MikeFallopian
Well-Known Member
Hi all,
I've been making beer for a few years now, but I'm just about to make my first foray into the world of cider.
My parents have apple and pear trees in their garden, and have given me two big bags full of the stuff - about 10% apples and 90% pears.
The apples are definitely brambleys but I have no idea what variety the pears are - from looking at pictures of different varieties they look like they may be Bosc/Kaiser, Beurré Clairgreen or maybe Wardens. My dad says they taste horrible raw (so I'm guessing they're astringent) and that they're ok after cooking.
Anyway, I'm going to make perry/pear cider out of this lot but don't have a press... Would it be ok to chop and pulp the pears and apples in batches then pass through a muslin?
I'm completely new to the cider world, so any links to information or recipes would be MUCH appreciated.
Many thanks in advance!
I've been making beer for a few years now, but I'm just about to make my first foray into the world of cider.
My parents have apple and pear trees in their garden, and have given me two big bags full of the stuff - about 10% apples and 90% pears.
The apples are definitely brambleys but I have no idea what variety the pears are - from looking at pictures of different varieties they look like they may be Bosc/Kaiser, Beurré Clairgreen or maybe Wardens. My dad says they taste horrible raw (so I'm guessing they're astringent) and that they're ok after cooking.
Anyway, I'm going to make perry/pear cider out of this lot but don't have a press... Would it be ok to chop and pulp the pears and apples in batches then pass through a muslin?
I'm completely new to the cider world, so any links to information or recipes would be MUCH appreciated.
Many thanks in advance!