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Cider/perry recipe: Bullwinkle Perry

Bullwinkle is a golden semi-dry pear cider which has the character of a white wine with modest pear aroma and pears in the flavor. Pears are not as aggressively flavored as apples, so perry (pear cider) has subtle flavors

Ingredients:

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The following ingredient quantities are based on 5 gallon(s) of cider being made.

Item Quantity Comment
Acid blend 2 teaspoon(s)
Champagne yeast 10 gram(s)
Citric acid 1.5 teaspoon(s)
Light brown sugar 2 pound(s)
Malic acid 5 teaspoon(s)
pear squeezings 5 gallon(s)
Tannin 1 teaspoon(s)
Tartaric acid 3 teaspoon(s)
White table sugar 4 pound(s)

Instructions

  1. Make sure everything has been sanitized, and do not worry about camden tablets, boiling stuff, etc. This is a simple recipe!
  2. Heat 1 gallon of the juice enough so you can dissolve the sugars and additives in it. Stir until the sugar is dissolved.
  3. Meanwhile reconstitute the dry yeast in a cup of warm (90-100 degrees F) water.
  4. When the sugars are dissolved, dump the whole mess into a 5- gallon carboy, fit a blowoff tube and pitch the yeast. Watch the liquid level in the carboy, and top up with fresh pear juice as needed. Fermentation will drop off in about a month. When it does, rack to a second carboy and top up with fresh cider.
  5. Wait 45 days before bottling. Sample about 4 months after bottling but it will continue improving beyond 6 monthsto reach peak flavour.

Summary - OG: 1.095, FG: 0.96 , Alcohol: ~12.3% abv

Cider and perry making equipment

See our detailed list of cider making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).

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