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TwoDudeBrew 04-16-2009 06:04 PM

pear cider questions
 
Been brewing beer for over a year now. I have access to over 100 gallons of pear juice this summer and want to make cider. It will be unpasteurized fresh pressed juice. Should I heat it first but not boil and any recommendations on yeast would be helpful. Also i will be doing this in an old winery and have access to oak barrels and the such should i use those or glass carboys?? Sorry lots of questions but would like to make a good product as half of what is made goes back to the juice supplier .:)

Thanks, in advance for your thoughts!

gregbathurst 04-16-2009 09:09 PM

I used some pear juice in my cider this year, it is pretty neutral stuff with low acidity. The pH was 4.5 which is pretty high, camden tablets will have no effect at that pH. I would recommend sweetening and/or carbonation and whatever additives you can use, such as other fruit juices, or malic acid, to give it a bit more flavor. The OG was pretty high.

gratus fermentatio 04-17-2009 12:28 PM

You may find some useful info on perry & perry making here: The Real Cider and Perry Page Regards, GF.

jdwest32 04-19-2009 02:16 PM

i wish i had access to pear juice like you do... im jealous.


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