Comments on: Pear Cider (Process and Recipe) http://gabriel.nagmay.com/2009/10/pear-cider/ Wed, 07 Dec 2011 17:44:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: nagmay http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-46060 nagmay Mon, 31 Oct 2011 17:04:20 +0000 http://gabriel.nagmay.com/?p=1756#comment-46060 Keren, I wouldn't recommend cooking/steaming the fruit. The end result will taste like cooked fruit - rather then a typical cider. Keren,
I wouldn’t recommend cooking/steaming the fruit. The end result will taste like cooked fruit – rather then a typical cider.

]]> By: Keren http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-45948 Keren Wed, 26 Oct 2011 17:45:07 +0000 http://gabriel.nagmay.com/?p=1756#comment-45948 Hi Gabriel! We were fortunate enough to come upon a glut of pears and I'm wondering if we would still have good results if I steamed the juice out instead of pressing? What do you think? Does it make a difference if it's raw? Thanks! Keren Hi Gabriel! We were fortunate enough to come upon a glut of pears and I’m wondering if we would still have good results if I steamed the juice out instead of pressing? What do you think? Does it make a difference if it’s raw?
Thanks!
Keren

]]> By: nagmay http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-45594 nagmay Wed, 05 Oct 2011 18:46:14 +0000 http://gabriel.nagmay.com/?p=1756#comment-45594 Spoon, That is a lot of information - let's try to break it down: - When juiced the pear juice turned a purple color. not cleat or a yellow haze. I wouldn't worry about the color too much. The juice will often pick up pigment from the skins and oxidization. - It was more a consistency of pear sauce. Strange. What did you use to juice it - a press? an electric juicer? You should be OK even if it is thick right now. Try adding some pectic enzyme. This will break up the pectins and allow the solids to separate fully from the juice. It may take a while, but it should eventually clear up. You may also try adding some fining agents in a month or two. - its been a week the air lock isn't bubbling I will assume that your starter was actively bubbling before you added it to the juice. If so, then the main fermentation might have already occurred. My last batch of cider completed most of it's fermentation in only a couple days. If, you are worried that the fermentation is stuck - just add some more champagne yeast to the top. Cheers, Gabriel Spoon,
That is a lot of information – let’s try to break it down:

- When juiced the pear juice turned a purple color. not cleat or a yellow haze.

I wouldn’t worry about the color too much. The juice will often pick up pigment from the skins and oxidization.

- It was more a consistency of pear sauce.
Strange. What did you use to juice it – a press? an electric juicer? You should be OK even if it is thick right now. Try adding some pectic enzyme. This will break up the pectins and allow the solids to separate fully from the juice. It may take a while, but it should eventually clear up. You may also try adding some fining agents in a month or two.

- its been a week the air lock isn’t bubbling
I will assume that your starter was actively bubbling before you added it to the juice. If so, then the main fermentation might have already occurred. My last batch of cider completed most of it’s fermentation in only a couple days.

If, you are worried that the fermentation is stuck – just add some more champagne yeast to the top.

Cheers,
Gabriel

]]> By: spoon http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-45593 spoon Wed, 05 Oct 2011 18:21:48 +0000 http://gabriel.nagmay.com/?p=1756#comment-45593 I have a question about the thickness of my perry. I started off by juicing 80 pounds of 2nd pears. Farm varietys, kind of mealy but very sweet. When juiced the pear juice turned a purple color. not cleat or a yellow haze. It was more a Consistancy of pear sauce. I added corn syrup champagne yeast that was a starter. sweet orange peel, brown sugar, to allow the yeast something to eat. I then thought to strain it but it was to pureed to thin out, I then added water, put away at 62 degrees its been a week th air lock isnt bubblig but it has a fermented smell. what do i do to thin it out will it settle or just be a pear mash thanks I have a question about the thickness of my perry. I started off by juicing 80 pounds of 2nd pears. Farm varietys, kind of mealy but very sweet. When juiced the pear juice turned a purple color. not cleat or a yellow haze. It was more a Consistancy of pear sauce. I added corn syrup champagne yeast that was a starter. sweet orange peel, brown sugar, to allow the yeast something to eat. I then thought to strain it but it was to pureed to thin out, I then added water, put away at 62 degrees its been a week th air lock isnt bubblig but it has a fermented smell. what do i do to thin it out will it settle or just be a pear mash thanks

