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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Pear cider
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Old 04-21-2009, 12:39 AM   #1
MikeBlick
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Default Pear cider

I just got 15 pounds total of 3 different types of pears. Since I have a 3 gallon better bottle open I was thinking of doing a pear cider when these get ripe. Here's the recipe.

15 pounds ripe pears chopped
3 lbs clover honey
1 lbs local wildflower honey
6 tsp acid blend
3/4 tsp wine tannin
1 1/2 tsp pectic enzyme
1 packet montrachet yeast
Top to 3 gallons with water

I was thinking about slicing and coring the pears, then putting them into a food processor. After that putting the juice in the primary and the pulp in a nylon straining bag to ferment with the primary.

I'll be shooting for roughly a 1.08 starting gravity and will bump it up with a little dextrose if I have to. The recipe is based on one found in "The Joy of Home Winemaking" by Terry Garey.

Before I embark on this recipe I thought I would post here to see if anyone had any suggestions. The pears aren't ripe yet so it's going to have to be a few days before I can get started.

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Old 04-21-2009, 01:54 AM   #2
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Is that what they pall a pyment?

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Old 04-21-2009, 03:10 AM   #3
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I'm thinking that, while this is an OK project to undertake at this time of the year, don't expect to end up with an award winning perry.

IIRC...strawberries will be the first things available to us here in the Northern Hemisphere.

For pears to be ripe this time of year in the USA, they must be picked green in South America, and ripen enroute to market.

Thus the need for the honey/sugar, or at least MORE honey/sugar than usual.

This doesn't mean that it can't be good.

Just keep in mind that vine ripened fruit IS optimal!

You might want to note the OG of this juice before sweetening, to compare with any later batches you may try with local pears in the future.

Pogo

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Old 04-21-2009, 03:18 AM   #4
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Quote:
Originally Posted by gregbathurst View Post
Is that what they pall a pyment?
I believe pyment is made of grape juice and honey, but could be wrong. I'm not sure I'm going to put enough honey in this for it actually to be considered a mead.
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Old 04-21-2009, 04:48 AM   #5
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I think in general terms you could call that a pyment, I don't know what else it is, especially considering all the ingredients going into it. Dessert pears are always picked unripe. I picked mine while still firm because the are easier to process that way if you are milling and pressing them, I got a SG of 1.055 and a pH of 4.5. I think your recipe sounds pretty good, though I think you should experiment with the acid addition to bring the pH down under 4.0

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Old 04-21-2009, 02:17 PM   #6
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I've actually never added acid blend before, this will be a first. What is achieving a ph under 4 going to do for the wine?

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Old 04-21-2009, 10:08 PM   #7
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Bacteria prefer a higher pH so the wine will be safer, and if you want to use camden tablets or sodium meta, the pH needs to be below 3.8 or it has no effect. Wines vary in their buffer properties so it is impossible to predict how much acid you will need to achieve pH change so the only way is trial and error, add an ounce or 2 and see what the effect is. Adding acid will also improve the flavor to give it more "sparkle" on your tongue.

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Old 04-21-2009, 10:14 PM   #8
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I had a pear cider in Tacoma at the Ale House...it was great!!

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Old 04-22-2009, 11:15 PM   #9
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Quote:
Originally Posted by gregbathurst View Post
Bacteria prefer a higher pH so the wine will be safer, and if you want to use camden tablets or sodium meta, the pH needs to be below 3.8 or it has no effect. Wines vary in their buffer properties so it is impossible to predict how much acid you will need to achieve pH change so the only way is trial and error, add an ounce or 2 and see what the effect is. Adding acid will also improve the flavor to give it more "sparkle" on your tongue.
So you think the 6tsp of acid blend already in the recipe might not be enough? I guess I might have to get some PH testing strips, not something I have used before.
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Old 04-22-2009, 11:27 PM   #10
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Carefull
if you are actually looking at the numbers then you have to consider not only the pH but the total acid content. They are not the same thing.

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