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Hi, As a guide, how much priming sugar do you recommend I add per Gallon for the perry im about to bottle? Also do I add the sugar straight to the individual pint bottles, or should I mix it with water first? thanks!

Will adding it after primary fermentation is finished be ok? Forgot to add it initially.... Also as a rough guide how much Malto Dextrin / Body Bru to add per gallon?

Hi, yes - Muntons this time.. Thanks for the tip on the enhancer I will look out for it!

Excellent post / reply - thanks very much. All is now clear - hopefully this info will help other noobs. :mug:

After a few days the Perry and Cider brews which have the "Cider yeast" are bubbling like mad - every few seconds - but the ones with the Gervin Ale Yeast seem to be foamy, but no bubbles. Should I just pitch a bit more yeast? Will it affect the final flavour? How much is "too much"...

Trouble is i live in Jersey, Channel Islands.. a 9 x 5 mile island in the middle of no where !

Hi, Quite new to brewing but have done stacks of searches and read the forum thoroughly.. Im a bit confused about about sugar names, what they do and common "slang" terms - it seems different people in different countries call / know sugars by different names.. For example people on the...

I wish I had more demi's too.. I managed to get hold of 6 demijohns in total, 3 now contain my first cider (again each one different trying different yeast / apple combinations) and the last one is about to hold my first mead.... There arent any brew shops where I live - and most mailorder...

OK, my first 2 Perry batches are in the primaries.. Batch 1; Conference pears - 1 gallon demijohn 1 tsp Pectolase 1 crushed campden OG 1042 PH 3.1 Left for 3 days then pitched: Gervin Ale Yeast s.cerevisore Batch 2; Unknown pears - seemed very ripe, the juice appeared very...

Thanks for the replies.. I believe the Pears are "conference" not 100% as the mini-orchard was already planted when I moved in.. Good idea ALPS - I will split the batch in 2 and try different yeasts. I was planning on using a champagne yeast but now you say it will dry it out I will avoid...

Hi all , Im a noob to this forum and cider / perry making :-) Im just about to start my first Perry with this years bumper pear crop in the UK. Anyone have any recommendations as to the best yeast to use? thanks