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Old 08-30-2009, 08:37 PM   #1
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Default What to do with pears

i have a pear tree in my back yard, and it is loaded to the hilt with pears. Obviously I want to ferment those little boogers, but my problem is that I don't have a press to get the juice out. Can I chunk and core them up and put them into a fermentation bag like I do other fruits, or will I have to come up with something else?

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Old 08-30-2009, 09:36 PM   #2
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"The Joy of Home Winemaking" by Terry Garey is my winemaking Bible, and her recipe "Matched Pear" is exactly what you describe--cut them up and put them in a fermentation bag. I have a batch of "pear wine" aging right now, but I actually made it from some pear nectar that we canned last year while putting up pear preserves. I blended the nectar with white grape concentrate and water, fermented it, then blended the result with apfelwein. It's nice, but very sweet--probably not at all like what you're going for.

Here's her recipe--makes 1 gallon:

3-1/2 quarts water
2 lbs sugar or light honey
4 lbs ripe pears
1 crushed Campden tab
2 tsp acid blend
1 tsp yeast nutrient
1/4 tsp tannin
1/2 tsp pectic enzyme
1 packet dry champagne yeast

Boil water & sugar or honey together. Wash, stem, core, & chunk pears. Place pears in a fermentation bag and place in fermenter with crushed Campden tab. Mash pears in bag with a potato masher. Pour hot sugar water over pears, add tannin and yeast nutrient. When cool, add pectic enzyme. 12 hours later, add yeast. Ferment on the fruit for a week, remove & drain fruit bag, ferment another week, rack to secondary, rack in two weeks, rack again in two to six months. When clear, stabilize, sweeten if desired, & bottle.

I'm summarizing her recipe, so you might want to check the book to be sure, or adjust to suit your own experience. I'm still fairly new to the hobby, so YMMV.

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Old 08-30-2009, 10:23 PM   #3
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Four lb is not many pears. if you pulp them it will help add flavor and pears are very mild in flavor. try this a 4 inch pvc tube or steal pipe ace should have some short lenghts and a baseball bat. drop a pear in smash lift tupe drop in pear. if the pears are ripe it will go fast and can be done in the fementer bucket. if not a pot, pail or the like. the more free juice and pulp the more flavors. two of us had to do this as kids and could do a 5gl bucket full in an hour or so. get smashing

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Old 08-30-2009, 10:42 PM   #4
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I'm thinking a pear infused mead would be just perfect....half honey and half pear cider....yum!!!

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Old 08-30-2009, 11:42 PM   #5
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the problem with pears is that the flavor is super light. I did a 1 gallon hydromel last year with 4# pears chunked and simmered and mashed in with 2# honey, it is such alight pear flavor that I have to tell you what it is, then you're like...oh ya!
pears freeze well for fermentation...so you have time to experiment!

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Old 08-30-2009, 11:51 PM   #6
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You can process pears the same as apples for cider, ie garden mulcher and homemade press, if you pick them while still firm ( pears are actually ripe when firm, the softening is just a maturation stage). As has been said, the problem is the lack of flavour. add plenty of acid and tannin. I think they are best used as a base with some other fruit to add flavour.

If you have a good tree load it may be worth the effort to make a press, juice is much easier to work with than pulp.

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Old 08-30-2009, 11:58 PM   #7
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Having enough pears is not a problem, last year I pulled at least 30 lbs off of my tree alone last year.

I am thinking about cutting up 4 lbs of pears, and adding 1 pineapple for a 1 gallon batch. I have made "pear honey" in the past which is cooked pears, pineapple, and sugar turned into a jam. The two flavors compliment each other very well.

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