My gf and i have the same set up as you, we've found that keeping the scratted pulp in the buckets for two or three days before pressing increases the yield of juice. We also save the pressed pulp for a week and press it again, we get half as much juice again. We're in the UK btw. Busy making apple cider. Up to 90 litres so far. Good video
I really appreciate that you continuously remind everyone thinking of doing fermentation to keep everything clean and sanitized. I feel like some videos don't stress that enough.
That annoyed me. Ive watched many homebrew videos and going over it all over again did not contribute in my opinion. There you go, Chilichump, go figure how to appease both differing views.
Why is this so important, I've been home brewing for years, haven't given hardly a lick about sanitizing and I've never gotten sick or anythin, and the "off" tastes of the wild yeasts I find I actually enjoy they can often lend a quite pleasant fruity smell.
If you have a chest freezer you should freeze your pears first then thaw them out. You extract way more Juice/Easier extraction. This goes for any fruit when making wine. Freeze your fruit first then thaw--->Press
@nuff said Thanks.Forgot to add when you thaw out the berries put them in something and mash your fruit with a potato masher and add your yeast and let the yeast ferment on the whole fruit for like 3 days. then press the juice and let it finish fermenting in your carboy
@@dizz1212 This is the way they make wine from Grapes. You extract more flavor tannins and color this way. Starting the ferment on the fruit is healthier for the yeast too. In the end you end up with a richer color and more complex flavor than if you just use juice. Also when you do it this way punch down the cap 2 times a day
This is by far the best video on brewing hard cider! You actually explain the whole process, variations you can do, why you would do things differently, and tips to make the process easier! This video is perfect!
Tip for easy to remove labels: use milk. Just a little bit in a saucer, apply to the back of the label and slap it on the bottle. Dissolves in water and the label comes right off.
Apples cherry pears and peaches grow well in Colorado with our warm days and cold nights. Small cidering has made a comeback and is producing some world class brews from the 100's of different varities that were not ripped out during probation. Pear cider is the queen of these brews made by small farms all over the West. Thank you 💕 for sharing your love and knowledge.
We also grow world class chili's, which sometime make their way into the home brew. 🥰 Sweet and fiery... There is lots of info on regaining the old there's by googling old apple genetics of colorado
Thankyou for the great detailed video. I just bottled my first batch of pears. About 2 Gallons. My 2nd batch will be about 7 gallons... we have a very large pear tree.
I have the same masher. I mashed my pears but then also ran the mashed pears through a sterilized drill bit used to mix paint. I purchased that for about $20. I found the pears mashed even further and I got more juice. Freezing the fruit sounds like a good idea as well, I definitely try that. Baie dankie meneer.
I didn't want to complicate it too much...it is a pretty accessible process, but if you start talking about the science of gravity readings etc, it might make people glaze over!
I hope the video gave you a few tips. It looks like my pear harvest this year is going to be pretty small unfortunately but I may still get a gallon or so. Happy Perry / Pear Cider making!
Love the vid a lot. one question: you have it on a black and decker workbench and mention needing helpers to hold it down. Why not just pop the pegs in the bench, turn the mangle/whatever it is 90 degrees and clamp it tight in place?
@@sluttybutt the bench was a little too heavy and the force of turning the handle meant the whole thing wobbles without a little support. I do something a little different now
Hello from Germany! !! Cider is one of my Favorites and just pearcider! Thanks a lot for your Video! !The only bad thing is that I am thirsty now!! Greetings From the Elch
Great video. I always love that you always show the end product instead of come back in a month to see an update. I find when I label my homebrew bottles I print my labels with a normal printer. Use some milk as glue. Just wipe a little bit on the back of the label and when it dries it sticks very well. Comes off easy in warm water.
Thanks Brian. It takes a bit more work, and a lot of organising, but I think it is worth it to have the video all in one. I am busy doing a couple year long fermentations, that is going to take some planning to keep on top of that! Thank you for watching!
@@ChilliChump I've done beer and kombucha. But after watching some of your videos I ventured into hot sauce and sauerkraut. The hot sauce is smelling great.
