Fermenters Forum

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/

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.

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.

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.