“Heather’s Perry” Standard Perry

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Edward Walkowski of Northern Abington Township, PA and member of Scranton Brewers Guild won a gold medal in Category #30: Standard Cider & Perry during the 2016 National Homebrew Competition Final Round in Baltimore, MD. Walkowski’s New World sparkling perry with fresh Bartlett pears was chosen as the best among 102 entries in the category.

To see other winning homebrew recipes from the 2016 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

“Heather’s Perry” Standard Perry | Common Perry


  • For 5 gallons (18.93 L)
    • 6 gallons (22.71 L) fresh Bartlett pear cider
    • 10% potassium metabisulfate solution
    • 6 g Fermaid-O
    • Malic Acid to adjust pH
    • Go-Ferm
    • Scottzyme
    • Super-Kleer
    • Lalvin DV-10 (6g, properly rehydrated)
    • Back-sweeten with simple sugar syrup


    • Original Gravity: 1.054


    Start with 6 gallons of fresh Bartlett pear cider and adjust acidity to 0.6% with malic acid. Sulfite with a 10% solution of potassium metabisulfite to 50 ppm and allow to rest overnight. Prepare 6 grams of Lalvin DV-10 with Go-Ferm as per product directions, and add to the must along with 6 grams of Fermaid-O and pectic enzyme (Scottzyme). Ferment at 60° F (16° C) for several weeks before racking to secondary and fining with Super-Kleer. After cider drops clear, back-sweeten to taste with simple syrup, adjust sulfite to 50 ppm, and sorbate. Filter to 1 micron, transfer to a corny keg, chill to 32° F (0° C), and carbonate to 3.5 volumes of CO2.

    Primary Fermentation: 60 days at 60° F (16° C)

    Secondary Fermentation: 90 days at 60° F (16° C)