Pear Cider - How to Make an Easy Perry

[@timmerk936]

When I made my Perry with fresh pears from the garden I used the grater disk on the food processor to coarsely grind the pears and pressed them through a cloth by making a bag and then turning it (wringing?), squeezing all the liquid out by force. The yield was around 80%, what was left was very dry. This turned out to be the best carbonated low ABV drink I made so far.

[@mikehughes6363]

Hey Folks! Mike from Toronto here again. I had a boatload of pears again this year and have already started making them into cider. The first batch fermented to 6% and I've got about 50 more pounds to process into cider. It's turning out perry, perry good! 😄

[@CitySteadingBrews]

Sounds great!

[@alexcan669]

“Fermentation wants to make itself you just got to get out of its way” teachings from the book of Brian lol. Who else was waiting for Brian to say “it’s two bucks” when he was talking about the airlock 😂

[@puppyluv2010]

I was!

[@UfoJoe]

watching this while drinking homebrew makes it so much better 🥂

[@toddcanterino3376]

Freezing apples and pears is a great way to extract their juice. Thaw and press. You’ll get most of the juice with very little waist.

[@rowanschindler354]

I get too much waist from drinking too much too. Would love less waist.

[@ixwt]

I made a perry with pears from a friend's grandmother's house. I loved it. It has a forward vanilla note. Absolutely delightful.

[@georgecolby7488]

I am going to be making graf today, the fictional beverage from the Dark Tower series. It will have a 3:1 ratio of cider to beer wort. What I'm hoping for is a drinkable young cider with some residual sweetness from the unfermentable beer sugars and a decent head retention after bottle carbing. I have 3 apple trees in my yard that produce a decent amount of apples. I actually made my own press using a food grade 5 gallon bucket but drilling a bunch of holes in it, a large roasting pan to catch the juice, and a frame to press against. Like many of your listeners, I am a frugal sort that wanted to put some old wood posts to good use. I always freeze the apples! They break down, give more juice, and the juice actually has a higher gravity. It just takes longer. Thanks for another great video! Looking forward to seeing the tasting on this one.

[@dudesmith9698]

I just found your channel today. I've watched about half a dozen videos and you two are just awesome. You make the whole process way less intimidating. Thank you

[@CitySteadingBrews]

Awesome! Thank you for watching!

[@39Kohm]

UPS delivered my cats a large box today, there was a brewing kit inside it as a filler material so I kindly took it away for them :) Now I have the kit I can't decide what to make first, you make too many to choose from :)

[@beautyfox6683]

Wow guys, thanks for showing us how hard it is to make your own pear juice. It's really cheap buying one gallon of gorgeous pear juice for $10.00. compared to 20 kg juicing your own pears. Oh and a days work. Thanks you've saved me, so much work, I'm gonna go buy me some pear juice, easy peasy. Bless u both your awsome.

[@VroomvroomNY]

I use snapple apple. Its a mix of pear juice and apple juice. Tastes amazing!

[@UtahSustainGardening]

The other advantage to whole fruit is that you may have access to varieties that offer different flavors when fermented.

[@wecuyler]

Sweet, I've been asking and looking for a simple pear cider/mead. Outstanding.

[@CitySteadingBrews]

Hope you enjoy

[@b9brutality]

You two make such a good looking couple. Love watching you both and look forward to Derica's uber cute laughs and eyebrow raises each video!

[@CitySteadingBrews]

😊 thank you

[@RealDealHolyfield2099]

City Steading Brews stands out among the other brewing KZbin channels for their casual, refreshing attitude to fermenting: store-bought juice + yeast + sanitizer. No need for nutrient boosters, campden tablets, and the rest of the medicine chest. I live in a small house (California) and don't have the space to store all the extra gear that most folks use. Yet I still want to participate in this hobby! No need to be a purist. Breath of fresh air. Thanks for the good content! "Brewing should be simple"--YES!

