5 Gallon Perry Batch (Our Hard Pears)

[jeskremer]

Day One
5 gallons pear juice
2.5 tsp yeast nutrient
2.5 tsp pectic enzyme
1/2 tsp tannin

Measured SG at 1.030. Last batch a couple of years ago we made at 1.075. Was pretty strong. Will try the lower recommended end for this recipe of 1.050.

Added 4 cups sugar to bring it to 1.050 SG. This should be about 5% alcohol content.

Acid was 3.8 with a test strip and pH 3.4.

NEXT: Will leave it covered with a towel for three days and then put an airlock on the primary. Let sit for three weeks, then rack into secondary. Let sit 2-6 weeks, then, when bubbling stops, bottle with carbonation. Let refrigerate two weeks to two months.

Great article on ciders here: http://www.greatfermentations.com/wp-co ... evised.pdf

https://www.homebrewersassociation.org/ ... ple-perry/

https://practicalselfreliance.com/pear-cider/

[jeskremer]

DAY THREE (Last Night)
Very foamy. Tasted. Sweet, yet fruity flavor. Will wait another day or two to put under lock. Was 1.030 from 1.050.

[jeskremer]

DAY FIVE
Dried out to 1.000 SG. Was planning on just attaching an airlock to the primary, but the cover did not fit. Poured into a secondary and put under lock.

Tastes a lot like my last batch of perry a couple of years ago now. Maybe a bit too dry. Might try to sweeten a bit prior to bottling.

[jeskremer]

2 1/2 MONTHS LATER
Didn't turn out. Janet thinks it smells similar to cider vinegar. I don't think its to that point, but it does have a bad odor to it. Doesn't seem to be sulfur though.

My guess is that his recipe didn't recommend campden tablets and that there was some off yeasts/bacteria in there that caused it to turn.

Was a dark greenish color after racking, but a nice gold color prior, so whatever was in the lees was really strong.

Tossed it all.