I found some 100% organic pear juice at my Kroger recently, so I decided to make a perry, something I've wanted to do for a long time. I basically followed Ed's Apfelwein recipe except I used Nottingham yeast in hopes of a lower attenuation and more pear flavor. SG was 1.072, which seemed a bit high, but will hopefully still be light and drinkable.
Long intro. How many of you guys have done a perry?
Suggestions for improving the recipe?
Thanks!
Cb
Long intro. How many of you guys have done a perry?
Suggestions for improving the recipe?
Thanks!
Cb