[@CitySteadingBrews]

Thank you for your kind words! 😍

[@thewrastler]

I feel like less of a cheat for using apple juice now! :) I first really got into brewing with that "turbo cider", it's a nice beginners brew to get you interested. Now I'm venturing out into more exciting and interesting brewing recipes

[@pistolpete1332]

I don't watch the bubbles but I do snif the airlock when I pass them

[@dirtycommtroop]

I almost always use champagne yeast. Its just super reliable and makes for a clean ferment. I back sweeten my cider with the original cider or other juices so i dont worry too much about flavor/aroma. Perhaps if i was just doing a dry cider i would use an ale yeast or wine yeast.

[@Nocure92]

I used Safale s04 for my last go, after I read that it keeps the fruit flavors better. Fermentation was pretty lengthy though, almost a month.

[@PaulieHo]

Same, anything with fruit that isn't wine or beer I usually use champagne yeast. I like my drinks dry so don't backsweeten them.

[@jacobborrhen5052]

yeah if you put in your favorite yeast, dont worry about the wild fermentation yeast, ive got a 3 gallon wild fermentation and its been like 5 months and its still around 3-4 abv, they would easily be overpowered by any other yeast added to the batch

[@MasterOvCreation]

19:00 Yeah, that’s just pulp at the top. You wouldn’t have that much yeast 2-3 hours in although the pulp is probably a nice substrate for the yeast. I always have this happen with whole fruit ferments even when I strain the juice through cheese cloth. Can be a blowoff issue if you don’t leave enough headspace or keep a close eye on it and do your swirl every couple hours to release the gas building up. Great video! Can’t wait to see how it turns out!

[@CitySteadingBrews]

Our brews regularly start up in a few hours.

[@MisterZ1P]

Another great video, my "To Brew" list has just gotten a little longer now.

[@lisacarruthers9649]

Love this one and can't wait for part two! I did the same but with 12 tins of canned pears in my food processor. Ended up like soup so I put a couple of litres of boiling water in it to thin it down, strained off the solids, and added sugar so made it wine strength. It's really nice and next time I will carbonate as it tastes very similar to kopparberg (UK)

[@DragonsinGenesisPodcast]

Red blenders are kind of like red Swingline staplers. They’re just better. Doubt I’ll make a pear cider, but I am planning a pear mead because mead makes me happy and I have a pear tree.

[@eken81]

Red stapler. Have you seen the movie Office Space? :D

[@amykitchens10]

I love that you took the time to compare freshly squeezed juice with storebought juice. Yay science!

[@PaulieHo]

Perry is my favorite thing I've ever brewed.

[@oneandy2]

Had my first pear cider at the alamo drafthouse theater a few weeks ago. I was very impressed.

[@benway23]

I genuinely appreciate all the work you do.

[@CitySteadingBrews]

We appreciate being appreciated :)

[@benway23]

@@CitySteadingBrews I ... well, you know :)

[@HungLikeScrat]

We made (what we originally thought was) an apple pear cider using 4 different types of apples and 1 type of pear about 6 weeks ago. The reason I say "what we originally thought was" is because we added sugar, which made it a wine. We're getting ready to bottle it soon. We juiced the apples and pears and put the juice and pulp in the carboys. After a couple weeks we racked it off the lees and added some apple chunks from some apples that were getting mushy. We also used the Red Star Premier Blanc. We sampled when we racked, of course, and we're excited to see how it is once it's had some time to age. We're gonna use the Aldi swing top lemonade bottles.

[@edmeerivera2964]

You guys are awesome! I have read so many websites, blogs etc and I found your KZbin. I love how laid back you are about it!! Makes the process much less intimidating and confusing!! Thanks for your awesome content.

[@etceteraleatherworks1103]

I've got abour 4.5 gallon bags of Jaboticaba fruit, and finally got a fruit press. Came back to this video to research using the press. Thanks for the refresher course!

[@mrhappyfoot]

Pear cider and all mixed fruit cider is very popular in the UK, a pint of cider on ice is just perfect on a humid summers day, i have been given a bag of pears by my land lord so I'm going to have a go at a homemade perry.

