Hi guys
I came across a load of pears today and thinking of making pear cider. Just wondering will apple cider yeast be ok to use or will I have to use a pear cider instead if there is such a thing?
I have mine fermenting with s04 and it seems good so far. The problem i have with cider/champagne yeast is they often end up too dry.
It was difficult to press the juice out as pears grind to mush instead of chunks like apples, but I'm sure you'll find a way :)
I would scrat the pears and then ferment on the pulp!
In southern Germany where they make Poir William Scnapps (aka Willy) by law they must ferment and distill off odf the pulp.
If youve never tatsted Willys then you really should!
I assume these are desert pears and not Perry pears so they will be lacking in acidity and tannin
I have scattered the pears to a pulp and have yet to press, but on another note I'm in the process of building my own press as my 6ltr is too small for the job in hand. Materials so far have cost less than €100