Pear cider help

jjackel53 · Oct 4, 2016

I've just attempted to do my first pear cider. It's been almost 3 weeks into primary ferment and the airlock is still going . Is this a normal kind of thing ? I just tasted it and it's pretty good but it has a tannin taste like your tasting the skin but has some nice sweetness.

madscientist451 · Oct 4, 2016

Fermenting slow when making cider or perry is a good thing, let it ride.
What pears did you use?

AdamsCider · Oct 5, 2016

Where did you get your juice? I wanted to do a perry this year but couldn't find a source in the Midwest US

jjackel53 · Oct 5, 2016

I'm in the bitterroot valley Montana . This has been one of the best tree fruit seasons that I can remember. Not sure what kind of pears but they were very small and tasty.

OffbeatBrew · Oct 5, 2016

I'm 3 weeks into a pear cider from pears picked at a friend's house. I used Red Star champagne yeast for 3 gallons, and it's still fermenting away as well. Sounds like a similar story...

I'd much rather it go slow and ferment to dryness than either making rocket fuel in 3 days, or the yeast pooping out at a higher gravity (My original brix was 16.5, so it might be a bit higher ABV, which was why I was guessing it was taking a while).

KudzuHighlander · Oct 8, 2016

I fermented 11 gallons of Hood pear juice in two batches, first ran for 12 days, the second for 15. Both were steady and tapered off but still active to the end. Grew my own in GA, my single tree had limbs breaking, best yield ever, good year here for hard fruit.

jjackel53 · Oct 9, 2016

So just an up date. It's been a month and it's still bubbling a bit. Should I rack it and put it on secondary ?? It tastes pretty good. How long should I keep it on secondary?thanks for the feedback!