[@eddavanleemputten9232]

Excellent! Another thing on my to-brew list! Thank you! 😍

[@Nocure92]

Getting the urge to try this again now. Last time it turned out very wine-like, and maybe it's supposed to... But it never turns out how I expect. I just bottled into 1.5L soda bottles and let them be in room temp for a few days until the bottles were hard then put them into the fridge.

[@GABEJITSU83]

I laughed when I saw one thumbs down. Thank you for your time!

[@CitySteadingBrews]

We usually get one or two within seconds of publishing :)

[@nemo_8689]

the swirl is a little more important if you are using solid fruit, as I understand it. to keep the 'fruit cap' moist and prevent it from molding.

[@CitySteadingBrews]

Very true.

[@dr.catmilk]

It's quite apearent I'm early

[@CitySteadingBrews]

Ha…ha…….ha………….ha

[@nicholaskarako5701]

That's pear-fact..! someone else who thought of doing a pear pun when they saw this video.

[@jonahbenson5020]

Swirling also breaks the "cap" up, which is also a good idea

[@thomasbailey4616]

I love a good pear cider. Goes really well as part of a "snake bite" with Guinness.

[@RumblestripDotNet]

7:27 everyone hits pause to go to the bathroom

[@paulswift9807]

Oh yes Brian Strikes Again with the turkey baste🤣🤣

[@shanedraper240692]

This is where the saying "is the juice worth the squeeze" comes from

[@TheRscorp]

Very cool. I was thinking of doing something like this, low abv and carbonated (I've never done carbonation yet) but with an all natural strawberry juice I saw at the market the other day. This looks like it's going to be delicious.

[@thomaspayne9343]

Bosch pears are great but they take forever to ripen. Squeeze right below stem and check for semi-softness.

[@Helliconia54]

In Britain the major Perry maker was Babycham, sold as a sparkling wine.

[@MrCafitzgerald]

That is almost all pulp at the top of your ferment. I use a masticating juicer when I do whole fruit wine and get a layer like that at least 2 inches thick. I need to swish it around for the first few hours or the foam it generates will shoot right out the top. I'm not concerned about the pulp as I think it adds flavor.

[@vaughndemeillon3579]

This looks simple and doable cant wait to see the end results. I sould juice my frozen mulberries or throw them in hole with so berry juice I dont think I should add sugar though

[@CitySteadingBrews]

We have frozen mulberries too.... I am planning a whole fruit wine!

[@vaughndemeillon3579]

Only have 2kg of mullberries and a 10L container so I am going have to add some juice to bulk it up. In my plum wine I just used tea to bulk it up

[@Urkie1979]

Chuckling at Derica getting squirted on and betting that's neither the first of such incidents, nor the last LOL

[@TheKris2615]

Alright....Brikings brewing pear cider

[@OriginalOrlaith]

oooo. gotta try this one. i just started a tart cherry mead.

[@benjamindaniels1273]

I macerate my fruit when I'm doing meads with the honey I'm using and pectic enzyme for juice extraction/color/aroma/flavor. I do this for 3 days and use the fruit as much as I can to carry over as much of the tannin value as I can. It's a pretty simple process for a slightly better end flavor

[@elainehall6155]

Enzymic maceration of ground top fruit ROCKS..!

[@benjamindaniels1273]

@@elainehall6155 Yes it is! Totally game changing for clarity and flavor 👌

[@elainehall6155]

We have been experimenting with the technique for 4 years now. Best of luck with all your brewing, Ben. x

[@captaincatastrophe5143]

That one dislike is from an alcohol snob who didn't understand quality!

[@CitySteadingBrews]

We get one or two the moment it’s uploaded. People with nothing better to do I guess, lol.

[@fgconnolly4170]

Another really good video and 👍

[@Hoover111162]

Ascorbic acid is Vitamin C, which is also a yeast nutrient :)

[@irreduciblerascal]

I have one apple tree and one pear tree, and every year I get a bumper crop, I am very lucky, and I would like to make my own cider, however, after watching this video, I am put off. I shall donate the fruit to local food bank instead. Thank you for the video.

