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.
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! 😄
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 :)
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.
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
“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 😂
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.
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.
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
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!
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
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.
I love watching brews clarify. I've made Dandelion wine several times. When you first put it together, It looks like something that might come out of a kidney machine. Fast Forward a few months, (5 gallons) and it is clear and the color of sunshine.
City Steading Brews stands out among the other brewing RU-vid 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!
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)
You guys are awesome! I have read so many websites, blogs etc and I found your RU-vid. I love how laid back you are about it!! Makes the process much less intimidating and confusing!! Thanks for your awesome content.
I found, while making crab apple cider from my crab apple tree, that pressing crab apples that have been frozen and thawed yielded a clearer juice than when using fresh crab apples that I ran through a blender. The juice from frozen apples was also a little bit sweeter because the pips were not blended into the puree. I may even have got a slightly higher yield of juice.
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!
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.
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.
Hey City Steaders! Thanks for making this video on Perry. We have a pear tree in our backyard and I used about 20 lbs of them to make Perry last year. I juiced them and used Lalvin EC-1118 (I know, I know). I added some apple juice as well as some sugar. I racked it to secondary after a week and after a couple more weeks it was done. It ended at 8.2% ABV, tasted and smelled amazing and with our son around didn't last very long! Needless to say I'm looking forward to this coming Fall! 😄
Cool. I have a breville juicer. Less cutting up, very dry pulp.( I used to do juice diet). Pretty sure I’d get almost twice the juice out and very little sediment- which is mostly fiber. Put in large mason jars, then use the sous vide to pasteurize /kill wild yeast until I can get to putting everything in the fermenter. I really appreciate you guys- wanted to suggest this method as it’s easier and you can prep a bit- pulp is great for your compost.
Honestly, it's even better to just freeze, cut up and add the whole fruit. More for the yeast to work with :) We just wanted to try our old fashioned juicer and ... it sucked. :)
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.
i have one of those presses and i found if you close up the bags in stead of having them hang over just twist them up and fold them under and then put them in the bowl under the plunger you can press harder and longer and get more juice i like to double up with a nut milk bag and a 20 micron mesh bag it works great
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
For the last two years my pear trees have been loaded so i have made mead for two years and it might be my favorite. I have a juicer and five gallons of pear juice made a gallon of mead. I still have 10 gallons left.
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
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.
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
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.
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 :(
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.
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 :)
Is there any chance, in future, to give sea buckthorn wine or mead a go? I've been watching the channel for ages and, now I'm moving to Germany, will be living with plenty of access to them! I believe they're sold in health/herbal medicine shops all over the world these days. Thanks for the great content
Personally I would use that pear juice to not only rinse off the blender and pitcher, but also when blended (to get off the sides) the side effect would be aerating the bejesus out of it... food for thoughts. I personally just use the bucket for it with rough chop, I feel like it allows for better flavour extraction and isn't as fine where I have to use the cloth for siphoning afterwards, but that's just one mans take on it ;-)
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.
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.
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.
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.
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.
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
Thanks. I was losing hope with the Vitamix AND the fruit press but I recovered. I do have a possible topic for you. Brett infections in brews and whether they are a problem for home brewers. We recently tried a pinot noir from a small winery that tasted funky. The beer brewer among us said it was a Brett infection that gave the wine a weird barnyard smell and taste. Just a suggestion. I had never heard of Brettanomyces before.
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
If you are adding air to perry, does that make Perrier? ;-) Incidentally, I ran across an interesting technique in the video "The Scariest Winemaking Technique - Hyper Oxidation". For fresh fruit juices (you need the enzymes) you force the must to oxidize pre-pitch so the off-flavors and colors will either eaten by the yeast or settle out. Apparently the technique makes the wine/cider less astringent and reduces oxidation later on in storage.
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.
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.
Snapple Apple uses both Apple and Pear juices. Ive been debating using both to achieve that crisp apple flavor, but I’m not sure if the fermentation would have the same effect as the base juices do in achieving that crisp bite of an apple feeling you get from drinking a Snapple Apple.
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.
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%
I don't do home brew yet, but I do have a pear tree that has never produced edible pears. They stay rick hard till they start to rot, its an old tree that predates us buying this property so no clue what kind. This might be a good use for them.
Side note, have you guys been actually working out? I know wit diet change you’ll look different, but I have been noticing you guys have more defined muscles ❤️
Im thinking a nice Juicer would be the way to go rather than that 1900's style press. I could juice a gallon of pears in about 20 minutes and have the pulp left over to possibly finish some Mead. Would that work? Could you add the pear pulp to a Mead?
I dont bother juicing apples and other fruits I just grind them then combine with store bought organic juice sugar and or honey then let it go after pitching yeast.
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.
They sell a pure 100% Pear juice at our local store, I may give that a try as I just made a Cyser three days ago , we have a great fresh produce store 4 minutes up the road that sells fruit and veg very cheap, they have all types of local grown fruits, would you recommend fresh Juice or use the fruit like you are doing here ? This is why I should watch the whole video first lol
Is that right, that you can tell sugar content of the juice from it's specific gravity? I would have thought there would be a lot more stuff than just sugar floating around in there. Can you at least get a close guess?
@@CitySteadingBrews Thanks for the reply. I'm only starting to learn about brewing and loving all the simple "just try it" methods you guys use. Currently making a pineapple wine!
@@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.
Had you added a little water (to spread the pectinaise around) to the pear pulp and pectinaise then leave for 25 hours, you would have got very much more juice out of your pears. Why no PH check before pitching the yeast?
