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...
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!
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