Cider/perry recipe: Country style perry
If your pear tree is bursting there is only so much you can eat, so brew the rest!
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of cider being made.
| Item |
Quantity |
Comment |
| Brewers yeast |
|
Used only if washing fruit for more predicatble results |
| Pears |
|
Firm but juicy pears, as many as you have! |
Instructions
Please note this recipe is country style where the natural yeast on the fruit is relied apon to ferment the extracted juice. This can be risky as who knows what yeast there is on your pears, so for more predicatable results you can always wash the fruit very well and add brewers yeast to the extracted juice.
- Choose your fruit make sure you avoid bad ones.
- Leave them in a warmish place for several weeks until they are just beginning to soften.
- Chop and smash the fruit into a pulp
- Strain through muslin, pressing very hard so that all juices are extracted. A fruit press is best for this but that an expense we'll try to avoid.
- Keep this juice in the pan in a warm place.
- Allow to bubble.
- When bubbles rise to the surface of the liquid and the sediment drops to the bottom, put into a cask.
- Once bubbles stop and the brew is in the cask cover tightly..
- Leave for 6-7 months
- Strain and bottle.
- Enjoy your country style perry!
Cider and perry making equipment
See our detailed list of cider making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).