nmistry73
Member
I have a pear tree with an abundance of fruit, so I have been researching pear cider / perry recipes. The pears are green and firm with a slight sweetness to them. Unfortunately they are a bit too fibrous for eating. Being a beer brewer, I thought that making cider may be a fun experiment.
Came across many great posts here and on other sites, but after all my research I still Have a few questions before i undertake my inaugural batch.
Wild yeast, is it worth trying to ferment with, or am i just asking for trouble? What would be a suitable temperature range for fermenting w/ wild yeast? Can I use the Wyeast yeast nutrient that I use for my beer?
In general how long does cider keep? I am planning on keging / force carbonating mine.
Should I use pectic enzyme?
Checked the gravity by pressing a few pears and got 1.042-1.044. Is that a good starting point or should i bump up my OG to > 1.055 with something like honey or sugar?
I read somewhere that too much carbonation can lead to problems w/ pear cider / perry. Is this true?
Thanks in advance!
Came across many great posts here and on other sites, but after all my research I still Have a few questions before i undertake my inaugural batch.
Wild yeast, is it worth trying to ferment with, or am i just asking for trouble? What would be a suitable temperature range for fermenting w/ wild yeast? Can I use the Wyeast yeast nutrient that I use for my beer?
In general how long does cider keep? I am planning on keging / force carbonating mine.
Should I use pectic enzyme?
Checked the gravity by pressing a few pears and got 1.042-1.044. Is that a good starting point or should i bump up my OG to > 1.055 with something like honey or sugar?
I read somewhere that too much carbonation can lead to problems w/ pear cider / perry. Is this true?
Thanks in advance!