Doc's Cider, 'pear', Warwick, Ny Recipe

Sanitize and prepare juice

Sanitize all equipment that will touch the juice. If using store-bought fresh-pressed pear juice, check for preservatives—if preservative-free, proceed. If you wish to sanitize the juice and inhibit native microbes, dissolve one crushed Campden tablet per gallon into the juice (so 5 tablets for 5 gal) and wait 24 hours before adding yeast. If using Campden, proceed with the yeast additions after the 24-hour wait.

Adjustments and optional enzyme

If juice feels cloudy or you want better extraction, add pectic enzyme (1 tsp for 5 gal). If the gravity is below desired level (target original gravity 1.050–1.060 for a balanced pear cider), dissolve up to 1 lb sugar into a small amount of warm (not hot) water and mix into the must to raise gravity. Add yeast nutrient (1 tbsp) and, if desired for flavor balance, 1 tsp acid blend. Mix thoroughly and check gravity with a hydrometer; record the OG.

Pitch yeast

Rehydrate the champagne yeast per the manufacturer's instructions (usually in 10–20 ml warm water) or sprinkle directly on the must if the yeast supports that. Sprinkle or pitch 5 tsp yeast into the 5 gallon must and gently stir or shake the sealed fermentation vessel to oxygenate the must for the yeast's initial growth. Seal with an airlock.

Primary fermentation

Allow fermentation at a steady temperature between 60–70°F (15–21°C). Expect vigorous activity for 3–7 days, then tapering. Monitor the airlock. After about 5–10 days, check specific gravity. When gravity has dropped substantially (rough target below 1.010 or stable readings over 2–3 days), move to secondary.

Racking to secondary

Once primary fermentation slows and gravity is stable for several days, sanitize racking equipment and siphon the cider off the gross lees into a clean secondary carboy. Attach airlock and allow to condition at 50–65°F (10–18°C) for 2–6 weeks to clear and mature. Take a gravity reading; aiming for a final gravity (FG) of 0.998–1.010 depending on yeast and sugar — record FG.

Optional backsweetening and stabilizing

If backsweetening: dissolve additional pear juice concentrate or fresh juice (about 12 oz) to taste. To prevent renewed fermentation when backsweetening, add potassium sorbate (1 tsp) and ensure the ferment is fully finished (stable FG). Mix the sweetening juice into a small sanitized carboy and add slowly while mixing. Taste and adjust until desired sweetness is reached.

Clarification

If desired, cold crash the cider (drop to near 35–40°F / 2–4°C for 48–72 hours) or use fining agents to help clear haze. Once clear and stable, prepare for bottling.

Bottling (still cider) or Priming (carbonated cider)

For still cider: sanitize bottles and siphon cider into bottles, leaving appropriate headspace, cap or cork. For sparkling cider: dissolve 4 oz priming sugar in 1 cup boiling water, cool, and add evenly to the cider in bottling bucket, gently mix and bottle immediately into sturdy bottles rated for pressure. Cap and store at 65–70°F (18–21°C) for 1–2 weeks to carbonate, then move to cooler storage to condition. Burp bottles if overcarbonation is suspected.

Aging & serving

Age bottles for at least 2–4 weeks for flavor integration; longer (3–6 months) will mellow and develop complexity. Serve chilled (45–55°F / 7–13°C) in a tulip or pint glass. Consume within 1 year for best flavor.

Throughout the process, keep everything clean and sanitized to avoid contamination. Record temperatures and gravity readings at pitching, at racking, and at bottling. Dispose of or clean any sediment and sanitize surfaces. Verify final gravity before backsweetening or packaging to avoid bottle bombs.