]]> By: gabriel nagmay (dot com) | Archive » Parkways Cider http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-45502 gabriel nagmay (dot com) | Archive » Parkways Cider Tue, 27 Sep 2011 18:11:40 +0000 http://gabriel.nagmay.com/?p=1756#comment-45502 [...] 2009, we made separate batches of pear and apple cider. This time around, we just mixed all the fruit together from the start. All of it is organic and [...] [...] 2009, we made separate batches of pear and apple cider. This time around, we just mixed all the fruit together from the start. All of it is organic and [...]

]]> By: nagmay http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-44245 nagmay Fri, 29 Jul 2011 00:43:54 +0000 http://gabriel.nagmay.com/?p=1756#comment-44245 Christine, If the juice is filtered, you may not need the egg whites. However, if it is fresh pressed, the same fining process should work well. I realize that I never posted a picture of the final cider. Rest assured, is perfect yellow-gold. Christine,
If the juice is filtered, you may not need the egg whites.

However, if it is fresh pressed, the same fining process should work well.

I realize that I never posted a picture of the final cider. Rest assured, is perfect yellow-gold.

]]> By: Christine White http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-44244 Christine White Fri, 29 Jul 2011 00:38:43 +0000 http://gabriel.nagmay.com/?p=1756#comment-44244 Gabriel, I'm new to the making of Perry (or peary). I will go with your blog. One thing, is it possible to buy pear juice (sans preservatives or chemicals) and do the same thing (with egg white) to yield a smooth, yellow-golden brew? Christine Gabriel,
I’m new to the making of Perry (or peary). I will go with your blog. One thing, is it possible to buy pear juice (sans preservatives or chemicals) and do the same thing (with egg white) to yield a smooth, yellow-golden brew?
Christine

]]> By: V. Patrice http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-33878 V. Patrice Sat, 10 Apr 2010 23:07:52 +0000 http://gabriel.nagmay.com/?p=1756#comment-33878 I used a juicer and ripe fruit. This was much less work than a press. Added nothing except a small amount of sugar. Just added sugar to taste. Probably about 1 lb. for 5 gallons of juice. I used a juicer and ripe fruit. This was much less work than a press. Added nothing except a small amount of sugar. Just added sugar to taste. Probably about 1 lb. for 5 gallons of juice.

]]> By: V. Patrice http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-33877 V. Patrice Sat, 10 Apr 2010 23:02:48 +0000 http://gabriel.nagmay.com/?p=1756#comment-33877 The peary has stopped fermenting. Bottled and tasted, will enjoy. One jug had a slight bite. The rest is smooth and has clean pear taste. The jug with slight bite is ok, just doesnt have flavor as nice as others. Glad I waited. The peary has stopped fermenting. Bottled and tasted,
will enjoy. One jug had a slight bite. The rest is
smooth and has clean pear taste. The jug with slight bite is ok, just doesnt have flavor as nice as others.
Glad I waited.

]]> By: V. Patrice http://gabriel.nagmay.com/2009/10/pear-cider/comment-page-1/#comment-33498 V. Patrice Thu, 11 Mar 2010 03:12:35 +0000 http://gabriel.nagmay.com/?p=1756#comment-33498 Thanks, I agree, and plan to let it work itself out. I make my wine grape, blackberry, and hard apple cider the same way. They don't take as long as this but turn out well. Some friends added grain alcohol to their scuppernong wine to end fermentation. I tasted it before adding the alcohol and after. The wine was light and crisp before but after it lost the clean crisp qualities. Thanks, I agree, and plan to let it work itself out.
I make my wine grape, blackberry, and hard apple cider the same way. They don’t take as long as this but turn out well. Some friends added grain alcohol to their scuppernong wine to end fermentation. I tasted it before adding the alcohol and after. The wine was light and crisp before but after it lost the clean crisp qualities.

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