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Old 04-16-2009, 06:04 PM   #1
Oct 2008
Posts: 3

Been brewing beer for over a year now. I have access to over 100 gallons of pear juice this summer and want to make cider. It will be unpasteurized fresh pressed juice. Should I heat it first but not boil and any recommendations on yeast would be helpful. Also i will be doing this in an old winery and have access to oak barrels and the such should i use those or glass carboys?? Sorry lots of questions but would like to make a good product as half of what is made goes back to the juice supplier .

Thanks, in advance for your thoughts!

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Old 04-16-2009, 09:09 PM   #2
Apr 2009
Posts: 1,018
Liked 59 Times on 56 Posts

I used some pear juice in my cider this year, it is pretty neutral stuff with low acidity. The pH was 4.5 which is pretty high, camden tablets will have no effect at that pH. I would recommend sweetening and/or carbonation and whatever additives you can use, such as other fruit juices, or malic acid, to give it a bit more flavor. The OG was pretty high.

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Old 04-17-2009, 12:28 PM   #3
gratus fermentatio
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Jun 2008
Posts: 12,065
Liked 2527 Times on 1397 Posts

You may find some useful info on perry & perry making here: The Real Cider and Perry Page Regards, GF.

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Old 04-19-2009, 02:16 PM   #4
Apr 2009
Posts: 25

i wish i had access to pear juice like you do... im jealous.

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