I am quite hooked to this channel now since I have been trying hot sauces lately and watching some of your videos. Today I will make my own first hot sauce after a week of fermentation I combine 2 different peppers from here in Venezuela (Rocoto and a very hot one that I don´t know the name), thus, I am quite excited about the result. Thanks for your help, your love for spicy food is contageous. One thing I love about your videos is that you always mention your wife and it seems that you make a perfect team. I enjoy sharing these kind of activities with mine too. By the way this video made me feel really thisrty about drinking some pear cider. Hope you enjoyed those bottles with your wife. God bless both of you! mate
Thank you for the lovely words Eleazar! I am really glad you are enjoying my videos. By the way, I have a new sauce video coming out in 10 minutes time! My wife and I do make a great team...one day I may even get her in front of the camera. But for now she is providing me with lots of support and encouragement for my passions and my channel, which can sometimes be quite challenging to keep on top of! Have a great weekend!
I just had to add a comment... if you are making a hot sauce using rococo and "a hotter one", then holy smokes, that is going to be properly hot! I grew rocotos's and they are about as hot as I can manage! lol 😂 so how was the sauce?
Dude! This video was really awesome. You were so to the point with no needless lead-in and no filler junk that a lot of other tubers do. Thank you for making a great video. I love pears and I am excited to try this at some point.
Just juiced some apples, really hard work without proper tools. I grated the apples and then using my hands and cloth got the juice out. Now got to wait till tomorrow so the campden tablet can do its thing and then add the yeast and those two other things. Great video !
Cant tell you how much I loved this, I'm moved into a house with a mature orchard and vowed to make my own cider. I'm going to use this video as my guide.
The way I look at it is that if you're going to go to the trouble of making pear cider why not go ahead and make pear wine? I realize it takes a lot longer for it to finish off (9 months to a year), but the finished product is well worth the wait. I've been making wine from fresh fruit every summer and fall since 2006 and pear wine is not only one of the easiest wines to make, it is also one of the best tasting. About ten years ago I stumbled across a winemakers forum in which one guy wrote a comment saying that he had done some research about the history of winemaking, and he found out that the Romans regarded pear wine as their favorite wine. Which is kind of a paradox seeing as how there they were in the middle of one of the world's premier grape growing regions. Some years later I read an article on winemaking in which the authors had interviewed several dozen winemakers from all around the world as to which fruit wines were the best tasting, and they came up with a list that they all agreed on, which is as follows (numbered from one to eight): 1. Elderberry. 2.Blackberry. 3. Blueberry. 4. Cherry. 5. Pear. 6. Apple. 7. Plum. 8. Grape. After that were (to the best of my memory): 9.Crab Apple. 10. Gooseberry. 11. Peach. 12. Muscadine. 13. Fig. 14. Persimmon. They said it you're going to make wine from watermelon or strawberries that you may as well make it out of sugar water because the end result will be pretty much the same. Some of them said the same thing about fig and persimmon. Much to my surprise the consensus among some of them was that Muscadine wine isn't worth making.
@@MsSMR91 ~ Here's the second part: The way I make the yeast starter is to put a one cup pyrex measuring cup on a stove eye set on 3, and add 1/4 cup of spring water and let it heat up to human body temperature (you can tell by putting your finger in it as it heats up). After it reaches my body temperature I take it off the heat and add the yeast. The yeast will clump up so I break it up with a plastic knife. While the 1/4 cup of water is heating up I put a two cup pyrex measuring cup on another stove eye set on 4 and I add a cup of spring water, and I let it heat up to my body temperature. While it's heating up I add a tablespoon of brown sugar to it and dissolve it. After it heats up to my body temperature I take it off the heat. Then I gently stir the yeast and using the tablespoon I used to add the sugar to the water I scrape the clumped up yeast off the plastic knife and gently stir the yeast until the clumps are dissolved (you don't want to briskly stir the yeast because it is very delicate and if you stir it too hard you'll kill a lot of it). Then I pour the yeast water into the sugar water, and I pour them back and forth until there is no more yeast in the one cup measuring cup. Then I let it sit for four hours. It will start foaming up and you'll have to stir it back down into the liquid. You'll have to do that numerous times for the first two hours. I keep the cup covered with a pot holder to keep the fruit flies out of it (for some reason fruit flies love a yeast starter). Then after four hours (which is 24 hours after I put the campden in the mash) I slowly pour the yeast starter into the middle of the mash. The way I do it is to stir a hole in the middle of the mash and take a plastic mason jar funnel and push it down to the top of the mash and slowly pour the yeast starter into the