random 659 Posted May 28, 2016 Report Share Posted May 28, 2016 (edited) Hey all given pear a go so thought I'd share the process and recipe for anyone interested,firstly you need: 2kg of pear,any variety 1kg sugar Yeast Yeast nutrient Pectolase Citric acid Then,roughly chop the pear and boil for around 20 mins,pour the juice over the sugar in primary fermenter and stir to dissolve,make up to one gallon,allow to cool to room temp then add yeast,nutrient acid and pectolase,leave for around five days before straining into demijohn with airlock,when fermentation has ended rack into clean demijohn then leave 3 months before bottling. Here's some pics of the process so far, I'll update as I go through the stages,enjoy... Edited May 28, 2016 by random 2 Quote Link to post Share on other sites
random 659 Posted May 29, 2016 Author Report Share Posted May 29, 2016 Fermenting away now,in a few days it'll be in a demijohn... 1 Quote Link to post Share on other sites
random 659 Posted June 3, 2016 Author Report Share Posted June 3, 2016 In the demijohn now for a few week's til fermentation is finished... Quote Link to post Share on other sites
Hydropotesinermis 724 Posted June 3, 2016 Report Share Posted June 3, 2016 Are you going to prime the bottles and have it sparkling? Or leave it still? Either way I bet it is a cracking drop. Quote Link to post Share on other sites
random 659 Posted June 3, 2016 Author Report Share Posted June 3, 2016 Leave it still I think,once I've made it once and know if I like it I might try sparkling stuff... Quote Link to post Share on other sites
random 659 Posted June 18, 2016 Author Report Share Posted June 18, 2016 Here it is racked off to clear,lost that cloudy pear colour,which I really liked,but has turned out nice,tastes good and will be left for a while before bottling... 2 Quote Link to post Share on other sites
Ross M 149 Posted June 19, 2016 Report Share Posted June 19, 2016 Looks nice, I agree that cloudy pear look is appealing Quote Link to post Share on other sites
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