Lexi Webster
Making pear cider, also known as perry, is a great way to use up an abundance of pears and create a refreshing drink. The process is similar to making apple cider, but the taste is unique to pears. Whether you enjoy pear cider fresh or fermented, it's a rewarding experience that's easier than you think. You can make pear cider from homegrown or store-bought pears, and you can even add other fruits or spices to customise the flavour. The key steps are to prepare the pears, press the juice, ferment the juice, and then bottle and age your cider.
How to make pear cider in Australia
| Characteristics | Values |
|---|---|
| Ingredients | Pears, yeast, sugar, water |
| Equipment | Fruit grinder, fruit press, fermentation bucket or glass carboy, bottles, airlock, funnel, sanitiser, hydrometer, refrigerator |
| Preparation | Wash, cut, and crush pears. Heat pear juice to 160°F (70°C) for 10-15 minutes, then cool to room temperature. Add yeast and store in a dark, cool place for 5-7 days. |
| Fermentation | Allow 2-4 weeks for fermentation. Add 48 oz of pear juice for carbonation. |
| Aging | Age in the refrigerator for 3 weeks. |
| Yield | 1 gallon |
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What You'll Learn
Choosing the right pears
The type of pears you use will determine the quality of your pear cider. While you can ferment any pear, the best pear cider is made from small, dry, astringent varieties, specifically the Perry pear, which has been grown for centuries for this purpose. These pears are not suitable for eating or cooking, so if you're planning to grow them, you'll have to wait a decade for them to mature.
If you don't want to wait that long, you can make a high-quality pear cider from your backyard pears. Avoid using dessert pears, as they tend to be too sweet. Instead, look for old pear trees with forgotten varieties, which will have more tartness and acidity. If you can only get hold of sweet dessert pears, consider adding other fruit to your cider for a bit of tart balance.
When picking your pears, choose slightly under-ripe fruit and let them ripen off the tree. This process is called sweating and works best when the pears are stored in a single layer so they are exposed to air. This should take one to two weeks. Some people also recommend freezing and thawing the pears at this point, as it makes it easier to turn the pulp into mush.
Before pressing your pears, wash them and cut out any rotten portions. Then, remove the seeds and cores.
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Preparing the pears
To prepare homegrown pears, start by picking the pears slightly under-ripe and letting them ripen off the tree for one to two weeks. This process, called sweating, is best done with the pears stored in a single layer so they are exposed to air. Freezing and thawing the pears at this stage will make the next steps easier, as it will turn the pulp into mush. Wash the pears and cut out any rotten portions, removing seeds and cores.
Next, crush the pears using a fruit grinder or mallet/press. You can then put the crushed pears back into a pot and add any extra ingredients, such as brown sugar, cinnamon sticks, ginger, allspice, or lemon, depending on your taste preferences.
Once you have your crushed and flavoured pear mixture, you will need to press the juice from the fruit. One way to do this is by using a meat grinder followed by a cider press. If you don't have access to a cider press, you can use a cheese cloth to remove the pulp and extract the juice.
Finally, to prepare your fresh-pressed pear juice for fermentation, you will need to heat it to ensure it is clean and safe. Pour the juice into a large pot and slowly heat it on the stove to about 160°F (70°C). Keep the juice at this temperature for 10 to 15 minutes, being careful not to let it boil. Once heated, turn off the heat and let the juice cool to room temperature. This step helps to keep your brew free from unwanted bacteria while preserving the fresh pear flavour.
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Fermentation
The fermentation process for pear cider involves converting the natural sugars in pear juice into alcohol. The process is similar to that of apple cider, but the taste is unique to pears. The biggest challenge in making pear cider is that pear juice is not commonly available in large quantities at reasonable prices. Therefore, many pear ciders are made with blends of pear and apple juices.
Firstly, sanitation is key. Make sure to sanitise all equipment that will come into contact with the pears or juice. This includes the press, containers, bottles, and caps. It is also important to ensure that the pears are clean. Wash the pears and cut out any rotten portions.
To begin the fermentation process, crush the pears using a fruit grinder and let them sit overnight to oxidise the tannins, which reduces some of the bitterness. Then, press the juice from the crushed pears using a fruit press or cheesecloth. If you are using store-bought pear juice, heat the juice to ensure it is safe to ferment. Heat the juice to about 160°F (70°C) and keep it there for 10-15 minutes without bringing it to a boil. Allow the juice to cool before adding the yeast.
Next, add the yeast to the juice and attach an airlock or blow-off tube. Place the container in a dry, dark area with a consistent temperature between 16°C and 20°C. Leave the mixture to ferment for a minimum of 10 to 14 days. Fermentation should be complete within 2 to 4 weeks, as indicated by the lack of gas escaping the airlock and a stable specific gravity.
After fermentation is complete, you can bottle the cider and age it for a minimum of 2 weeks to several months. If you want to make sparkling pear cider, add carbonation drops to the bottles.
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Adding flavour
Additionally, you can add other fruits and ingredients to enhance the flavour of your cider. Apples, for example, can be added to the cider to increase the overall sugar content and create a more robust flavour. You could also try adding berries, such as raspberries or blackberries, which will contribute a tart, tangy flavour and a beautiful colour.
Spices can also be used to add flavour and a wonderful aroma to your cider. Cinnamon, ginger, or cardamom can provide unique, warm, and tangy notes to your cider. Just remember, when adding any of these ingredients, it's important to use them in moderation, as a little goes a long way.
Finally, you can also experiment with different types of yeast to add subtle flavour variations. Different strains of yeast will produce varying flavour compounds, so choosing the right yeast for your desired flavour profile is key.
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Storing and serving
Before storing, make sure to sanitise your bottles and caps. Rack the cider into the bottles and attach the caps with a capper. Leave the bottles at room temperature for one to two weeks for the added sugar to ferment and carbonate the cider. After that, refrigerate and drink when ready.
If you want to make your cider fizzy, add carbonation drops to your bottles. If you prefer a scrumpy, uncarbonated cider, you can leave this step out.
Cider is a popular beverage and it is surprisingly easy to brew yourself. You can also scale up your batch by ensuring you use a proportionate amount of everything.
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Frequently asked questions
Pear cider, also known as perry, is a fermented beverage made from the juice of pears. It is similar to hard cider, which is made from apple juice.
You will need pears, yeast, and sugar. You may also add spices such as cinnamon, ginger, allspice, or cloves for additional flavour.
You will need a large pot, a stove, a container to store the juice, a fermentation bucket or glass carboy, a hydrometer, an airlock or blow-off tube, bottles, and caps. You will also need a fruit press or cheesecloth to extract the pear juice.
First, select slightly underripe pears and let them ripen off the tree. Wash and cut the pears, removing any rotten portions, seeds, and cores. Crush the pears using a fruit grinder and let them sit overnight to oxidize the tannins. Next, press the juice from the crushed pears using a fruit press or cheesecloth. Sanitize your equipment and heat the pear juice to 160°F (70°C) for 10-15 minutes to ensure it is safe for fermentation. Allow the juice to cool to room temperature, then add yeast and attach an airlock or blow-off tube. Place the cider in a dark, cool spot and let it ferment for 2-4 weeks. Finally, bottle the cider and store it in a refrigerator before serving chilled.