funnel (I do it really slowly). You want the yeast starter to say in a blob as much as possible because all that sugar in the mash puts it in shock and kills a lot of it. Then I put an airlock into the grommet in the bucket lid and I put the lid on tight (make sure the airlock is filled with water up to the fill line). Then I stir the mash every day for the first two days, then every other day for seven days, then after seven days I strain out the pulp. The way I do that is to take a coarse strainer and dip out as much of the pulp as possible squeezing the pulp in the strainer to get as much wine out of it as is reasonably possible (I dump the spent pulp into another empty bucket), then I put a five gallon paint straining bag in a clean empty six and a half gallon brew bucket and I slowly pour the wine into it. I put two big rubber bands around the top of the elastic on the straining bag as that will keep the bag from turning loose and falling down into the wine. After the bucket is full I take out the straining bag and set it over into another empty brew bucket and squeeze as much wine out of it as is reasonably possible.Then I empty the pulp out of the straining bag and wash out the bag. Then after I have the wine strained I pour it into a five gallon carboy (there is usually a quart of wine left so I pour it into a quart mason jar and put it in the refrigerator with the lid set firm but not tight, as the wine in it will keep slowly working off even though it's in the refrigerator). Then I put a plastic carboy sleeve on the carboy and insert the airlock in it and I let it sit for sixty days, then I rack it into another clean carboy ("racking" is the winemaker's term for siphoning the wine into a clean empty carboy). The reason you want to do that is because there will be a fair amount of sediment in the bottom of the carboy which has a lot of dead yeast in it which can ruin the wine. I usually lose close to a quart of wine at that first racking so I use that quart of wine in the refrigerator to top it off. Then I rack it again after ninety days. I always lose a little bit of wine so I top it off with a similar wine (you don't want to top off a white wine with a red wine and vice versa). Then after another ninety days I rack it again. Then after another ten days I bottle it if it's clear. If it isn't clear I might let it sit for another thirty days. Then if it still isn't clear I filter it with a Buon Vino wine filter. I use the #2 filter pads as the #1 pads filter out too much of the taste. The #2 pads clear it as clear as any commercial wine. If you're going to get into winemaking you'll need a lot of equipment in order to do it the right way. You can get everything you'll need from most of the online winemaking suppliers. The one I keep going back to is Label Peelers. They have a huge selection and their prices are usually lower than most of the others, plus their delivery time is really fast. Plus they are really good people who are really easy to deal with and who bend over backwards to help you find what you need (I should get a job as a PR guy for Label Peelers you're probably thinking).
@@MsSMR91 ~ RU-vid wouldn't let me post the whole comment because it was too long so I broke it up into two parts. Here's the first part: I assume you're referring to pear wine. The winemaking gurus say that it's best to get the pears off the ground shortly after they fall off the tree and not to be picking them off the tree because the ones that fall on the ground are fully ripe. They say that if they start to have a few brown spots (rotten spots) that that's ok, but that you don't want to pick them up off the ground if they're really brown and soft.They also say that the bigger the batch the better the wine turns out. I've tried different size batches and I have to agree. I've found that a five gallon batch turns out tasting better than a three gallon batch made from the same fruit at the same time. The gurus say that making a one gallon batch of any kind of wine is a complete waste of time. So I always shoot for getting enough fruit to make a five gallon batch. If you want to try making pear wine I suggest that you get enough pears to make a five gallon batch which will be around five gallons of pears for a light-bodied wine, or seven or eight gallons of pears for a more full-bodied wine. The way I do it is to wash the pears in a sink full of water, then cut them into sixth's or eighth's depending on the size of the pears. I put the cut pieces in a six and a half gallon brew bucket as I go. Then after I have them all cut up I grind them in a big hand crank meat grinder. The one I have is a # 32. You can buy one like that at Harbor Freight. I use the big open blade (two oval shaped openings) because the next smaller size blade will grind the fruit too much and the wine won't clear. The same goes for grinding them in a food processor or a blender. I don't get the seeds out of the pears, I grind them stem and all. Grinding the pears will break some of the seeds but very few percentage wise (I think the broken seeds add a slight tart flavor to the wine which is a plus in my opinion). I grind the pears into a large rectangular tupperware container and when it starts to get full I dump the mash into a six and a half gallon brew bucket. Then I repeat the process until the all the pears are ground up. The bucket will probably be nearly 2/3 full of mash at that point. Then I add water (either