[@CitySteadingBrews]

To be honest, if we had those trees, we would invest in a proper chipper and press. That would make the process much easier and faster. The fact your fruit is free, and likely better for cider than what we had makes it all worthwhile.

[@irreduciblerascal]

@@CitySteadingBrews ❤️

[@mateuszminsky5619]

you can a get 60º brix pear concentrate, works wicked good.

[@Chamberz55]

I have a pear tree. This is very helpful but hoping I have a better yield after mash. With this ratio I will need 75 pounds of pears for 2 gallons of Perry! I will probably get 50 total from my tree and who knows how much will fall first. Cheers.

[@VoidDWG]

Someone is still pulling the juice. You're just buying someone elses frustration at that point.

[@CitySteadingBrews]

I'd rather pay than be frustrated!

[@cvanalstyne2905]

I thought about making something from my pear tree but the squirrels keep beating me to the ripe fruit. Full tree one day and empty the next. 🤦‍♂️😡😂

[@johnparkerthegimpygardener]

I grow many types of pears and have bushels of them Sorry to tell you , they are not bosh pears. They are grown with Bartlett as a pollinator . Bosh are rusted on the skins and have a thin have a thin neck. Usually 1 row between 4 rows . And the Peary pears are high in tannins. Not good for eating, and then are blended to make something that is not bland . Hope you gave the pulp to the chickens or the pigs. They go nuts for it.

[@chris-ly4bq]

Love your rants lol cant wait to try this . Could you use tinned if you cant get juice ? Lot of time ive looked for 100% juice. But by me they have some but most are juice drinks that arent 100% juce :(

[@jasonpickering1305]

I understand cider press frustrations. I actually like the ones I got on Amazon. I need a bigger one however, 100 pounds of apples, a 1 gallon cider press, and a $20 food processor, makes for a really long day of processing I also use champagne yeast for my hard apple ciders

[@Saxatillis]

Has anyone ever made mead with Meadowfoam Honey? I have had the great pleasure of trying some but have never made it myself.

[@eken81]

I liked the take, if you have the fruit and have the time, then use that. Store bought juice is good too. From my community I have sortof learnt that cider from store bought juice is "ugly-cider". Its probably not meant ugly-ugly but looked down upon. Ugly might come from a commercial in the nineties, where a commercial brewery used a home-brewer with poor methods, making ugly-beer instead of buying their beer.

[@CitySteadingBrews]

Not sure what community you refer to, but in our community there's nothing ugly about it :) I tend to avoid elitism and things of the sort, so to me cider is cider. Whether you juice your own or not, you're making cider.

[@eken81]

I learned most stuff in the beginning from swedish sources, my first language is swedish. Homepages and a facebook page. It wasn't pitchfork-level but low level looked down on.

[@michaelnichols4816]

I'm doing a perry , I want to use black chai tea and ginger with it and then throw in candied ginger in secondary

[@jasonkresina9379]

Have you guys tried to make a camomile mead yet. I’m trying it out right now

[@CitySteadingBrews]

We have not. Let me know what you think and we might try it too!

[@jasonkresina9379]

@@CitySteadingBrews I will for sure

[@jasonkresina9379]

My 1 L chamomile mead turned out ok but I’m gonna try a gallon batch and see what happens but you guys should definitely try to make it

[@catzkeet4860]

Cool. I have a massive pear tree beside my place. No idea what variety it is, because It’s not my tree. I just know they’re green, not russeted, so not Beurre Bosch.....maybe Packhams? Not as big as Packham fruit tho, but that might just be because it’s not an orchard tree, but it has a ton of fruit, but it all goes to waste cos I don’t like cooked pears, and I can’t reach the ripe fruit before the birds do but a LOT of semi ripe fruit falls. I think would work nicely for fermenting, cos perry pears are often tart and hard. Oh.....and how the heck do you use a cheese press for yoghurt? Just curious lol

[@yorkshire6458]

Hello you both ive now got some wine in Fermentation and for me ive had Difference in this Prozess example the first time Bubbling away like cider mind you its the first time im using Green Grapes instead of Red grapes Juice 100%

[@CitySteadingBrews]

It should bubble.

