Pyser BOMM (Pear Melomel)

[loveofrose]

I love apples, but I love pears even more. I've finally found a source for pure pear juice. I have to try a mead with this. My anticipation is that this mead will be fairly tannic necessitating a sweet finish for balance.

Pyser BOMM - 1 gallon

1. Start with 1 gallon of organic pear juice or your favorite brand (no benzoate or sulfites).
2. Add 2.5 lbs orange blossom honey to a 1 gallon carboy.
3. Add pear juice half way.
4. Add 1/2 tsp pectinase.
5. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K.
-Add again at 1.1 & 1.06.
6. Add 3/4 tsp K2CO3.
7. Shake like hell to mix honey and aerate.
8. Add pear juice to a half cup shy of a gallon.
9. Add an activated smack pack of Wyeast 1388. (SG = 1.12)
10. Once the gravity is stable (~1.020), cold crash until clear and bottle.

 

[fuelish]

I love apples, but I love pears even more. I've finally found a source for pure pear juice. I have to try a mead with this.

Sounds good ....yeah have seen no preservative free (let alone organic) pear juice in these parts...I did stumble across some organic/preserve free white grape juice, made a nice light, quick, sparkling pyment....my ladylove's fave ... so far Pear sounds like it would be really good!!! Keep up the good work, LOR, I always check out your posts...

 

[loveofrose]

Day 3 (yesterday)
Gravity 1.082. Degassed and added nutrients. I hope it tastes like it smells!

 

[loveofrose]

Day 6
Gravity 1.056. Degassed. Added nutrients.

 

[MarshmallowBlue]

I'm not a BOMMer myself, but subbing because I love pear meads. I need to make more of them once i'm off my currant kick.

 

[loveofrose]

Day 21
Gravity 1.018 and holding. Very cloudy, but really tasty. Usually, fruit flavor tastes different after fermentation, but this tastes like pears. Nothing wrong with that!

I think this might need something to balance the sweetness better. I'll let it clear and taste again before I decide. Began cold crashing.

 

[loveofrose]

Day 31
Mostly clear of yeast now. A bit of pectin haze remains. It has obtained some tartness and tannins that I did not detect before. Quite nice and refreshing. I'll let it cold crash a bit longer before bottling.

Overall, I'm pretty happy with this. I think it would be better dry. Or at least drier than it is. I bet it would make a wonderful carbonated short mead! In fact, I may top this off with sparkling water to try it!

 

[Snofall Mama]

I love apples, but I love pears even more. I've finally found a source for pure pear juice. I have to try a mead with this. My anticipation is that this mead will be fairly tannic necessitating a sweet finish for balance.

Pyser BOMM - 1 gallon

1. Start with 1 gallon of organic pear juice or your favorite brand (no benzoate or sulfites).
2. Add 2.5 lbs orange blossom honey to a 1 gallon carboy.
3. Add pear juice half way.
4. Add 1/2 tsp pectinase.
5. Add 1/4 tsp DAP and 1/2 tsp of Fermaid K.
-Add again at 1.1 & 1.06.
6. Add 3/4 tsp K2CO3.
7. Shake like hell to mix honey and aerate.
8. Add pear juice to a half cup shy of a gallon.
9. Add an activated smack pack of Wyeast 1388. (SG = 1.12)
10. Once the gravity is stable (~1.020), cold crash until clear and bottle.

Would you change anything if using fresh pears? We have a wonderful Bosc pear tree and I like experimenting with new ways to use my pears. Bosc are too sweet for making a good cider so I want to try making a mead this year

 

[MightyMosin]

Bosc are too sweet for making a good cider so I want to try making a mead this year

I've never done a cider. Why is it being sweet not make a good cider? I think it would just ferment dry either way.

 

[madscientist451]

Some of the sugar content in pears is Sorbitol, and that means the beverage won’t ferment all the way to dryness. https://www.homebrewtalk.com/threads/perry.238995/

 

[MightyMosin]

I know that the amount of residual sweetness will vary based upon the quantity of the pear that is used in primary, but do you have a rule of thumb about what kind of sweetness might be left over if you wanted something off dry?

 

[madscientist451]

I think the dryness level is going to be different depending on what varieties of pears are used, ripeness level and several other factors.
My 2 cents: make a dry mead with just water and honey and the usual nutrients and yeast, and when it’s done and suits your taste, blend with the pear juice mead to get the flavor you are looking for.

 

[Snofall Mama]

This was my first pear harvest in 2021. I had over 50 lbs of Bosc pears. I’ve made pear cakes, pear galettes, pear chips, pear sauce, pear fritters, pear brandy, pears poached in brandy, stewed pears, etc, etc, etc. So now I want to try making mead but I need to know how I would need to adjust any recipe (if at all) to use fresh pears rather than pear juice.

 

[Barzahl]

Use a mead calculator https://gotmead.com/blog/the-mead-calculator/ if you leave the skins on you should expect it to be more tannic than if you used juice

 

[amber-ale]

But that would be

Use a mead calculator https://gotmead.com/blog/the-mead-calculator/ if you leave the skins on you should expect it to be more tannic than if you used juice

but that would be an advantage, wouldn’t it? Just like wine, skins should add more interest. Specially in NorthAmerica where proper Perry pears are less common.

 

[Snofall Mama]

I have started it! The “juice” from my pears was so sweet it was more like syrup so I had to dilute it with a fair amount of boiled water. When I checked the initial specific gravity it was still like 1.14-1.15 so the guy at the home brew supply store recommended about 3 smack packs of the 1388 to start for this 3 gallon fermonster. My dad who used to be a brewing chemist for Strohs 35 years ago is just chuckling at the whole thing.