Author Topic: Pears - how ripe?  (Read 863 times)

Offline gmac

  • Brewmaster General
  • *******
  • Posts: 2010
  • London, Ontario
    • View Profile
Pears - how ripe?
« on: August 22, 2013, 08:42:57 PM »
How ripe (soft) do I want to let pears get before juicing them for pear cider ? 

And any yeast recommendations? 

Offline kramerog

  • Brewmaster
  • *****
  • Posts: 776
    • View Profile
Re: Pears - how ripe?
« Reply #1 on: August 22, 2013, 08:55:28 PM »
Having done zero perrys this advice might not mean a lot....  try Lalvin Narbonne. http://www.lalvinyeast.com/71B.asp.  It is very popular among mead makers.
Brewers of South Suburbia
Brixie's Brewers
Oak Park Homebrewers

Offline stlaleman

  • Assistant Brewer
  • ***
  • Posts: 179
    • View Profile
    • Penrose Picobrewery
Re: Pears - how ripe?
« Reply #2 on: August 23, 2013, 01:59:53 AM »
Having had some good luck with perries, here is my two cents. Don't let the pears get too soft, it will become harder to extract juice from the pulp. The yeast I like best is Wyeast cider yeast.

Offline mtnrockhopper

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2876
  • Delaware
    • View Profile
Re: Pears - how ripe?
« Reply #3 on: August 23, 2013, 03:27:34 AM »
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

Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline gmac

  • Brewmaster General
  • *******
  • Posts: 2010
  • London, Ontario
    • View Profile
Re: Pears - how ripe?
« Reply #4 on: August 23, 2013, 03:52:20 AM »
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
I 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.

Offline mtnrockhopper

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2876
  • Delaware
    • View Profile
Re: Pears - how ripe?
« Reply #5 on: August 23, 2013, 04:24:17 AM »
Pears are great. They contain sorbitol, a non fermentable sugar alcohol, so the Perry will never dry out as much as cider. It gets dry, but not bone dry.

Sent from my DROID RAZR using Tapatalk 4

Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11643
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Pears - how ripe?
« Reply #6 on: August 23, 2013, 08:48:39 AM »
How ripe (soft) do I want to let pears get before juicing them for pear cider ? 

And any yeast recommendations?

Based on my experience, you don't want them soft at all.  Totally gummed up my press.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8678
  • Delaware
    • View Profile
Re: Pears - how ripe?
« Reply #7 on: August 23, 2013, 09:33:04 AM »
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
I 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.

You can back sweeten (accordingly) with some juice after fermentation is complete. Just make sure to add some sodium metabisulfate before you add the juice. Dose a sample of the perry with some juice (to your liking), then scale it up on the full batch.
Ron Price