Hi everyone ive just joined and am an absolute beginer when it comes to homebrew but i have just got my hands on a few boxes of pears and apples, earlier this year i sampled pear cider at a festival and ever since have been wanting to make my own, i have done a fair bit of reading this afternoon and from what i can see is quite simple i think my only stumbling block could be the pressing of the juices.
I have a few questions hope someone can help, is it best to make the cider without pasteurising it as i read it can reduce taste and natural yeast but kills any harmful bacteria do i add yeast if so which kind basically can someone give a quick run down on what i need to be doing thanks sorry if i sound dumb but its my first day but the first of many i hope thanks
ps i am doing apple cider too but will ask about that at a later date
pear cider beginer help needed
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Curious Brew
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Duffbeer
Fermenting with natural yeast works but is very unpredictable (hit and miss) not usually the same result twice, for the cost of a pkt of yeast it's better to know that your results will be the same every time.DaaB wrote:Not a cider expert myself but I know there's no need to pasturise it. Some mates of mine make gallons of the stuff from fresh apples in the autumn and basically wash the apples chop/shred them, press the juice and allow the natural yeast on the skins do the fermenting. They ferment it for months before bottling and it tastes great.
Modern yeast are designed to be alcohol tollerant, resulting in a good bouquet and taste.
Nothing worse than spending time on a brew that falls short of what you planned:ie a low alcohol 3% sweet apple/ pear juice, what a waste of time and energy... spend the pound and buy a good cider or wine yeast.
Happy brewing
Karl.
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beltram