Sunday, February 5, 2012

Recipie needed for pear cider or wine?

Ok I pressed 3-4 gallons of pear juce last night as we had too many pears to sell, Since they were getting to the stage of do something with them or compost them We crushed and pressed them into juce.



Currently it is sitting in a carboy with an airlock on it to keep fruit flies out untill I start the batch Im looking for a semi sweet to sweet still pear cider or wine recipie. The only stipulation is that it has to be a recipie that does not use campden tablets or sulfates of anykind as I am allergic to them.
Recipie needed for pear cider or wine?
Apparently nobody was paying attention when you said "no campden tablets."



If you're doing it sulfite free, you need to pasteurize the pear must. Heat it up to 180F and hold it there for about a half hour (do not boil). If you want a sweet cider, you're going to have to add sugars of some kind, as the yeast will consume all the available sugars that pears have by themselves. A tasty option is to add honey. It gives it a nifty complexity, but it also tends to double (or more) the fermentation time...it has a natural anti-microbial property so yeast has to work extra long to do its thing. To get the best flavor, use a cider-specific yeast if possible. I've used champagne yeast, but that has a higher alcohol tolerance so it can give a better kick, but will leave it very dry.



Anyway, once you've pasteurized the juice, sanitize your carboy and put the juice back ing and allow it to cool with the airlock in place (cooling uncovered allows too much chance for contamination) until it's at yeast-pitching temperature (preferably below 85F). Aerate it well (sloshing it around in the sealed carboy after it cools should do the trick). Do this after it cools as it retains the dissolved oxygen better at lower temperatures.



A little pectic enzyme might help it clarify over time, but is not necessary.



Pitch your yeast and let 'er rip!



Siphon it off after about 2 weeks or so, into another carboy for secondary fermentation. This gets it off the old yeast and chunks of pulp for a cleaner flavor. Let that sit for a month or so...longer if you used honey. Take care that when you sample or siphon it to do all you can to minimize it's exposure to air. It's very susceptible to acetobacter contamination which will leave you with a nice pear vinegar in place of your cider.



Hope this helps
Reply:On this site will tell you everything you need and has charts for making your wine or cider I have used this chart and it turns out really good.

http://www.eckraus.com/wine-making-recip...
Reply:foodnetwork.com
Reply:Try pear wine...

4 lb Pears

6 pts Water

4 cups Sugar

2 1/2 tsp Acid Blend

2 tsp Pectic Enzyme

1 tsp Yeast Nutrient

1 Campden, crushed

1 pkg Wine yeast(good for up to 5 gallons)



METHOD:



Use ripe to firm-ripe pears.



l. Wash, drain, remove stems, cut in half and core. Cut into smaller pieces.

2. Using nylon straining bag (or press) mash and strain out juice into primary fermentor. As juice is extracted immediately add Campden to prevent spoilage and browning. Keeping all pulp in straining bag, tie top, and place in primary fermenter.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hrs., prepare and add yeast. Cover primary.

5. Stir daily, check Specific Gravity, and squeeze pulp lightly to aid

extraction.

6. When ferment reaches 1.040 (3-5 days) squeeze juice lightly from bag. Siphon wine off sediment into glass secondary and attach air lock.

7. When ferment is complete (S. G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach air lock.

8. Siphon again in 2 months and again if necessary until clear before bottling. Age for 3 months. Cool and enjoy.
Reply:If you have some sort of refrigeration, you may get away without sulfites. Do a fermentation with white wine yeast in a cold environment (%26lt;50). If you want the wine to stay semi-sweet, the only way I can think of to kill of the yeast would be to drop it to near freezing when you want fermentation to stop. Use chunks of dry ice to drop the temp. Be very careful about air exposure at all stages to avoid browning of the juice. Use the CO2 gas from the dry ice as a protective blanket in the bottles.



Wish I could help more. Never done winemaking without sulfites.

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