Which yeast for Perry

[Liquisky]

I just juiced 15 lbs of pears, strained out the pulp and have a gallon of pear juice. I added a campton tablet to sterilize.

I 24 hours I plan to pitch the yeast. Question is which one should I pitch? I have on hand the following:

Nottingham
D47
Ec-118
and Montrachet (sp?)

Any suggestions welcome.

Thanks

 

[RICLARK]

I just juiced 15 lbs of pears, strained out the pulp and have a gallon of pear juice. I added a campton tablet to sterilize.

I 24 hours I plan to pitch the yeast. Question is which one should I pitch? I have on hand the following:

Nottingham
D47
Ec-118
and Montrachet (sp?)

Any suggestions welcome.

Thanks

Ive never made Perry but it seems all my searching has come back to the same yeast. WYeast 4766

 

[Cheeto]

What is the size batch are you doing ?

What do you have for an O.G. ?




-Jason

 

[Freezeblade]

If you're talking just pear juice, and not adding much sugar, I say go for the nottingham. I still contend that ciders/perrys should be made with ale yeasts.

 

[wreckinball9]

I still contend that ciders/perrys should be made with ale yeasts.

+1 on ale yeasts. safale s04 (english ale yeast) is good. best is wyeast 4184 (sweet mead yeast). it's your best bet to preserve some of that delicious pear flavor