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! 😄
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.
“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 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 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
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!
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!
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 :)
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 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
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)
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.
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!
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.
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
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.
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.
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.
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! 😄
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.
i have one of those presses and i found if you close up the bags in stead of having them hang over just twist them up and fold them under and then put them in the bowl under the plunger you can press harder and longer and get more juice i like to double up with a nut milk bag and a 20 micron mesh bag it works great
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.
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. :)
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 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.
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.
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.
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
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.
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
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.
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 :(
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.
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?
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?
@@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!
Is there any chance, in future, to give sea buckthorn wine or mead a go? I've been watching the channel for ages and, now I'm moving to Germany, will be living with plenty of access to them! I believe they're sold in health/herbal medicine shops all over the world these days. Thanks for the great content
@@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.
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.
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.
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.
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 :)
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 liked the take, if you have the fruit and have the time, then use that. Store bought juice is good too. From my community I have sortof learnt that cider from store bought juice is "ugly-cider". Its probably not meant ugly-ugly but looked down upon. Ugly might come from a commercial in the nineties, where a commercial brewery used a home-brewer with poor methods, making ugly-beer instead of buying their beer.
Not sure what community you refer to, but in our community there's nothing ugly about it :) I tend to avoid elitism and things of the sort, so to me cider is cider. Whether you juice your own or not, you're making cider.
I learned most stuff in the beginning from swedish sources, my first language is swedish. Homepages and a facebook page. It wasn't pitchfork-level but low level looked down on.
I have a pear tree. This is very helpful but hoping I have a better yield after mash. With this ratio I will need 75 pounds of pears for 2 gallons of Perry! I will probably get 50 total from my tree and who knows how much will fall first. Cheers.
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.
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.
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.
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.
I don't do home brew yet, but I do have a pear tree that has never produced edible pears. They stay rick hard till they start to rot, its an old tree that predates us buying this property so no clue what kind. This might be a good use for them.
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?
I'm making my first ever brew. I chose Cider (apple) because I'll actually drink it. When I took the OG it was 1.065. As I review your videos on cider, they almost always go to 1.000 final. So doing your formula of (og - fg) ×131.25 it comes out around 8.257%. Is this a realistic ABV or am I doing something wrong? I know it's just hypothetical but I'm trying to get a grip on the math. BYW, you and your wife have really inspired me to attempt this. Thank you for being so concise and down to earth with your information. And, you're lots of fun to watch! John
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.
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%
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
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!
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.
I made a perry with pears from a friend's grandmother's house. I loved it. It has a forward vanilla note. Absolutely delightful.
“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!
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.
watching this while drinking homebrew makes it so much better 🥂
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.
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.
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.
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! 😍
Sweet, I've been asking and looking for a simple pear cider/mead. Outstanding.
Hope you enjoy
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 :)
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 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
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)
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
I genuinely appreciate all the work you do.
We appreciate being appreciated :)
@@CitySteadingBrews I ... well, you know :)
The other advantage to whole fruit is that you may have access to varieties that offer different flavors when fermented.
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!
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.
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
Another great video, my "To Brew" list has just gotten a little longer now.
Had my first pear cider at the alamo drafthouse theater a few weeks ago. I was very impressed.
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
Good video. I love french style pear cider
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.
Excellent! Another thing on my to-brew list! Thank you! 😍
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.
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.
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! 😄
Perry is my favorite thing I've ever brewed.
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 have one of those presses and i found if you close up the bags in stead of having them hang over just twist them up and fold them under and then put them in the bowl under the plunger you can press harder and longer and get more juice i like to double up with a nut milk bag and a 20 micron mesh bag it works great
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. :)
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
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.
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.
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.
Another great video :) It must be the day today for alcoholic pear beverages! 🍐🍷
I don't watch the bubbles but I do snif the airlock when I pass them
I love a good pear cider. Goes really well as part of a "snake bite" with Guinness.
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.
I use snapple apple. Its a mix of pear juice and apple juice. Tastes amazing!
This is where the saying "is the juice worth the squeeze" comes from
Swirling also breaks the "cap" up, which is also a good idea
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
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
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.
oooo. gotta try this one. i just started a tart cherry mead.
7:27 everyone hits pause to go to the bathroom
I laughed when I saw one thumbs down.
Thank you for your time!
We usually get one or two within seconds of publishing :)
Perhaps an electric juicer would be a good investment for you guys :) Love the videos! Keep it up!
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
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.
i use a masticating juicer for whole fruits, it works great
Oh yes Brian Strikes Again with the turkey baste🤣🤣
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 :(
Another really good video and 👍
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.
Bosch pears are great but they take forever to ripen. Squeeze right below stem and check for semi-softness.
Has anyone ever made mead with Meadowfoam Honey? I have had the great pleasure of trying some but have never made it myself.
Chuckling at Derica getting squirted on and betting that's neither the first of such incidents, nor the last LOL
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?
In Britain the major Perry maker was Babycham, sold as a sparkling wine.
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!
I have a huge old pear tree with what looks to be a ton of pears.
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!
Is there any chance, in future, to give sea buckthorn wine or mead a go? I've been watching the channel for ages and, now I'm moving to Germany, will be living with plenty of access to them! I believe they're sold in health/herbal medicine shops all over the world these days. Thanks for the great content
Dunno to be honest, it's not the most common thing around here :) But I can look into it.
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?
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.
Red blender, kind of like the red stapler?
Maybe? I just like red. Yep, I know the movie. :)
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.
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.
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!
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 :)
I'm doing a perry , I want to use black chai tea and ginger with it and then throw in candied ginger in secondary
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 liked the take, if you have the fruit and have the time, then use that. Store bought juice is good too. From my community I have sortof learnt that cider from store bought juice is "ugly-cider". Its probably not meant ugly-ugly but looked down upon. Ugly might come from a commercial in the nineties, where a commercial brewery used a home-brewer with poor methods, making ugly-beer instead of buying their beer.
Not sure what community you refer to, but in our community there's nothing ugly about it :) I tend to avoid elitism and things of the sort, so to me cider is cider. Whether you juice your own or not, you're making cider.
I learned most stuff in the beginning from swedish sources, my first language is swedish. Homepages and a facebook page. It wasn't pitchfork-level but low level looked down on.
I have a pear tree. This is very helpful but hoping I have a better yield after mash. With this ratio I will need 75 pounds of pears for 2 gallons of Perry! I will probably get 50 total from my tree and who knows how much will fall first. Cheers.
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.
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!
That is a nice looking knife. What kind is it if you know off the top of your head?
Shun. amzn.to/2YPxfi3
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.
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.
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.
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 :)
Ascorbic acid is Vitamin C, which is also a yeast nutrient :)
I don't do home brew yet, but I do have a pear tree that has never produced edible pears. They stay rick hard till they start to rot, its an old tree that predates us buying this property so no clue what kind. This might be a good use for them.
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?
I love that you took the time to compare freshly squeezed juice with storebought juice. Yay science!
I'm making my first ever brew. I chose Cider (apple) because I'll actually drink it. When I took the OG it was 1.065. As I review your videos on cider, they almost always go to 1.000 final. So doing your formula of (og - fg) ×131.25 it comes out around 8.257%. Is this a realistic ABV or am I doing something wrong? I know it's just hypothetical but I'm trying to get a grip on the math.
BYW, you and your wife have really inspired me to attempt this. Thank you for being so concise and down to earth with your information. And, you're lots of fun to watch!
John
You've got it right 👍
Do you need to add sugars in your pear juice?
We didn’t. You saw every step.
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 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.
I have a juicer can you use that instead?
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.
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?
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.