spring water or well water, tap water won't work) up to the five gallon mark (there are graduation marks on the side of the bucket). Then I add ten pounds of sugar to start with. The way I add the sugar is to use a stirrer that I made to go in a cordless drill (I made the stirrer from a 2' long plastic miniblind stem and two big zipties cut down to about 6" each). You don't want to add the sugar too fast as it will clump up in the bottom of the bucket which makes it several times harder to dissolve. Then when I have the ten pounds of sugar in the mash I take a hydrometer reading to see what the alcohol content will be. The way I do that is to get a big coarse strainer and push it down to the top of the mash and dip out enough liquid to fill a tall narrow glass, and I put the hydrometer in it. You won't be able to get a correct reading by putting the hydrometer into the mash because it won't be able to float. I like to bring the alcohol content up to 13% or 13.5% (the reason I like to get the alcohol percentage up that high because that high alcohol content will preserve the wine so that you don't have to add sulfites or sorbates to preserve it). That usually requires more sugar, maybe two more pounds. I also add water so that the end result is that the bucket is full up to the six gallon mark (the top outer ring on the bucket) and with the hydrometer reading being at least 13%. The reason I want that six gallon amount is because after the initial brewing is done I'll strain out the pulp which will be a round a gallon, so that I'll wind up with a little over five gallons of wine. After I have the level up to the six gallon mark I add six campden tablets crushed in a mortar and pestle. I stir the campden powder in and put the lid on the bucket loose (not tightened down) and I let it sit for twelve hours. The campden (potassium metabisulphite) will kill all of the wild yeast, bugs, and bacteria from the rotten spots. Wild yeast is what gives wine a homebrew taste which makes it taste kind of like sherry wine (cooking sherry) which some people like but I don't. As soon as the metabisulphite hits the water it starts turning into sulfur dioxide gas which will almost completely escape from the mash after 24 hours. Twelve hours after I add the campden I add nine teaspoons of acid blend, four teaspoons of yeast nutrient, half a teaspoon of tannin powder, and half a teaspoon of liquid pectic enzyme, and I stir them in. If the mash is somewhat brown at that point (from rotten spots in the pears) I add a heaping teaspoon of vitamin C powder as it will finish off whatever corruption the campden didn't get and it usually bleaches out most of the brown color. Then I put the lid back on loose. Then after eight more hours I make a yeast starter. I use Lalvin EC 1118 winemaker's yeast. Some people use baker's yeast but it will give the wine somewhat of a homebrew taste.
Save the dregs from the brewing and use it in beer traps to kill slugs in the garden. It always seems a waste of good beer, but there's something about the yeast that attracts them.
Great Video, great presentation and what I really appreciated was the step by step, explained in clear english ( with some South African accent ) but very easy to understand the different processes of the fermentation
Awesome time to find this vid. Just started today making a batch of strawberry cider (not exactly pear season here). The process is as rewarding as the final product!
I’ve always loved cider and I just found out today of the drink called perry. Basically what this video is, pear cider. Great job man, was a great video. No bullshit just showing how everything is made. Keep up the good work, respect from Texas!
I use the pulp of pears (cleaned in salt water) for my cider, add sugar and ordinary yeats. Set aside for one week, taste, add sugar and bottle (I don't fill the bottle completely and leave the cap loose for a few days.... I used to make my apple cider with just the clean peals of apples....
Thank U for posting. This is a very informative & entertaining video. My Wife just started drinking Pear cider, and she enjoys it. We will try making some. Cheers !
Thx for the video. Being a beer homebrewer I was familiar with many of these process, but it was still a good educational video. Why some idiots gave it the thumbs down is beyond me.
@@ChilliChump I used a car wiper motor (they are geared way down and have 2 speeds), used a small bike gear on motor and large gear on a bread mill to reduce the speed to ~ 1 RPM at the mill. Grinding wheat to very fine only used a few amps at 12v. I just ran it off a 12v 5amp power brick . Ran fine off a 19v laptop supply but was way faster. The biggest problem was we kept wandering off and forgetting to check it...
Man I absolutely love your channel! You’re direct, to the point, and don’t drone on about this and that you just get with the process and give out so much valuable information. You inspired me to start making my own sauces almost a year ago after I was looking up a way to make my own Cholula style sauce as I couldn’t find any at the local markets, and I have to say I’ve made some sauces that were way better than I could ever imagine! I’m now trying my hand at some wine making. Fermenting is so freaking awesome, rewarding and fun!!! Can’t wait to get into beer brewing next! Thank you very much for all of the valuable information you’ve compiled and shared. Keep up the awesome work man!
