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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Want to brew hard sparkling pear cider from scratch, will this process/recipe work?
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Old 07-28-2009, 06:28 PM   #1
thatjoshguy
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Default Want to brew hard sparkling pear cider from scratch, will this process/recipe work?

So i've been looking around for the whole process to make a sparkling hard pear cider from pears, and have noticed that I can't find exact recipes anywhere... I've taken what I could from each resource and came up with a process which I think will work, but thought I would consult the experts first. I plan on using an ale yeast. I also want to make a 5 gallon batch. So here's my process, does anyone have any input?

  1. pick fresh pears, wash, and allow to ripen for a few days
  2. peel and mash the pears in a food processer
  3. allow mashed pears to sit covered overnight in a cool place
  4. press the mashed pears in cider press
  5. simmer the juice with seasonings over medium heat for 45 min, do not boil
  6. add honey to raise OG to about 1.055
  7. top up with unpasturized apple cider if more volume is needed
  8. check the pH - GOAL pH: 3.9-4.0
  9. to lower pH add malic acid
  10. to raise pH add precipitated chalk
  11. pitch with yeast into carboy
  12. after about a week, rack into second carboy
  13. bottle after 24 hrs if no activity, otherwise rack into carboy again
  14. age at least 3 months

Should I prime the cider with anything before bottling? I've read that using honey will result in a sweeter cider, which is what I'm looking for.

Again, I've made an extract beer so far and it came out nicely, btu I've never made a cider. I'm open to any and all input you may have as the wife and I would love for this to be a hit!
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Old 07-28-2009, 07:30 PM   #2
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#3 has me concerned. Whenever I've crushed apples, I've immediately pressed them.

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Old 07-28-2009, 07:58 PM   #3
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Do not heat the fruit! It will set pectins and will not clear.
Put the pears, honey and cider in primary and add 1 campden tablet per gallon. Add yeast 24 hrs later.

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Old 07-28-2009, 09:20 PM   #4
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i am extremly curious to see how this turns out...
once you get rolling can you fill us in with some numbers?
how many pounds, or pieces of fruit, you used?
can you let us know which yeast youve decided on?

the only thing to recommend that others havent: if you wanted a clearer beverage, you might want to add some pectic enzyme.. i think its 1/2tsp per gallon.. but my numbers could be off..

also ive heard(but not tried, so forgive me) is that grape tannin will give it a bit of a tart bite.. so you might want to look for that if the pear flavor mellows out..

In month or two theres a small town near here with acres and acres of apple and pear orchards.. Ill be heading up to get fresh pressed juice and want to have 3-4 empty carboys by then

keep us updated on how this turns out!

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Old 07-28-2009, 10:12 PM   #5
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I pressed about 60kg of pears this year. The pH of the juice was 4.5. I think you are overcomplicating this:

No need to wash the pears unless they have fallen on bare ground.
No need to peel.
Firm fruit will be easier to press juice from.
No need to heat.
Press the mashed fruit straight away, it will go brown from oxidation and lose flavour if left.
Use plenty of AJ, it will add flavour.
Good luck.

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Old 07-28-2009, 11:10 PM   #6
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sorry, not correct

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Old 07-28-2009, 11:28 PM   #7
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Quote:
Originally Posted by EoinMag View Post
sorry, not correct
Whew, I'm glad you cleared that up. That was a close one.
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Old 07-29-2009, 01:05 AM   #8
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thanks everyone for the input. I probably am overcomplicating this, as like I said this info came from a collection of about 5 different sites, lol. I have a tendancy to overanalyze things I've never done before, hence this thread!

The reason I'm washing the pears (and simmering them) was to rid them of as much of the wild yeast as possible. I want to use an ale yeast, not wild yeast. Is there a better way to get rid of the wild yeasts? I was going to stay away from the campden tablets because I've heard they can produce a strong sulphur smell that takes longer to clear up, and I'd like to be drinking this by christmas.

Also, if I can't heat the pear juice, is there a better way to season with cinnemon and the like? Can I just toss a few sticks in the carboy?

One article I read recommended letting the fruit sit overnight to allow the tannins to do something or other, and it said that pears are harder to juice than apples unless they are set out. Is this bad information? I agree that that would cause browning, and I don't want that...

So from what I'm reading I should pick, chop, and press pears in one sitting and immediately pitch with honey (and cider)?

As far as yeast, I want to use an Ale yeast due to the range or fermentation temps I'll be dealing with (best I can do is about 73 degrees F stable), and I want something that will go well with the fruityness. I had a name, but now I can't remember it... Started with an 'n' I think... I'll have to find my notes (left them on my desk at work, doh!)

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Old 07-29-2009, 01:10 AM   #9
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based on the stickied post by CvilleKevin (thanks!) I think I may use Safale S-04 yeast. I like the idea of it leaving a lot of fruit flavor after it's fermented dry

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Old 07-29-2009, 02:31 AM   #10
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Sorry, I was assuming you had grown your own pears, if you live in the city you should probably clean the pears (or move), wild yeast arent the problem many imagine them to be. If you rehydrate your yeast it will overwhelm any wild yeast, but if you don't want to use camden you should make the whole process as fast as possible.
Camden is used to stop oxidation while pressing if you add it to the mashed fruit, this preserves as much of the flavour as possible, though I don't do it myself.

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