Author Topic: Asian pears recipes hints?  (Read 2093 times)

Offline Ferment

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Asian pears recipes hints?
« on: September 06, 2017, 06:30:40 PM »
Juiced enough asian pears for 2 batches , 46 litres, of cider.   Sg 1052  about right for cider for me.
Has anyone got experience with asian pears?   Thinking the flavor is a bit thin for a full palate.  Possibly some white wine juice concentrate, tannins, acid?  Thoughts?
New to this forum, experienced brewer.

Offline dmtaylor

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Re: Asian pears recipes hints?
« Reply #1 on: September 07, 2017, 01:36:22 AM »
Sounds like the beginnings of something great.  I haven't used Asian pears but I do have experience with cider, which is essentially the same thing.  My standard guidance:

Pasteurize at 150 F for 20 minutes, cool, pitch Cote des Blancs yeast (it's the best), let it ferment for a week or so, rack to secondary, then begin monitoring specific gravity every few days. Aim for 1.010-1.015. When gravity gets to that point, add gelatin to knock out most of the yeast, then a couple days later, rack again, add sorbate and sulfite to hurt the remaining yeast and keep the cider cold for another month or so, trying to prevent it from refermenting. If it starts up again, add more gelatin, sorbate and sulfite if necessary. Once the cider stabilizes fully, you can bottle or keg it. Then enjoy.

Also, low & slow is the way to go, if possible.  I like to ferment at about 55-60 F.  It takes longer but tastes better in the end.  And, patience is a virtue.  It might take a couple months to finish but the wait is well worthwhile.
« Last Edit: September 07, 2017, 01:58:39 AM by dmtaylor »
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Offline erockrph

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Re: Asian pears recipes hints?
« Reply #2 on: September 07, 2017, 07:30:34 PM »
I think your best bet is to go 100% juice and treat it like your typical cider. Taste the finished product and take it from there. I'm pretty sure you will want some acid in the end, but better to wait it out and add by taste. Another option besides adding acid would be to blend with cider.

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Offline denny

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Re: Asian pears recipes hints?
« Reply #3 on: September 07, 2017, 07:33:07 PM »
Sounds like the beginnings of something great.  I haven't used Asian pears but I do have experience with cider, which is essentially the same thing.  My standard guidance:

Pasteurize at 150 F for 20 minutes, cool, pitch Cote des Blancs yeast (it's the best), let it ferment for a week or so, rack to secondary, then begin monitoring specific gravity every few days. Aim for 1.010-1.015. When gravity gets to that point, add gelatin to knock out most of the yeast, then a couple days later, rack again, add sorbate and sulfite to hurt the remaining yeast and keep the cider cold for another month or so, trying to prevent it from refermenting. If it starts up again, add more gelatin, sorbate and sulfite if necessary. Once the cider stabilizes fully, you can bottle or keg it. Then enjoy.

Also, low & slow is the way to go, if possible.  I like to ferment at about 55-60 F.  It takes longer but tastes better in the end.  And, patience is a virtue.  It might take a couple months to finish but the wait is well worthwhile.

Pasteurize?  Really?  I've never done that or found it necessary. 
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Offline dmtaylor

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Re: Asian pears recipes hints?
« Reply #4 on: September 07, 2017, 08:53:05 PM »
Pasteurize?  Really?  I've never done that or found it necessary.

Yes.  Yes really.  I do and I do.  Guarantees yumminess.
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Offline Ferment

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Re: Asian pears recipes hints?
« Reply #5 on: September 11, 2017, 12:32:18 AM »
Thanks   i did it the way i do apple cider . Sulphite, yeast    stand back!    I may add some oak, hops, and/or acid  after a few weeks depending on taste test to one of the carboys.  Then let it bulk age for a while.  Looks ok so far.  Has a funny nose right now, sort of a funkyness but is fermenting well.
I'll post back at secong racking.