Rack it off to get rid of the sediments and leave for a couple of days to settle further. I invited my children and nephews to help, offering them 5p for every pear they picked up. Try your hand at a delicious pear cider that is … It’s a lot easier if you let the pears wait a week or so after picking to soften. Confused? Someone else suggested I put labels on the bottles and call it Fred’s Perry. The boys quickly realised they were on to a winner and I had to fork out about £25. At the start of fermentation, the cider should have an ‘original gravity’ of around 1,040. The purpose of the sugar is to give your Perry some fizz. Since your apples will vary, so will the sugar content of the juice. I mean I like drinking cider, much too much, but I had always thought home-brewing it was for mentally ill people in the West Country. If the apples have fallen from the tree, don’t be afraid to use them either, unless they’ve started to rot. Yet the pears kept falling. (Oxidising is not good, apparently, though I read on the internet that purists consider Campden Tablets to be cheating.). He is very strict about hygiene and orders brewers to cleanse all equipment repeatedly using the sterilising powder provided, which I did. A mechanical option for small quantities would be to use a juicer. The best way is to add one Campden tablet per gallon to kill off the wild yeasts and then add a proper wine yeast a few hours later. I took a couple of bottles into work and forced my colleagues to have it with their lunches. All additives are optional, but they'll result in a … As Love Brewing instructed, I added sugar to each plastic bottle to help the cider ferment again and make it go fizzy. It makes a good c-r-u-u-u-nch noise. Alternatively, keep in the beer fermenter and have a party! With the crusher, you attach a large red wheel on one side and spin it in order to rotate the blades, which then annihilate the pears. We ended up loading great sackfuls of the mangy fruit into the car and driving them to the dump. They don’t even need to be in perfect condition, bruised and slightly damaged apples are fine for this. Cider has a colorful history here in America. Adjust with water to get a start gravity of 1045-1060 (check with hydrometer) He was formerly literary editor of The American Conservative. By Debra Smith. Now you can add one Campden tablet per gallon to stop fermentation before bottling. By sheer luck, after 13 days the hydrometer reading seemed about right, which meant that the brew had brewed. Masses of fruit. Traditional scrumpy cider would rely on the natural yeasts on the apples for the fermentation process, but that’s very hit and miss. I told The Spectator’s Food and Drink editor Lara Prendergast about this dilemma. It all looked disturbingly complicated and scientific. The pear juice, which tastes quite good by itself, trickles down into a receptacle. To my surprise, they drank it without retching, though it was observed that it tasted very dry. If there is too little sugar then the cider may not have enough alcohol to keep well. You can be happy living a more frugal sustainable life, Simple tried and tested methods that you can follow, Home Made Cider & Perry – How to Make Cider and Perry, Nettle Beer Recipe – How to Make Nettle Beer. Quality Cider Apple Press fromHarrod Horticulture. There will be a small amount of yeast in the Perry when you transfer it to the bottles. The large metal objects turned out to be a crusher and a presser — and they were the fun bits. You have to assemble the machines yourself, which feels artisanal in a satisfying way. You can use plastic fizzy drink bottles for cider or glass if you prefer. If the specific gravity is 1070 or over, then you are OK but if it is below this, add some sugar syrup to get it up to 1070. The more juice the more cider! When we moved into the new house, we felt lucky to have a pear tree in our garden. If need be, rack it off again using finings if it won’t clear and you’re bothered about the appearance. This works best when stored in … This is daunting if, like me, the thought of doing anything involving science makes your brain freeze. Big mistake. I also added teaspoons from the pots marked tannin, malic acid and nutrient, and finally put in the all-important yeast. I was. The worst part, though, was not knowing what to do with this unwanted harvest, which rotted quickly and attracted thousands upon thousands of fruit flies, which then began to colonise the kitchen. Our green and pleasant lawn transformed into a carpet of greeny-yellowy-brown pears, which squelched gruesomely underfoot. A Champagne yeast is ideal but a general wine yeast will suffice. If you find yourself with a big old apple tree or pear tree in the garden, or maybe your neighbour has one and the fruit goes to waste, then why not make yourself some cider or perry (pear cider)? Gus walked over to the bucket, sniffed it with disdain, and said: ‘That smells so disgusting Dadda,’ which dented my confidence somewhat.