MikeBlick
Active Member
I just got 15 pounds total of 3 different types of pears. Since I have a 3 gallon better bottle open I was thinking of doing a pear cider when these get ripe. Here's the recipe.
15 pounds ripe pears chopped
3 lbs clover honey
1 lbs local wildflower honey
6 tsp acid blend
3/4 tsp wine tannin
1 1/2 tsp pectic enzyme
1 packet montrachet yeast
Top to 3 gallons with water
I was thinking about slicing and coring the pears, then putting them into a food processor. After that putting the juice in the primary and the pulp in a nylon straining bag to ferment with the primary.
I'll be shooting for roughly a 1.08 starting gravity and will bump it up with a little dextrose if I have to. The recipe is based on one found in "The Joy of Home Winemaking" by Terry Garey.
Before I embark on this recipe I thought I would post here to see if anyone had any suggestions. The pears aren't ripe yet so it's going to have to be a few days before I can get started.
15 pounds ripe pears chopped
3 lbs clover honey
1 lbs local wildflower honey
6 tsp acid blend
3/4 tsp wine tannin
1 1/2 tsp pectic enzyme
1 packet montrachet yeast
Top to 3 gallons with water
I was thinking about slicing and coring the pears, then putting them into a food processor. After that putting the juice in the primary and the pulp in a nylon straining bag to ferment with the primary.
I'll be shooting for roughly a 1.08 starting gravity and will bump it up with a little dextrose if I have to. The recipe is based on one found in "The Joy of Home Winemaking" by Terry Garey.
Before I embark on this recipe I thought I would post here to see if anyone had any suggestions. The pears aren't ripe yet so it's going to have to be a few days before I can get started.