Cider · Medium dryAbout this recipe
Traditional perry recipe, real pear cider from pressed pears. About 10kg of fruit per demijohn and worth every aching arm on pressing day.
Ingredients
pears10 kg
campden tablet1
sachet cider yeast1
priming sugar60 g
Method
1
Wash the pears and cut out any rot
2
Crush and press, collecting 4.5 litres of juice
3
Pour the juice into a sterilised demijohn with the crushed campden tablet and leave 24 hours
4
Add the yeast and fit an airlock
5
Ferment cool for 2 to 4 weeks until the airlock goes quiet
6
Rack off the sediment gently
7
Bottle with the priming sugar for sparkling, or without for still
8
Mature at least 6 months
Tools for this brew: scale it to your batch size, work out ABV from your readings, or correct a warm hydrometer reading. All free.
Brewer's notes
Perry pears if you can get them, otherwise firm conference pears a few days short of eating ripe. Pears hold their juice tighter than apples, so expect the pressing to be work. The sorbitol in pears cannot ferment, so it finishes off dry all on its own. Perry bruises easily, ferment it cool and rack gently. Give it six months and it will remind you why perry was ever a thing.
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