Cider: the answer to a pending pear glut

My best pear tree produces a prodigious amount of fruit, but every year there are only a few days separating perfect pears from ones that are completely rotten from the inside outwards. I have never discovered what it is that causes this sudden transformation, but I didn’t want to take the risk that they would all be wasted by the time I returned from a fortnight’s holiday. I needed to make something that used many kilos of pears but wouldn’t require freezer space.Image

This is my first attempt at “Perry” or Pear Cider, so it’s possible that my next blog may be about what to do with 15 litres of cider vinegar, and the perils of stray yeasts!

I downloaded the recipe from cider-making.co.uk which told me I would “need the usual homebrew equipment such as a fermenter (the plastic barrel we make beer and wine in), airlock, syphon etc. and a good cider yeast.”

This last ingredient was a bit of a problem as our homebrew box only contained some out of date larger yeast and a couple of packets of champagne yeast. My husband, aka “the vintner”, was certain champagne yeast would be fine, but we rang the excellent homebrew shop in Santa Maria on the off chance they stocked cider yeast. They didn’t, but, with a bit of prompting, they confirmed that wine yeast should work. The other ingredients of campden tablets, yeast nutrient and pectolase we already had from making pomegranate and grape wines.

After an hour or so of pear washing, quartering, and putting them through the kitchen juicer, we measured the start gravity with the hydrometer and discovered it was perfect. This was lucky as I’d forgotten to buy sugar and the shops were no longer open.

We put in the crushed campden tablets and left it overnight before adding the yeast solution, nutrient and pectolase this afternoon. It’s now “glurping” away in the downstairs bathroom and in a few weeks we should be able to rack it off and bottle it … that’s the theory anyway, although we have had a few spectacular homebrew failures in the past.

If the remaining pears are still healthy when we return they can be peeled, chopped and frozen for use in cakes and crumbles, or made into pear mincemeat and bottled. This is a real treat, full of flavour but without the heaviness of traditional mincemeat. See the recipe on allrecipes.co.uk it works brilliantly … and I’ve just noticed it contains 225ml of cider vinegar!

The recipe we used for the Pear Cider was:

“20kg of pears (juiced or crushed and pressed to produce about 10 litres of juice.

Adjust with water to get a start gravity of 1045 – 1060 (check with your hydrometer)

Add 3 crushed campden tablets.

5-10 grams of diammonium phosphate (yeast nutrient)

Pectalase (a sachet is usually for 25 litres so adjust accordingly)

Cider yeast (a sachet is usually for 25 litres so adjust accordingly)

“Leave to ferment for a few weeks. Final gravity is often a bit higher than for apple cider due to unfermentable sugars present in pears so expect something like 1010. Rack off and discard most bottom sediment, bottle with priming sugar (a heaped teaspoon per 500ml bottle). Leave bottles for 3 days, then transfer to a cool place for clearing.”

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