Cider looks good and probably tastes nice too, but real Cider is flat cloudy and is produced without bentonite or adding in yeast. Perhaps next season you could split the batch and compare the two side by side with and without secondary fermentation to the batch without the yeast added in. The natural yeasts on the fruit will fermenting it but will take longer. Love all your videos and it's inspired me to try and grow chilli's again. Have never had much luck but will give it a go for next year. 👍
I have realised after releasing this video that there are a few different definitions of cider out there depending where you are from! I must try a few of these other types for sure. With this cider I was trying to replicate a local pear cider I enjoy at the pub now and then, from Bulmers.
@@ChilliChump thanks for the reply. I think you did a pretty good job if Bulmers is what you were aiming for. There are also specific pears that make up Perry which is basically pear Cider but you will have to check on that. Oh forgot to mention I followed one of your recipes, the slow cooker ketchup but as I didn't reduce it down I just blended and bottled without sieving. My friends love it so thanks for that. Next time I will give the fermentation method a go 🌶🌶👍
@@nigef334 What constitutes as real cider depends on if you're thinking about old traditional cider making (where they fermented in open or caskets with airlocks using only the natural yeasts, before they actually properly knew what yeast was and how to control it) or if you're thinking about something like industrialised/modern cider which is mixed with for example sugar water or taste-modifiers. There's a lot of ways to make cider and there's no correct way, you can in fact make clear cider just picking the correct strain of apples and still ferment it naturally. What you're talking about is making a cider that is historically how they used to do it. There's a lot of factors depending (do you cold-crash, use chemicals to clear it, do you let it ferment completely, what yeast do you use, type of apple strain) on if it becomes cloudy or not and it doesn't really affect the taste a whole lot. Doing it without natural yeasts lets you control the fermentation a lot better and the end result is much more repeatable (you can even mutate your own yeast if you want). There's several types of yeasts to pick from, using beer yeast gives a sweeter taste (yeast dies before eating all the natural sugars, experimenting with ale yeasts are often done and you can get a krausen which protects the cider more from wild-yeast), specific cider yeasts create more of an ester taste and wine yeasts give more of a tiny wine taste. I used normal wine yeast my last batch of apple cider, wasn't horrible but from what I prefer I wouldn't let it completely ferment dry as it becomes almost sour from the lack of sugar, the further you let it ferment the more the apple taste goes away, readding apple juice (which there's nothing wrong with, just be aware that it can kick-start a new fermentation cycle) afterwards gives a really fruity and smooth taste and the drink itself packs a punch. I never found a type of Bulmers that I've liked but there's a lot of homemade apple ciders that I've made that I've completely fallen in love with and I have tasted naturally fermented cider a few times and it was always so-so, drinkable but not enjoyable. That's my experience from it though so of course it depends on the person. Also I'm aware that those natural yeasts live on the skin of apples but are the same benefitial yeasts actually on pears when you're making perry?
6:00 the mentioning of bentonite certainly caught my attention! I work in architecture/construction and am used to bentonite being used to waterproof basements. That's certainly a different use. My understanding is that bentonite is a volcanic clay that greatly expands its volume when coming into contact with water. I am just starting out in brewing, which is why I'm surprised to hear about bentonite. I suppose there are food-grade bentonites--seems like a cure all! haha
If you apply labels with school glue (like Elmer’s) they will slide off easily when soaked in water. The only downside is you can’t put your brew into an ice bucket. The water from the melting ice will soak your labels off.
Thanks RU-vid for this random suggestion! I was watching a video on Sodium Acetate :D Even though I wouldn't be making cider any time soon, I am a fan of preserving food at home. By the comments on this video, I will learn a lot from your channel. You have gotten yourself a brand new subscriber. Also, your accent is awesome!
If you don't feel like using chemicals to sterilize your demijohns, just put them in the oven for about 30 minutes at 130°C :) Also if you don't want to bother with bottle caps, buy some beer with ceramic caps that can be repeatedly opened and closed, enjoy you beer and save the bottles. These bottles were designed to hold pressure and therefore if you make sure that rubber gasket on the ceramic cap is intact, you can use them for your cider.
