FatsSchindee
Well-Known Member
Wanting to try to make some perry... everything I've been reading seems to say that if you ferment just straight pear juice you end up with something that's not very sweet or tasty (but if someone thinks otherwise, please chime in with what/how you did so this wasn't the case). So I'm thinking of mixing with some cider...
Who has has success with this, and with what mixture ratio of the two? I was thinking of doing three one gal jugs simultaneously, using the same yeast (I like D-47 or Cotes du Blanc for my ciders, but maybe something less attenuating to leave some residual sweetness? Not sure yet), and just different ratios of apple juice to pear juice - 3:1, 1:1, and 1:3. Probably add a bit of dextrose or brown sugar to each (same amount) to up the abv slightly. Sound like a good experiment?
Who has has success with this, and with what mixture ratio of the two? I was thinking of doing three one gal jugs simultaneously, using the same yeast (I like D-47 or Cotes du Blanc for my ciders, but maybe something less attenuating to leave some residual sweetness? Not sure yet), and just different ratios of apple juice to pear juice - 3:1, 1:1, and 1:3. Probably add a bit of dextrose or brown sugar to each (same amount) to up the abv slightly. Sound like a good experiment?