 15%. I hope this helps you.
so on the swirl, I bought a kit from Craft a Brew and it suggests to swirling during days 6-20 to "ensure that the finished product is crystal clear and free from unwanted carbonation." this last time ive done the swirl my 3 piece airlock isnt moving anymore even tho i started it on 4/11/2022. I dont think its ready to rack but what would you guys suggest (besides i can probably tell yall are gonna say dont touch it anymore)
At some point you have to stop swirling as it won't clear. To clear the particulates need to settle out of fermentation. If you keep swirling then the beverage will never allow the particles to settle out. We normally only swirl at the beginning of fermentation. ruclips.net/video/4x0ahwQm8Wk/видео.html
i use a masticating juicer for whole fruits, it works great
Hi. What do you think about using a food processor to extract the juice instead of blending and pressing?
Sure. That can work too, would have to be done in batches as well.
I'm curious as to why you don't add tea to your cider brews. Would it be a negative to add tannins to the cider taste profile?
You could certainly add tea to a cider. We haven't yet as the crisp bite that is inherent in fermented apple gives the cider that distinctive "ciderness" without the addition of tea or other additional tannins.
I have a huge old pear tree with what looks to be a ton of pears.
This looks simple and doable cant wait to see the end results. I sould juice my frozen mulberries or throw them in hole with so berry juice I dont think I should add sugar though
We have frozen mulberries too.... I am planning a whole fruit wine!
Only have 2kg of mullberries and a 10L container so I am going have to add some juice to bulk it up. In my plum wine I just used tea to bulk it up
Do you have to press the juice or could you ferment the pulp and all?? I assume fermenting with the pulp will greatly increase cloudiness?
You can but will actually have less volume and likely less sugars.
Is that right, that you can tell sugar content of the juice from it's specific gravity? I would have thought there would be a lot more stuff than just sugar floating around in there. Can you at least get a close guess?
Specific Gravity measures density compared to water. Most of the density comes from sugars.
@@CitySteadingBrews Thanks for the reply. I'm only starting to learn about brewing and loving all the simple "just try it" methods you guys use. Currently making a pineapple wine!
This is where the saying "is the juice worth the squeeze" comes from
Cuantos litros de zumo de pera cusmtos kilos de peras, y cuantos gramos de levadura se le ayade y cuanto tiempo
How many liters of pear juice cusmto kilos of pears, and how many grams of yeast are added and how long gracias
It's all in the video.
Has anyone ever made mead with Meadowfoam Honey? I have had the great pleasure of trying some but have never made it myself.
Can you please recommend a press? I’m making Saki and will need one eventually. It’d be nice to have a multipurpose one that you recommend.
We linked ours on the description. Why would you need it for sake?
@@CitySteadingBrews I don’t need it... but the final step is to press the lees to extract all the liquid based on the traditional method. I’m basically using your method but with 25% of the fermentables rehydrated dried Koji to more closely match traditional methods. Also a pressure cooker seems to have shortcutted steaming and resulted in near identical results to the professional saki maker videos.
I have a question, I purchased enough to make a half gallon of Perry. How much yeast should I use? It’s going to be all rw knudsens.
Half packet… full packet. Amount of yeast isn’t critical.
Awesome! Thanks for the quick reply. You guys are awesome.
Cool. I have a massive pear tree beside my place. No idea what variety it is, because It’s not my tree. I just know they’re green, not russeted, so not Beurre Bosch.....maybe Packhams? Not as big as Packham fruit tho, but that might just be because it’s not an orchard tree, but it has a ton of fruit, but it all goes to waste cos I don’t like cooked pears, and I can’t reach the ripe fruit before the birds do but a LOT of semi ripe fruit falls. I think would work nicely for fermenting, cos perry pears are often tart and hard.
Oh.....and how the heck do you use a cheese press for yoghurt? Just curious lol
Watt I need to use to make sparkling wine sugar or there is special yeast
We have many videos explaining this. ruclips.net/video/ZnFMPJ5vGTA/видео.html
What spices go good in Perry? I’m thinking add a small crumb of cinnamon stick a star anise and a few shavings of ginger after final bottling.
I didn’t add any. But same as for apple I would think.
@@CitySteadingBrews Thanks I kinda figured the same but I was asking is there some secret Jedi ingredient that I'm failing to think of.
dunno if anyone has asked this but when washing the pears, do you need to add sanitier solution?
No, we just scrub them like you would any fruit.
That is almost all pulp at the top of your ferment. I use a masticating juicer when I do whole fruit wine and get a layer like that at least 2 inches thick. I need to swish it around for the first few hours or the foam it generates will shoot right out the top. I'm not concerned about the pulp as I think it adds flavor.
