I was hoping to go to a local-ish orchard and getting pear cider to ferment or seeing if I can get a press.
Has anyone had any experience with Perry? what would you recommend? Tips &/or tricks?
Hopefully someone else has some experience; if not you`ll be blazing a trail for us
1 gallon of pear juice (12-14lbs)
sugar to 1.060 S.G.
1/2 tsp Pectic Enzyme
3/4 tsp Energizer
1 Campden, crush
1 pkg Champ yeast
Use ripe to firm-ripe pears. Wash, drain, remove stems, cut in half and core. Cut into smaller pieces. Use nylon straining bag (or press) mash and strain out juice into primary fermentor. As juice is extracted immediately add Campden to prevent spoilage and browning. Keep all pulp in bag, tie top and place in primary. Stir in all other ingredients except yeast. Cover primary. After 23 hours, add yeast. Cover primary. Stir daily, check S.G. and press pulp lightly to aid extraction. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon off wine sediment into glass secondary. Attach airlock. When ferment reaches 1.000 (about 3 weeks) syphon off sediment into clean secondary. Reattach lock. To aid clearing syphon again in 2 months and again if necessary before bottling.