Perry wild fermentation recipe?

Hello!

I've decided to begin homebrewing via wine-crafting. The pear trees are packed right now so pear wine it is!

I am not wanting to use campden tablets, sulphur and that sort of thing but rather a wild fermentation with just sugar, water, yeast, and the fruit.

Does anyone have a recipe? I'd like to start out making just a couple of gallons....

I haven't made perry, but I drank plenty in the U.K. and plan to make my own as soon as I can!
I won't give you any recipes since I haven't made it.  Personally I'd go with an English recipe for an authentic, dry, sparkling perry.
From what I've seen, no sugar is added and I assume you plan to just use the yeast present on the fruit?
From past experiments, I'd say...make sure you've got a good airlock! It's by far the best way to keep those oxygen-munching, vinegar-producing guys out.
From what I've read, it's vital that the pears are very ripe, but not too ripe. Always a challenge with  pears...

Thank you for the advice/hints/info!

I believe I've found a good general recipe for "fruit wines" using only fruit, water, sugar, and yeast Waiting on the pears to ripen and we're off!!

how is it going with this? i just foraged a bunch of pears and was thinking of the same thing- mmm. i also wanted to skip the campden tablets, etc. would love to hear your experience!

Well my pears never did go "ripe" I don't believe....they sort of shriveled up and "dried" :/

Hmmm. Still trouble-shooting this. Did I pick them too early, perhaps?

Anywho - very simple to make the wine though (once you've got all your pears). This link was very helpful to me. Hopefully it will help you, too!

http://www.wineworldfdw.com/fruit_wine.html

Good luck and cheers:)

thanks for the link! i'll come back and let you know how it works for me.

I may be wrong, but I think the pears used in  Perry are special varieties (kinda like grapes for wine vs table)  Has to do with the sugar content. Would be worthy of researching.

I think traditional perry brewers do/did use special varieties, similar to cider apples in being high-acid and pretty unpleasant straight off the tree.
You can make it with eating pears, but I'd be really wary with adding sugar. Perry recipes don't generally add any at all.
The more sugar added, generally the higher the alcohol. Perry's usually relatively low-alcohol.
Wine's a whole 'nother ballgame!
tyffdavi, were the pears  edible when you picked them? If not, I'd go for the not-ripe option.

Correct, indeed! Perry is a whole other ball game They use a special type of pear, though I'm pretty sure you have to use a certain type of pear for wine, too.

Hmm. More research is needed for sure. I will be getting to that when I have a bunch of (ripened) pears. We moved here several months ago and the land we purchased includes a pre-planted orchard - to boot, we bought it from a Zen monastery and hardly anyone speaks English, but somehow we need to find out the exact varieties of everything.

Best to all ye pear-winers and perry-ers!

Cheers ~

Here's the recipe I used. No campden tablets. I haven't tried it yet because it's still in the carboy. I'll bottle it soon, and sample!