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Ingredients
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Main Ingredients
Optional Flavorings
Method
Preparation
- 1
Wash and Prepare the Pears
Thoroughly wash the pears under cold running water to remove any dirt or pesticides. Cut them in half, remove the seeds, and chop them into smaller pieces.
- 2
Extract the Juice
Place the chopped pears into a juicer or a blender. If using a blender, add a little water to help blend smoothly. Blend until you achieve a smooth puree.
Fermentation
- 3
- 4
Mix and Seal
Stir the mixture thoroughly to dissolve the sugar and distribute the yeast evenly. Seal the vessel with an airlock to allow gases to escape while preventing contamination.
- 5
Let it Ferment
Place the fermentation vessel in a cool, dark place at room temperature (around 18-22°C) for about 2-3 weeks. Check daily to ensure the airlock is bubbling, indicating fermentation is occurring.
Bottling
- 6
Strain and Transfer
After fermentation is complete, use a fine mesh strainer or cheesecloth to strain the liquid into clean bottles, leaving the sediment behind.
- 7
Bottle the Cider
Fill the bottles, leaving a small amount of space at the top. Seal tightly with caps or corks.
- 8
Age the Perry
Store the bottles in a cool, dark place for at least 2-4 weeks to allow flavors to develop.
Serving
- 9
Chill and Serve
Before serving, chill the bottles in the refrigerator. Pour the chilled perry into glasses and enjoy!
