Easy Pear Cider Recipe | Julie Blanner (2024)

FAQs

What is the best yeast for pear cider? ›

Yeast choices

Here are some of the choices: Mangrove Jack M02 Cider yeast - Ferments high degree of esters, giving excellent flavor depth. Ferments dry and crisp. Vintners Harvest MA33 – Acid reducing strain, excellent when you have too tart a juice, produces fruity esters and fusel oils giving a fresh fruit character.

A tricky thing about making pear cider is determining when to press the pears — too early and the sugar levels will be too low, but wait until they become soft and it's often too late as pears rot from the inside. The best bet is to cut one open and inspect as often as necessary.

Pear cider can be made with imported pear juice or concentrate and can even include some apple juice. The main difference between perry and pear cider is that pear cider can use juice from edible pear varieties like Conference. "Proper" perry, on the other hand, is made only from proper perry pears.

Ingredients. Water, pear wine (water, sugar, pear juice concentrate), sugar, pear juice concentrate, carbon dioxide, acid: citric acid, natural flavouring, preservative: potassium sorbate.

Rack the cider into the bottles and attach the cap with a capper. Leave the bottles around room temperature for 1-2 weeks for the added sugar to ferment and carbonate the cider. After that, refrigerate and drink when ready!

You can use a fresh liquid cider yeast from Wyeast or White Labs, or a white wine, mead, ale or lager yeast. If using dry yeast, sprinkle it evenly across the surface of the juice. Do not stir. Add the lid loosely to the fermenter or attach an airlock (partially filled with water) and seal the lid.

Potassium Metabisulfite or Campden Tablets are used to kill off the wild yeast and bacteria. It will take about 24 hours to work and then you can add your cultured yeast. You will find that using sulfites will give you a cleaner flavor.

wash your pears, apples, and oranges, and slice into quarters. add all the fruit to your pot, along with your sugar, water, and spices. heat until just before boiling, stirring and mashing the fruit, until all sugar is dissolved. cover and let simmer for 20 minutes.

In my experience it typically takes about 12-18lbs of Pears to produce 1 gallon of juice. So if you're looking to get about 5 gallons of juice you will need 70 to 80 pounds of pears. As far as ripeness of the pear it's really a matter of personal taste. The less ripe the more acidic, the more ripe the sweeter.

Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, so perry tends to have more residual sugar than cider produced from the fermentation of apples. In addition to producing a sweeter beverage, sorbitol also contributes to increased body and a softer mouthfeel in the finished perry.

Is pear cider sweet or dry? ›

Easy drinking pear cider with an intense fruity taste. Pleasant sweetness and slightly sour combination for a very refreshing drink.

It is, in very basic terms, an alcoholic beverage made from fermented pear juice: perry is to pears what wine is to grapes and cider is to apples. However, although wine and cider have legions of international devotees, perry occupies a much more specialised place in public (un)consciousness.

Poiré Domfront – French pear cider – is the toast of Normandy. At the crossroads where Normandy and Brittany meet the Mayenne, Poiré Domfront has its roots in the region's traditional pear orchards, which are unique in Europe.

Traditionally named Poiré, pear cider is another alcoholic drink made through fermentation, but evidently with pears instead of apples. Find it in Brittany, Picardie. It's also well known in Normandy, particularly in the Domfrontais, where the oldest place for pear cider creation resides.

5% Alcohol Content.

Pear cider recipes for home brewing of Perry will require some specific pear types for the best result. There are different classifications for pears to be used for Perry but one of the more recognized is the Polland and Beech classification: Bittersharp pears have high acidity and high tannin content.

Perry or pear cider is an alcoholic beverage made from fermented pears, traditionally in England, particularly Gloucestershire, Herefordshire, and Worcestershire, parts of South Wales and France, especially Normandy and Anjou, Canada, Australia and New Zealand.