Pear cider: 3 recipes at home
Pear cider is very popular in many European countries. For example, the Spaniards call it perada, the British call it perry, and the French call it poiret.
The strength of cider is not very high, as this drink belongs to low-alcohol products. And the strength indicator depends to some extent on the amount of sugar.
Also made from pears: liqueurs, liqueurs, calvados, syrup
Pear cider according to the classic recipe
Ingredients
Ripe pears - 15 kg
Granulated sugar - 60 g per liter of juice
The method of preparation
Remove the core and rotten parts from the pears and then squeeze the juice out with a juicer.
Pour the resulting pear juice into glass containers. You can take one bottle or several cans.
Cover the neck with gauze and leave in a dark place at room temperature for 2-3 days.
As soon as the first signs of fermentation appear, add granulated sugar at the rate of 50 g per liter of wort.
Install a water seal or you can use a medical glove.
Transfer the container to a dark room with a temperature of 18-25 degrees for 7-20 days.
After fermentation is complete, pour the drink from the sediment into a clean container.
Now the drink must be saturated with carbon dioxide. To do this, pour sugar at the bottom of sterile bottles at the rate of 10 g per 1 liter, and then pour in pear cider. Be sure to leave 5-6 cm of empty space so that the container remains intact during secondary fermentation.
Transfer the prepared bottles to a dark place at room temperature for 10-14 days. Just remember to check the gas pressure.
After the expiration of the aging period, transfer the cider to a cool place for 3-4 days and then you can start tasting.
Ready-made pear cider can be stored for about a year at a temperature of 8-16 degrees. The strength of the drink ranges from 5 to 9 degrees.
Cider from pear puree
Ingredients
Juicy pears - 5 kg
Sugar - 65 g per kilogram of puree
Water
The method of preparation
Cut the pears, remove the core and mash them to a state of puree. To do this, you can use a meat grinder, grater, food processor or blender.
Transfer the resulting mash to a fermentation container, cover with gauze and leave in a dark room at room temperature for 3-4 days.
As soon as foam, hissing and a characteristic sour smell appear, you should strain the puree.
Then dilute the pear mass with water in a 2:1 ratio (two parts mashed potatoes, one part water).
Now add sugar at the rate of 60 g per liter of liquid.
Fill a bottle of a suitable volume by 3/4 of the total volume and cover the neck with gauze. In this form, the drink should stand for 3-4 days at room temperature.
After the specified time, install a water seal. This stage will last about 2-4 weeks.
Then continue to prepare pear cider according to the points - 7-10 of the first recipe. Just to saturate the drink with carbon dioxide, you need to use 5 grams of sugar per liter of cider instead of ten.
Cider from sour pear varieties
Sweet garden pears are not suitable for this recipe. To get a flavorful, rich drink, you should take sour varieties, and if it is wild, then it's even better.
If the pears are still firm, let them lie down for a while in a cool, dark place.
Ingredients
Sour pears - 5-6 kg
Granulated sugar - 5 cups
Yeast (wine, brewer's or dry baker's yeast) - 25 g
Cooking method
First we need to prepare the pears. Remove rotten areas, cut in half and squeeze the juice out of them using a juicer. If you don't have such an assistant at hand, then first mash the fruit with a blender or a fine grater, and then squeeze the juice through cheesecloth.
Mix the resulting pear juice with granulated sugar and leave for 3-4 days at room temperature.
If the mixture is not fermented, add yeast. In a separate bowl, mix a glass of juice (temperature 27-30 degrees) and yeast. Leave in a warm place for 40-50 minutes, until foamy. And then we introduce them to the rest of the juice. Cover the container with gauze and wait 3-4 days for the fermentation process to begin.
After the drink has fermented and the sediment has fallen out, strain it several times through cheesecloth or a strainer.
The pear cider is ready. But to make the drink more interesting and rich, it should be kept for 5-6 months in a cool place, before being bottled.
Also make cider from: of apples, cherries
Update: 24.03.2018
Category: Beer, Cider, Ale