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Date: 30 Aug 2006 14:55:00
From: davemchine@gmail.com
Subject: fermenting pear juice
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I just scored a couple free boxes of pears freshly picked. My uncle has
a press and is offering to squeeze them into juice next tuesday
evening. I have two questions 1) the pears really won't be fully ripe
according to the person offering them, can I go ahead and squeeze a few
days early? 2) Should I just ferment the pear juice by itself or should
I add something to it?
One last question. I'd like to get my own press someday, something
small that I could use on demand for just a few gallons of juice at a
time. What is a good source?
Thanks,
Dave
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Date: 31 Aug 2006 01:13:59
From: Ross McKay
Subject: Re: fermenting pear juice
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On 30 Aug 2006 14:55:00 -0700, "davemchine@gmail.com" wrote:
>I just scored a couple free boxes of pears freshly picked. My uncle has
>a press and is offering to squeeze them into juice next tuesday
>evening. I have two questions 1) the pears really won't be fully ripe
>according to the person offering them, can I go ahead and squeeze a few
>days early? 2) Should I just ferment the pear juice by itself or should
>I add something to it?
Just ferment the pear juice by itself, to make perry. Quite likely you
will have a pretty subtle perry, as they are likely to be eating pears
with little to no acid or tannin. However, I've done it and the drink
was very nice.
NB: you do *not* want to wait for the pears to get fully ripe! They go
very slippery, and become near impossible to press. You want them ripe,
but not squishy.
Here's some good info on cider and perry, which might help:
http://ourworld.compuserve.com/homepages/andrew_lea/
http://ukcider.co.uk/wiki/index.php/Main_Page
http://homepage.ntlworld.com/scrumpy/cider/
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us
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Date: 30 Aug 2006 15:33:36
From: Bill Riel
Subject: Re: fermenting pear juice
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In article <1156974900.101309.178460@h48g2000cwc.googlegroups.com >,
davemchine@gmail.com says...
> I just scored a couple free boxes of pears freshly picked. My uncle has
> a press and is offering to squeeze them into juice next tuesday
> evening. I have two questions 1) the pears really won't be fully ripe
> according to the person offering them, can I go ahead and squeeze a few
> days early? 2) Should I just ferment the pear juice by itself or should
> I add something to it?
What you are making is perry - cider's lesser known relative. I've never
made it, but I understand it's a bit trickier than cider. I have
consumed perry and I like it though :-)
Here's a link with some good info:
http://homepage.ntlworld.com/scrumpy/cider/perry.htm
Cheers,
Bill
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Date: 31 Aug 2006 16:01:34
From: Ric
Subject: Re: fermenting pear juice
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I'm going to disagree a little bit with the previous poster.
I recommend you hold the pears in a clean, cool, dark place for at least a
week. This allows the sugars to fully develop.
If you want to make simple perry the, as the previous poster suggested,
simply ferment the sugars as they are. I prefer to make pear wine; I take
pressed juice, and add sugar, some acids, pectic enzyme, and yeast. I
suspend a mesh bag of more fruit into the fermentation (the enzymes will
break it down, and later help remove much of the cloudiness). I target the
sugars to result in an 11 to 12 % alcohol, and the acid to something similar
to a fresh white wine (pH mid 3's, TA around .65 or more). I press off
after primary is complete, and take the resultant young wine through MLF and
cmepletion just as I would a wine - including fining and cold storage.
The result is simply the best fruit wine imaginable. I try to leave about
1% - 2% residual sugar; just enough to help enhance the fruit flavor, but
not enought to taste sweet. Sorbate can be used to eliminate bottle
fermentation - I also keep it refrigerated after bottling.
The wine is spectacular.
<davemchine@gmail.com > wrote in message
news:1156974900.101309.178460@h48g2000cwc.googlegroups.com...
>I just scored a couple free boxes of pears freshly picked. My uncle has
> a press and is offering to squeeze them into juice next tuesday
> evening. I have two questions 1) the pears really won't be fully ripe
> according to the person offering them, can I go ahead and squeeze a few
> days early? 2) Should I just ferment the pear juice by itself or should
> I add something to it?
>
> One last question. I'd like to get my own press someday, something
> small that I could use on demand for just a few gallons of juice at a
> time. What is a good source?
>
> Thanks,
>
> Dave
>
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Date: 01 Sep 2006 08:34:19
From: davemchine@gmail.com
Subject: Re: fermenting pear juice
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Thank you for all the good information. One last question. What is a
good way to filter the chunks out of the juice? When we make apple
juice we have used cheesecloth but it's so fragile it can be a real
pain.
Thanks,
Dave
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