Perry or Hard Pear Cider
This recipe will make about one gallon of perry, a delicious hard pear cider.
Equipment
- Sanitizer
- Fermenting vessel (brewing bucket)
- Rubber stopper
- Fermentation airlock
- Siphon with tubing for bottling
Ingredients
- 1 gallon pear cider or freshly pressed, strained pear juice
- 1/2 pound sugar
- 2 teaspoons tannin Vintner’s Wine Tannin
- 1 tablespoon citric acid powder
- 1 crushed Campden tablet
- 1/2 teaspoon yeast nutrient LD Carlson
- 1/4 packet premium cider yeast Cider House Select
Instructions
- Make sure all equipment is sanitized.
- In a large pot, heat pear juice and brown sugar, stirring, until the brown sugar is dissolved. Add the cider into the fermenting vessel. (I use a 5-gallon bucket.) Add the tannin, citric acid, and Campden tablet. Cover and allow to sit for 12 hours.
- After 12 hours, add the yeast nutrient. Stir a few times. Sprinkle the cider yeast over the top of the bucket and cover with a towel or loose top for a few days, allowing the sediment to fall to the bottom of the bucket.
- After a few days, place funnel over the jug and pour in the juice. Leave 2 inches of headspace. Attach the rubber stopper and the airlock. Fill water to the fill line, and then carefully place the airlock on top of the jug. Make sure water is always at the fill line during this process.
- Place the cider in a dark, cool spot to ferment. You will begin to see bubbles in the jug. It will take about 3 weeks for it to ferment completely. When there are no longer bubbles, your cider is ready to siphon and bottle!
Notes
To simplify this process, you can buy a cider making kit online.
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