[@thetruckerskitchen772]

I'm making my first ever brew. I chose Cider (apple) because I'll actually drink it. When I took the OG it was 1.065. As I review your videos on cider, they almost always go to 1.000 final. So doing your formula of (og - fg) ×131.25 it comes out around 8.257%. Is this a realistic ABV or am I doing something wrong? I know it's just hypothetical but I'm trying to get a grip on the math. BYW, you and your wife have really inspired me to attempt this. Thank you for being so concise and down to earth with your information. And, you're lots of fun to watch! John

[@CitySteadingBrews]

You've got it right 👍

[@Skulltap]

Red blender, kind of like the red stapler?

[@CitySteadingBrews]

Maybe? I just like red. Yep, I know the movie. :)

[@larsvanson2046]

Grabbing keys and running to the store to buy pears...

[@smokinchuck]

Love your line from "Real Genius" lol Letting my wife know right now to grab Pear juice when she gets off work lol. Is this going to be a sparkling cider? Thinking I'll try this as sparkling.

[@CitySteadingBrews]

Yes!

[@tomgraham7755]

I juiced my pears over 150 and filled a three gallon carboy half way up, it was fermatating while I juicing them. I added Kelvin K1-V1116 with out blooming it. I corked the concoction and shook vigorous. Replaced stopper with airlock and it bubble vigorously for three days. By the fifth day it quit bubbling, on the sixth day I gave it a slight swell nothing to mix the bottom sediments up just a slight swirl. On the seventh day still no bubbling. Should I just ignore it for the next thirty five days? I like talking to it every day to encourage it to ferment. If I'm making vinegar or something nasty I don't want to associate with it. Or poison myself. I need some words of encouragement. This is my first child and want it to grow into a fine cider.

[@joshs5313]

lol "all that juice we worked so hard to get!"

[@paulvinwebster]

Cool easy recipe ! Yes, rather go with the juice option LOL . Seems to me today was pear brew day in the world of Home brewing. Just watched a Perry Homebrew recipe that was also published today :)

[@joshuaperry4112]

I approve.

[@CitySteadingBrews]

;) We are glad, Mr. Perry. :D

[@littlestlove]

Thank you for the video! Super nice to watch. Isn't that juice you bought pasteurized btw?! I asume in a glass bottle it wasn't one from the frigde, but perhaps i got that wrong.

[@CitySteadingBrews]

It might have been. Doesn't hurt fermentation.

[@johndoe9979]

I find if you swirl too much after first week it slows down the fermentation

[@CitySteadingBrews]

I don’t say to swirl oast 3-5 days.

[@rockurogond2451]

ascorbic acid isn't just....wel....vitamin C ?

[@CitySteadingBrews]

Mhm, it is.

[@chucknorisclone]

Do you have to press the juice or could you ferment the pulp and all?? I assume fermenting with the pulp will greatly increase cloudiness?

[@CitySteadingBrews]

You can but will actually have less volume and likely less sugars.

[@vice4784]

Cuantos litros de zumo de pera cusmtos kilos de peras, y cuantos gramos de levadura se le ayade y cuanto tiempo How many liters of pear juice cusmto kilos of pears, and how many grams of yeast are added and how long gracias

[@CitySteadingBrews]

It's all in the video.

[@kyrayc]

They'll soon be back... and in greater numbers.

[@snowbros5640]

didn’t know you weren’t supposed to swirl it after the first few days. is it bad that i just swirled mine on day 8? it will still be good right?

[@ilchickentv340]

A pear cider? Perry the Pear Cider!?

[@tomgraham7755]

I can only fill my three gallon container with fresh juiced pears.( I juiced 150 pears and ran out) about two gallons. Should I use half a pack of champagne yeast too it or fill it .partially with water. My perry started fermentation as I was juicing it. If I don't fill my three gallon container to the 3 quarter of the up will it have to much air space and turn to vinegar? I'm new to this fermentation.

