2017 Perry Making Llanblethian Orchards

[@joannabenson2279]

I find that apple juice even from unpalatable cider apples is delicious. Is the juice from perry pears palatable?

[@llanblethianorchards]

Depends upon the pear variety but usually the juice is very nice. Often the pears themselves are completely inedible due to the tannin content but the juice is a lot less tannic. This is because the tannins in pears are a lot less soluble than the tannins in apples and do not enter the juice. It's also one of the reasons why the maceration period is considered so important with perry making as it can reduce the tannin content further.

[@salvatoretrimarchi5983]

What kind of cloth did you use for pressing?

[@AdrianOnEarth]

How different would the perry taste if you ran the pears through a juicer instead of grinding + pressing them?

[@llanblethianorchards]

I imagine as you don't have a maceration stage you would find a lot more sediment (near insoluable tannis pectins etc) comes through that will subsequently drop out. The perry may be slighty more tannic because of it and may end up slightly less sweet if not as much residual starch is converted to sugar.

[@xTheJmanChannel]

You seem to be one of the most knowledgeable guys on pears I can find on the internet right now. The maceration process you've talked about is to reduce tannin in the final product yes? My question revolves around tannin. If I wanted to make a pear/apple cider and was hoping for some tannins from the pear since real cider apples are impossible to find nowadays, would leaving out the maceration process be the best? Also, are there any commonly available pears that have a good tannin content, or do all pears have a good tannin content?

[@llanblethianorchards]

The maceration process does a lot of things including reduce the tannin content aye. Tannins in pears and apples are different and generally the tannins in pears are less soluble due to the molecule lengths. Leaving out the maceration may increase the tannin content but there is no guarantee it wont drop out later and you will lose the other beneficial effects of maceration like increased specific gravity less hazes etc. With regards to commonly available pears: Well for perry we use perry pears which are different to eating pears. If you bite into a perry pear you will spit it out immediately due to the very high concentration of insoluble tannins making it unpalatable. Eating pears don't really have any tannins to speak of so I guess it depends where you are and if you can source any. Wild woodland pears will probably be tannic so they could be used or crab apples as a tannin carrier.

[@ianskilling5511]

Where and when can we buy some of your Perry. Im in Cowbridge

[@llanblethianorchards]

Im sold out of last years perry now sadly. The 2017 perry will be ready from April ish. I am planning to have open days at the barn 2nd Saturday of the month from April onwards next year so you can buy it then else it is sold at pubs around Cardiff and the Vale of Glam. My usual stockists are: 1Town Hall Square Cowbridge, The Hare and Hounds Aberthin, St Canna's Ale House Pontcanna, The Hopbunker Cardiff, The Lansdowne Cardiff, The Andrew Buchan Cardiff, The Pen and Wig Cardiff & The Four Elms Cardiff.

[@ianskilling5511]

Fantastic. Ill definitely come down to the open day