Anjou Pear Perry
Discover the exquisite flavors of Anjou pears in this refreshing Perry. Crafted with ripe pears and premium honey, this sparkling beverage strikes the perfect harmony between sweetness and natural tartness. Perfect for summer picnics or special gatherings, this delightful drink transforms simple ingredients into an impressive experience that will tantalize your taste buds and impress your guests.
ingredients
- 4 lbs ripe Anjou pears
- 1/2 lb chopped golden raisins (optional)
- 2 lbs Wildflower Honey or Clover Honey
- 3-1/2 quarts water (more or less)
- 2 tsp acid blend
- 1/2 tsp pectic enzyme
- 1/4 tsp grape tannin
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- 1 packet Lalvin ICV D-47 Champagne yeast
steps
- 1.
Preparation: Boil the water and dissolve the honey. Wash, destem, and core the pears, ensuring all seeds are removed. Roughly chop the pears and place them in a nylon straining bag along with the chopped raisins (if using). Tie the bag and place it in the primary fermentation vessel.
- 2.
Mashing: Mash the pears using a sterilized tool like a potato masher.
- 3.
Mixing: Pour the boiling honey-water over the crushed pears and raisins. Add the crushed Campden tablet, acid blend, tannin, and yeast nutrient. Stir well to ensure honey is dissolved.
- 4.
Enzyme Addition: After 12 hours, add pectic enzyme and cover the vessel with muslin.
- 5.
Fermentation: Wait another 12 hours, then add the yeast. Stir daily, squeezing the bag gently for flavor. After 7 days, remove the bag and let it drain for one hour without squeezing.
- 6.
Secondary Fermentation: Siphon the liquid into a glass secondary vessel, fit an airlock, and let it sit. Rack after two weeks, top up, and refit the airlock.
- 7.
Racking: Rack every two months until the drink clears, stabilizing before the final rack.
- 8.
Sweetening: Add 1/8 to 1/4 lbs of honey dissolved in 1/8 cup water, adjust to taste, and stir gently before bottling.
- 9.
Aging: Age for at least 6-12 months for optimal flavor before tasting.
