Im calling this one the Taylor Perry because its the name of my brother in law who comented that it is a good name "perry"
I picked about 100 lbs of pears off my father in law's tree and juiced them. I got about 5 gallons of juice. I put the juice in the brew pot and heated to 160 to kill off the wild yeast. Also added 2 lbs of brown sugar to increase the ABV. It is in an ice bath now and then ill add the yeast in the primary. Red Star Premier Cuvee, active dry wine yeast. I dont know what the OG reading is yet.
I have been told that heating the juice will wreck the flavor but Ive also heard that campdon tablets give a flavor also. So I decided to go with heat as apposed to adding tabs. The juice has a great flavor pre fermentation with that slight hint of molasas from the brown sugar.
Tell me what you think, heat or campdon tabs. How long does a perry need to age. Bottles and caps, or wine bottles and corks? Let it age in the carboy or in the bottles, does it even make a difference? This is my first perry Im getting pretty good at making beer.
I picked about 100 lbs of pears off my father in law's tree and juiced them. I got about 5 gallons of juice. I put the juice in the brew pot and heated to 160 to kill off the wild yeast. Also added 2 lbs of brown sugar to increase the ABV. It is in an ice bath now and then ill add the yeast in the primary. Red Star Premier Cuvee, active dry wine yeast. I dont know what the OG reading is yet.
I have been told that heating the juice will wreck the flavor but Ive also heard that campdon tablets give a flavor also. So I decided to go with heat as apposed to adding tabs. The juice has a great flavor pre fermentation with that slight hint of molasas from the brown sugar.
Tell me what you think, heat or campdon tabs. How long does a perry need to age. Bottles and caps, or wine bottles and corks? Let it age in the carboy or in the bottles, does it even make a difference? This is my first perry Im getting pretty good at making beer.