Perry

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Perry

Perry is a low-alcohol drink made from fermented pear juice just like Apple cider. Perry is similar to Apple cider both in its production technique and in its key characteristics. Alcohol content from 5 to 9% of volume.

Fruits of cultivated and wild forms of pears are used to prepare Perry. Unlike cider, Perry contains a lot of sugar. In Perry, sugar syrup is added in order to improve the consumer properties of the drink. Perry is most often slightly carbonated.

When making Perry at home, usually pear juice of is added to Apple juice to reduce the cider acidity.

 

Perry: cooking instruction and ingredients

  • Pour 18 liters of fresh pear juice made from autumn pears and 5 liters of fresh Apple juice made from autumn apples Into a clean fermenter. The total volume should be no more than 23 liters. Add any wine or champagne yeast. We recommend 10-12 g of yeast per 23 liters.
  • Seal the fermenter and install a water-filled water seal on it. Leave to ferment at 20-25°C. Fermentation process will take 7-10 days. Fermentation ends when there are no bubbles going through the water seal. After fermentation, pour Perry into clean bottles or bags.
  • Put the bottles or bags in a dark place for 10 days at 5-10°C to mature. In 10 days, the Perry is ready. Store Perry in bottles or bags in a dark place at 5-10°C. Add sugar syrup to taste before drinking Perry.

 

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