In England, this drink is known as Perry, in France as Pure, and in Spain as Parada. All of these drinks, however, share something—they all can be called pear cider, a low-alcohol carbonated drink resembling champagne. We’ll go over the technology of making cider from pear juice at home. This method is more or less simple and requires a minimal list of ingredients.
It is recommended not to wash the pears to keep the wild yeast on their surface as it promotes fermentation. If the fruits are very dirty just wipe them with a piece of dry fabric.
Any variety of pears can be used, just make sure that the pears are not sour, otherwise, you’ll have to increase the amount of sugar to make the juice sweet. I don’t recommend making pear juice without sugar as this will yield a soft low-alcohol drink.
- Pears – 15 kilos
- Sugar – 60 grams per liter of juice
You’ll also need fermentation vessels and bottles (plastic bottles are fine), which will contain the prepared carbonated cider. It’s important that these containers can withstand the pressure of carbon dioxide.
Experimentalists can prepare an apple-pear cider by mixing 1 part apple juice and 2-3 parts pear juice or using other ratios. The technology is the same.
Pear Cider Classic Recipe
- Cut the pears in halves, remove core, seeds, and spoilt parts, which might add bitterness to the final drink. Juice the pulp.
- Pour the juice into the fermentation containers—for example, three-liter jars. Leave it in a dark place with room temperature, cover with cheesecloth to prevent insects from getting in.
- After 2-3 days, the juice will start fermenting, foaming, and hissing. If you notice these signs, add sugar (50 grams per liter), stir, and install an airlock.
- The fermenting juice should be left in a dark place with a temperature of 18-25°C. Fermentation lasts 7-20 days. Once the airlock stops emitting gas or the glove deflates, there’s a sediment at the bottom, and the cider itself gets lighter, proceed to the next step.
- Decant the drink into another container through a thin tube. Now you have a young pear wine, which can be carbonated.
- Thoroughly wash the bottles for cider and put 10 grams of sugar per liter of juice into each. Sugar is required for to promote carbonation by enriching the drink with carbon dioxide during second fermentation.
- Feel the bottles with cider leaving about 5-6 cm of space free and seal them.
- Transfer the bottle to a dark place with room temperature for 10-14 days. Check the gas pressure daily.
- Your homemade pear cider is ready. All that is needed now is to age the drink in a fridge or cellar for 3-4 days.
5-9% ABV. Pear cider can be stored up to 12 months at 8-16°C.