For the last two years my pear trees have been loaded so i have made mead for two years and it might be my favorite. I have a juicer and five gallons of pear juice made a gallon of mead. I still have 10 gallons left.
Thank you for the video! Super nice to watch. Isn't that juice you bought pasteurized btw?! I asume in a glass bottle it wasn't one from the frigde, but perhaps i got that wrong.
It might have been. Doesn't hurt fermentation.
Thoughts on the stainless steel juice press vs a wooden press with vertical slats?
Never used the other one but I know they work. Ours is smaller.
@@CitySteadingBrews Thanks for the response and input. Have been following you over a year now it's been fun watching your channel grow!
I macerate my fruit when I'm doing meads with the honey I'm using and pectic enzyme for juice extraction/color/aroma/flavor. I do this for 3 days and use the fruit as much as I can to carry over as much of the tannin value as I can. It's a pretty simple process for a slightly better end flavor
Enzymic maceration of ground top fruit ROCKS..!
@@elainehall6155 Yes it is! Totally game changing for clarity and flavor 👌
We have been experimenting with the technique for 4 years now. Best of luck with all your brewing, Ben. x
If you are adding air to perry, does that make Perrier? ;-)
Incidentally, I ran across an interesting technique in the video "The Scariest Winemaking Technique - Hyper Oxidation". For fresh fruit juices (you need the enzymes) you force the must to oxidize pre-pitch so the off-flavors and colors will either eaten by the yeast or settle out. Apparently the technique makes the wine/cider less astringent and reduces oxidation later on in storage.
Saw that… not sure how it works for other thibgs though.
Hello Brian and Derica what do you think of useing Maris otter instead of 2row in your beer. Could you do this.
Maris Otter is a type of 2row, and some consider it superior. I don't make beer very often though, tbh. This is a pear cider, made with pears, no barley or malt at all.
@@CitySteadingBrews sorry about that my thoughts are rather scattered.
@@chadcrowder9314 all good, no worries :)
could u have used this when u added the 1lb of strawberries when u flavored the strawberry cider since it would have been a smaller amount added to ur brew or would it have not extracted properly?
I'm not sure I understand your question, but you could certainly add strawberries to this brew if you like.
@@CitySteadingBrews sorry, could you use the juicer when adding smaller amounts of fruit (like when u added the fruit to flavor the hydromel and cyder) since you would only be adding liquid and there wouldnt be as much sediment or is it best to add the whole fruit to get more out of them.
You certainly could use a juicer.
@@CitySteadingBrews awesome! i might have to invests in a decent juicer for smaller amounts to lessen the sediment :)
New to your channel. Love your content! Do you have an opinion on venters brand concentrate? I just bought some pear and noticed it has HFCS.
I think we used Vintner's for something.... might have been elderberry? Not sure. Seemed ok. I know some have HFCS, but not all. It'll ferment though.
@@CitySteadingBrews thank you so much for such a quick response. Appreciate you both
Have you guys tried to make a camomile mead yet. I’m trying it out right now
We have not. Let me know what you think and we might try it too!
@@CitySteadingBrews I will for sure
My 1 L chamomile mead turned out ok but I’m gonna try a gallon batch and see what happens but you guys should definitely try to make it
if my store bought juice says may contain sulphites is my fermentation still gonna work?
Possibly, but sulfites can cause the yeast to stress and creat off flavors.
@@CitySteadingBrews thank you :)
hi, Ummm, I'm curious about how to sanitize the fruit. are u wash it with sanitizer or just simply wash it with clean water?
We wash it with clean water and a sanitized veggie brush.
@@CitySteadingBrews thanks for your knowledges! ur video really inspire me and my friends alot😊
Where can I purchase the caps, gas release thing, an the hydrometer?
Should be links in the descriptions of all our videos.
Oh yes Brian Strikes Again with the turkey baste🤣🤣
Hello you both ive now got some wine in Fermentation and for me ive had Difference in this Prozess example the first time Bubbling away like cider mind you its the first time im using Green Grapes instead of Red grapes Juice 100%
It should bubble.
Love your line from "Real Genius" lol Letting my wife know right now to grab Pear juice when she gets off work lol. Is this going to be a sparkling cider? Thinking I'll try this as sparkling.
Yes!
Bosch pears are great but they take forever to ripen. Squeeze right below stem and check for semi-softness.
Perhaps an electric juicer would be a good investment for you guys :) Love the videos! Keep it up!
Had you added a little water (to spread the pectinaise around) to the pear pulp and pectinaise then leave for 25 hours, you would have got very much more juice out of your pears. Why no PH check before pitching the yeast?
I'm doing a perry , I want to use black chai tea and ginger with it and then throw in candied ginger in secondary
That is a nice looking knife. What kind is it if you know off the top of your head?
Shun. amzn.to/2YPxfi3