[@CitySteadingBrews]

If it already started fermenting then that was due to wild yeast. A commercial yeast should overtake them, but you could use campden tablets if you want to kill them off before purposefully starting fermentation. If you choose this route please follow the directions carefully as if you add the commercial yeast too soon then fermentation won't start. Vinegar requires both alcohol and oxygen to be made. In most cases, due to the constant release of gasses that are created during fermentation, vinegar is not created in primary fermentation. It is more of a concern in Secondary/Conditioning phase in brews that are done fermenting and have an ABV below 15%. I hope this helps you.

[@user-ih5se8tt5e]

Hi, I am new to brewing and thought this would be an easy place to start. I did not have access to Knudsen juice so I found another organic pear juice equivalent. On day 6 I stirred it and it foamed over…. Am I doing ok? There was a little bit streaking in the colors of the brew but not a big noticeable change and the airlock has slowed.

[@CitySteadingBrews]

It's just gasses from fermentation. Totally normal.

[@UtahSustainGardening]

Those look a lot more like 'Bartlett' pear rather than 'Bosc'. And you might has lost some tannis by getting rid of the stems.

[@CitySteadingBrews]

Just going by what the sign said at the store :)

[@alexgrover1456]

@@CitySteadingBrews, what do stores know.... ;)

[@CitySteadingBrews]

True!

[@alitlweird]

I like dry pear cider. But I can never find it. 😫

[@ivantrail702]

What about using one of those electric juicer gizmos, ala Popeil fame? I've never had one, but would it be easier and produce more yield? Just a thought.

[@CitySteadingBrews]

Probably easier!

[@georgeosborne557]

dunno if anyone has asked this but when washing the pears, do you need to add sanitier solution?

[@CitySteadingBrews]

No, we just scrub them like you would any fruit.

[@saxon5564]

i used whole fruit in my juicer and i got more out of it and ive noticed that fresh juiced fruit gets activity faster maybe because its more aerated during the juicing process?

[@theflashhobbyist]

Can you please recommend a press? I’m making Saki and will need one eventually. It’d be nice to have a multipurpose one that you recommend.

[@CitySteadingBrews]

We linked ours on the description. Why would you need it for sake?

[@theflashhobbyist]

@@CitySteadingBrews I don’t need it... but the final step is to press the lees to extract all the liquid based on the traditional method. I’m basically using your method but with 25% of the fermentables rehydrated dried Koji to more closely match traditional methods. Also a pressure cooker seems to have shortcutted steaming and resulted in near identical results to the professional saki maker videos.

[@spudhut2246]

Can you share your experience on the fruit press? Reviews are confusing and quite frankly hard to believe. Can you post a link to the one you purchased? Thank you!!!

[@peterciotola1104]

Watt I need to use to make sparkling wine sugar or there is special yeast

[@CitySteadingBrews]

We have many videos explaining this. kzbin.info/www/bejne/kJ-pfoOAatt6iqM

[@Rubberduck-tx2bh]

Perry shake weight @ 15:54???

[@jimmelton7299]

Where can I purchase the caps, gas release thing, an the hydrometer?

[@CitySteadingBrews]

Should be links in the descriptions of all our videos.

[@geekay2024]

The darker colour on the pear juice is just from oxidisation from air

[@edmeerivera2964]

I have a question, I purchased enough to make a half gallon of Perry. How much yeast should I use? It’s going to be all rw knudsens.

[@CitySteadingBrews]

Half packet… full packet. Amount of yeast isn’t critical.

[@edmeerivera2964]

Awesome! Thanks for the quick reply. You guys are awesome.

[@cynthiamckenzie1462]

I think they don't have easy open yeast because yeast is moisture sensitive. 😘🤗❣

[@CitySteadingBrews]

Other companies do though.

[@brianhatt]

can i ask how many time do refresh the RED BUCKET OF SANTION

[@CitySteadingBrews]

We make a new mix every time we have a brew day.

[@brianhatt]

THANKS BUY THE WHY I LOVE YOUR BREWS @@CitySteadingBrews

[@utooslow]

I think you would get more juice if the pears were more ripe. The pears sound hard when you slice them