Sparkling Belgian Pear Cider
Experience the unique flavors of this Belgian Pear Cider, blending fresh pear juice with the essence of Belgian yeast for a tantalizingly fruity fermentation. This refreshing beverage captures the sweetness of ripe pears and a subtle floral aroma, making it the ideal drink for warm celebrations or relaxing evenings. Discover the art of cider-making with this approachable recipe!
ingredients
- 5 gallons fresh pear juice
- 1 lb corn sugar
- 1/2 tsp pectic enzyme
- 1/2 tsp potassium metabisulfite
- 1 packet Belgian yeast (e.g., Wyeast 3522, White Labs WLP550)
- 1/4 cup priming sugar (for bottling)
steps
- 1.
Sanitize all equipment, including fermenter, airlock, and bottles.
- 2.
Pour the fresh pear juice into the sanitized fermenter.
- 3.
In a small bowl, mix corn sugar with 1 cup of water, heat until dissolved, and add it to the fermenter.
- 4.
Add the pectic enzyme and potassium metabisulfite to the fermenter, stirring gently to combine.
- 5.
Pitch the Belgian yeast into the juice, ensuring it's well-integrated.
- 6.
Seal the fermenter with an airlock and store it in a cool, dark place at around 65-75°F for fermentation.
- 7.
After 2 weeks, check the fermentation progress; you should see bubbles slowing down significantly.
- 8.
Once fermentation is complete (specific gravity stabilizes), prepare for bottling.
- 9.
Dissolve priming sugar in water and add it to the cider.
- 10.
Fill sanitized bottles with cider, leaving an inch of headspace, and cap them.
- 11.
Age the bottles at room temperature for about 2 weeks for carbonation to develop.
- 12.
Chill, serve, and enjoy your homemade Belgian pear cider!
