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Old 03-16-2015, 03:39 AM   #1
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Default Easy Peasy Pear

Recipe Type: All Grain
Yeast: EC-1118
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.047-1.049
Final Gravity: 1.008-1.009
Boiling Time (Minutes): 1
Color: Gold
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: lightly sweet, notes of apple

img_0563.jpg

img_0565.jpg

Edit! There is no boiling, I couldn't get it to let me submit it with no boiling.

This recipe is similar in principle to the Everyday Simplest Dry Cider.
Here's the difference, it finishes at 1.008-1.009 every single time. And then you prime it and bottle it and let it sit for 3-4 weeks to carb. There's no pasteurizing, there's no kegging required.

I don't know why. I wish I did. I have one theory.

Regarding the FG, I've had another forum member ferment this for me and came up with the same result. Thanks Kgressler.

for 1 gallon, scale up from there, two of the test batches included 5 gallon batches.

equal quantity of:

Generic store brand apple juice.
Heinz brand pear juice from concentrate, w/ ascorbic acid.
(Or Gerber if you are in the US we've tested with this, and it gives the same result)
EC-1118 yeast, per manufacturer dosing (one packet/5 gallons) dry pitched, no rehydration.

Aeration through pouring into the fermenter.

OG should be between 1.047-1.049
ferment for 3 weeks between 54-65F
Prime as normal for whatever volume you would like, my preference is one can thawed FAJC per 5 gallons.
Bottle and carb for 3-4 weeks


Regarding the Heinz, or Gerber, brand pear juice, the ingredients listed are Pear Juice Concentrate, Water, Ascorbic Acid. It's found in the baby food section of many grocery stores, as well as walmart. I suspect that they don't reconstitute it fully, and that we get a higher sorbitol concentration in the end. I talked to people at Heinz, and they don't specifically test it for sorbitol levels.

Here was their response "As per your inquiry, we do not test for sorbitol in pear juice, and none is added to the juice. There would be some naturally occurring. based on our recipe: ~2 g of sorbitol / 100g of juice, which is ~3g / 125mL (1/2 cup) of juice." Based on that amount the sorbitol shouldn't be able to account for the residual sugars. But results are results, even if I don't understand them.

This isn't just stalled, as I've had a bottle travel away from me in the heat of summer, and come back to me in early spring after being bumped around a bit, with no difference in carbonation. It doesn't seem to be stuck, or stalled, it's finished. No pasteurizing has been done, and no sorbates, or metabisulphites, have been added.

as the next step, I have a batch kicked off using s-04
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Old 03-16-2015, 03:52 AM   #2
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FAJC is frozen apple juice concentrate?

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Old 03-16-2015, 03:52 AM   #3
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Quote:
Originally Posted by jtratcliff View Post
FAJC is frozen apple juice concentrate?

Yes
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Old 03-16-2015, 02:25 PM   #4
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I might have to try this for my family - HWMO and I are the ones who like things dry, children and sister like things a bit sweeter.
You say 1 can FAJC - is this 12oz or 16oz? I have been using about 2oz per gallon, which seems to be pretty lightly fizzed if the cider is all the way dry first.
Thanks!

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Old 03-16-2015, 04:31 PM   #5
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Very intrigued, and appreciative of posting, but I am curious what degree of "pear flavour" comes through vs. a normal perry.. or apple flavour for that matter.

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Old 03-16-2015, 04:47 PM   #6
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Phug, Your recipe includes "boiling time" of 1 minute? What's being boiled? Why? Might that be the cause of the final gravity? Are you setting pectins with the boil?

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Old 03-16-2015, 07:41 PM   #7
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Quote:
Originally Posted by bernardsmith View Post
Phug, Your recipe includes "boiling time" of 1 minute? What's being boiled? Why? Might that be the cause of the final gravity? Are you setting pectins with the boil?

Let me see if I can edit that out, the recipe template wouldn't accept it without a boil time
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Old 03-16-2015, 08:25 PM   #8
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Quote:
Originally Posted by stella_tigre View Post
I might have to try this for my family - HWMO and I are the ones who like things dry, children and sister like things a bit sweeter.
You say 1 can FAJC - is this 12oz or 16oz? I have been using about 2oz per gallon, which seems to be pretty lightly fizzed if the cider is all the way dry first.
Thanks!

As long as the can does not contain more than 140g of sugars it does not matter weather 8, 12, or 16 oz. check the nutritional info on yours as this does vary.
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Old 03-16-2015, 08:27 PM   #9
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Quote:
Originally Posted by clone63 View Post
Very intrigued, and appreciative of posting, but I am curious what degree of "pear flavour" comes through vs. a normal perry.. or apple flavour for that matter.

I don't have a very refined palate. Put it more on the appley side, less pear
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