Also on the first stage of fermentation instead of using a bubbler I use a hose into a bucket with some water and star san. This way if it bubbles over.. who cares. Then I use the bubblers on secondary. You’ll never coat your ceiling in hops due to a clogged bubbler... ask me how I know. Lol
I'm new to your videos but now I can't stop watching lol. I truly enjoy them and can't wait to try my hand at making cider and hot sauce. I just recently planted 11 different fruit trees so it may take some time for the fruit to grow but I'm eagerly waiting to give it a try! Thank you so very much for the exceptional tutorial on how to make all the wonderful hot sauces and now cider.
Nice recipe, you can also make strong alcohol drink(rakija very popular in my country) from pears with destilation process. Throw pear pulp in barel or something, add water to cover pulp and let it ferment. When bubles stop destil it and You have a kickass moonshine from fruits. Best thing is dont have to sanitize everything, alcohol in rakija kils all germs(and very likely braincels also but who cares hahahahaha). I make it every year.
that sounds worth a try! one of the best things about travelling around east Europe in the 1980s was getting drunk with the locals on all the mad, cheap, crazy-ass, and exotic fruit spirits that we couldn't get in England.
I did this years ago using sugar pears from a giant pear tree in my backyard in Columbus, Ohio (1976-77). I did this as a repeat of an effort back in 1965-66, in Kerr Canyon, NM. The process and the results were fun.
Recently bought a house with two enormous pear trees in the yard and I'm excited to follow your method to brew up some tasty pear cider. I'm also pretty jealous that you don't seem to have many bees or wasps attracted to your operation!
Tip for labled bottles: Use milk as glue. It comes right off, sticks nicely, and it doesn't smell. Use a saucer to dip the back side of a label in glue. Stick it on the bottle. Comes right off with hot water.
A week ago I watched a video of stand-up comedian Stewart Lee talking about a saying that goes "Give it to me straight, like a pear cider that's made of 100% pears". And now RU-vid is like: Ayy man, I heard you like pear cider.
Lmao my labels are made from typewriting paper, marker to label scissor to cut the labels and box tape LMAO Hey it works> easy to pull off the bottles> The box tape covers the label ! LOOKS CLASSY TO ME
After 6 long years my honeycrisp tree looks like its going to give me a nice crop this year, I plan on using these same techniques to make some apple cider. Thanks for the Video!
I have that press and did the same with the extra wooden blocks, I also bought a £2.50 Thrust Ball Bearings off e-bay to replace the nylon bush. It works well so far and I've done about 10-15 presses with it. Also I sound with Apples you dont need the net, my pears are next on the list :)
Well done video!!!! With the pandemic and staying home (USA) I started making apple cider from store bought apple juice. Just finished the first batch and did a tasting. Surprisingly good !!! Liked your video You give a good amount of info and explain it well.
@@long9767 not bs just belt and braces. I clean the fermenters with no rinse steriliser to get rid of wild yeasts but the buckets just get rinsed out with hot water.
Great video! Question for ya: I see you added the Campden tabs prior to fermenting to kill the wild yeast, but can’t you skip that step and ferment it using just the wild yeast and some added sugar? Just curious on your thoughts! Thanks!
Thanks Mike! You could use the wild yeast, but there is an element of risk there, because you may get a yeast or bacteria that will result in something funky. I have a limited amount of pears so I don't really want to risk it....I want repeatable results.
Thank you so much for inspiration to make pear cider. It is a hard process to crush and press all these pears. The problem was our pears were very soft and part of them already rotted, and my wife and me should delete rotted parts. Nevertheless, it was 100% worth it. The slight difference in my process - I did not use any chemicals. I pasteurized pear juice before the fermentation. The result is absolutely great!
Hey :-) About the Labels just a Quick Tipp: You can print out Labels on normal Paper with an Laser Printer, put a little bit of Milk on a Dish and put the Labels one after the other in for a Second or two and put them on the Bottle. This tucks very well but can be removed in a snap with warm water. Just be aware of condensing Water on changing conditions, sometimes the Labels fall off Probably this works for you :)
I do home brew as well. A quick tip, I find it easier to use swing top bottles, nothing wrong with what use for bottling, just I find them easier to use. We all have pour own ways of doing things that are just as successful.
Correct me if im wrong, but are you South African by any chance. Not so much the accent ( although there is a hint ), but more the walking around barefoot outside?
I first had pear cider in England, and really enjoyed it. Back home in Canada I have tried several brands of "pear cider" that were actually only apple cider with pear flavouring added.
HAHAHA most brewers have had " Bottle Bombs at some stage.😱 I do think your method of adding sugar in bulk instead of to each bottle will stop that happing.
