Having had success with turbo cider in a demijon we have upscaled and make 5 gallons of the stuff. Its heading for Leeds festival this year and should be getter than the strongbow on offer.
I was also thinking of making some Perry but cant seem to find pear juice in any of the supermarkets round here. Can anyone recommend where to get some and what results people have had making it. I searched the forum but didnt find anyone who has had favourable results. Or is there any other mixture of fruit concoctions we should be trying? I like the sound of peace.
Turbo Perry
-
oblivious
This is my Perry Experiment
I used 450ml of Meridian Pear juice concentrate, with no preservatives or added sugar and no pulp, you should be able to find time in a good health food shop and it will make 3.8 litres of pear juice. I also added some apple juice to increases the O.G. to 1.060, this could turn out around 8%!
Hope this help
I used 450ml of Meridian Pear juice concentrate, with no preservatives or added sugar and no pulp, you should be able to find time in a good health food shop and it will make 3.8 litres of pear juice. I also added some apple juice to increases the O.G. to 1.060, this could turn out around 8%!
Hope this help
-
oblivious
-
oblivious
-
Phill
-
Camper
Hi,
I'd just like to add a little to this thread.
Spurred on by success with Turbo Cider (all recipes found on this site - many thanks), I thought I'd try a Perry.
I bought four 1 litre jars of Crush, as sold in Morrisons supermarkets @ £2 per litre. With more experience, I now realise that it is pretty much the same as the Lidls product illustrated above - @ 79p per litre! Added some pectin and yeast and set it all off.
I got exactly the same result as in the demijohn above, but filtered it all through a coffee filter. What a s-l-o-w process that was! I reckon I lost about 1 litre of "mush", but the rest cleared well once fermentation had ended. I used beer yeast, as I read somewhere on the net that this is what Perry producers use.
The initial results promise a very dry drink, around 7.5%, with a definite but rather feint, pear taste. It's maturing out in the garage and I'm resisting the temptation so far...
After the Crush trial, I thought I'd switch to the Lidl stuff. As a further variation to the recipe, I used 2 litres Lidl Nectar and Pulp, and 2 litres Sainsburys Apple and Pear fruit drink. The latter is well sweet, so I've not added any sugar. I've used Youngs wine yeast with this recipe.
The demijohn picture is a bit different with this recipe. You get the clearish stuff in the middle, with a floating head of fruit pulp, and a bottom layer of cruddy stuff like in the picture.
I cannot resist the temptation to get rid of the pulpy bits, so I've strained the whole lot through muslin cloth (gets rid of the larger floating bits), then through coffee papers. Once this is done, there is just a bit more sediment appearing in the bottom of the jar, but fermentation continues o.k. I reckon you still lose about 1/4 of the pear content, i.e. about 1/2 litre in this case.
I've made two batches so far. The first I allowed to ferment out so the result is dry, but with plenty of pear flavour. The second I stopped the fermentation at around 1015 and it is sweet and very pear flavoured.
Like the Crush batch, they are maturing so i cannot give you the final outcome, but I'm hopeful they will turn out o.k.
Compared to Turbo Cider, there's a lot more work and it remains to be seen if it's really worthwhile. I'll keep you posted.
In the meantime, I wouldn't mind trying the Meridian idea, so I'll keep an eye on developments.
Good luck!
I'd just like to add a little to this thread.
Spurred on by success with Turbo Cider (all recipes found on this site - many thanks), I thought I'd try a Perry.
I bought four 1 litre jars of Crush, as sold in Morrisons supermarkets @ £2 per litre. With more experience, I now realise that it is pretty much the same as the Lidls product illustrated above - @ 79p per litre! Added some pectin and yeast and set it all off.
I got exactly the same result as in the demijohn above, but filtered it all through a coffee filter. What a s-l-o-w process that was! I reckon I lost about 1 litre of "mush", but the rest cleared well once fermentation had ended. I used beer yeast, as I read somewhere on the net that this is what Perry producers use.
The initial results promise a very dry drink, around 7.5%, with a definite but rather feint, pear taste. It's maturing out in the garage and I'm resisting the temptation so far...
After the Crush trial, I thought I'd switch to the Lidl stuff. As a further variation to the recipe, I used 2 litres Lidl Nectar and Pulp, and 2 litres Sainsburys Apple and Pear fruit drink. The latter is well sweet, so I've not added any sugar. I've used Youngs wine yeast with this recipe.
The demijohn picture is a bit different with this recipe. You get the clearish stuff in the middle, with a floating head of fruit pulp, and a bottom layer of cruddy stuff like in the picture.
I cannot resist the temptation to get rid of the pulpy bits, so I've strained the whole lot through muslin cloth (gets rid of the larger floating bits), then through coffee papers. Once this is done, there is just a bit more sediment appearing in the bottom of the jar, but fermentation continues o.k. I reckon you still lose about 1/4 of the pear content, i.e. about 1/2 litre in this case.
I've made two batches so far. The first I allowed to ferment out so the result is dry, but with plenty of pear flavour. The second I stopped the fermentation at around 1015 and it is sweet and very pear flavoured.
Like the Crush batch, they are maturing so i cannot give you the final outcome, but I'm hopeful they will turn out o.k.
Compared to Turbo Cider, there's a lot more work and it remains to be seen if it's really worthwhile. I'll keep you posted.
In the meantime, I wouldn't mind trying the Meridian idea, so I'll keep an eye on developments.
Good luck!
-
Phill
I was thinking of filtering the pulp out before fermentation but that would probabley remove some of the flavour as the yeast might break it down. And this may seem like a stupid question but where do you buy coffee filter paper from now adays? I looked everywhere for it the other month or so, I didnt think coffee machines used it anymore!
-
Camper
I was concerned that I might lose some flavour, or that I might filter out most of the yeast. This was balanced by concerns that the pulp might spoil the final taste in some way.was thinking of filtering the pulp out before fermentation but that would probabley remove some of the flavour as the yeast might break it down. And this may seem like a stupid question but where do you buy coffee filter paper from now adays? I looked everywhere for it the other month or so, I didnt think coffee machines used it anymore!
In the end, impatience and a spare hour or two got the better of me! Maybe for the next batch I'll let it ferment out before filtering and then compare results.
Incidentally, does anyone know whether pectin will work without yeast being added? In other words, would the pulp break down so that it could be filtered out before yeast is added? Or do the two work together?
And I got my filter papers from Morrisons. My local Coop didn't have them, but I would expect most larger supermarkets still stock them?
-
tubby_shaw
