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Regular pears are usually pressed slightly under ripe. Too soft and you'll be pressing puree. You could mix some apples in for structure. For yeast, colder the better. You used lager yeast for cider last year right? I think that would work. I've got 9 gallons of Asian pear cider at 55F with premier cuvee.Sent from my DROID RAZR using Tapatalk 4
How ripe (soft) do I want to let pears get before juicing them for pear cider ? And any yeast recommendations?
Quote from: mtnrockhopper on August 23, 2013, 04:27:34 amRegular pears are usually pressed slightly under ripe. Too soft and you'll be pressing puree. You could mix some apples in for structure. For yeast, colder the better. You used lager yeast for cider last year right? I think that would work. I've got 9 gallons of Asian pear cider at 55F with premier cuvee.Sent from my DROID RAZR using Tapatalk 4I had great luck with a lager yeast although I would have to look up my notes to remember which one. Scored 40. How do you prevent it from getting too dry? My apple ciders all seem to get incredibly dry and then I back sweeten with apple juice concentrate and a bit of sugar. But they don't make pear concentrate anywhere I've seen.