Shared Recipe
Simple Perry
Perryby Fermo Kitchen
A simple traditional perry made from fermented pear juice, adjusted with cane sugar and tartaric acid and rested over winter to encourage malolactic softening. Depending on juice gravity it can be a strong traditional perry or a lighter, cider-like one. (durations not specified in source, estimated) Source: https://homebrewersassociation.org/homebrew-recipe/perry-recipe-of-the-week-simple-perry/
Units
Recipe Steps
Day 0 (start)
44 lb of pear juice
Add Pear Juice: Pour pear juice, preferably free of preservatives, into a sanitized carboy.
Check Gravity: Take a hydrometer reading and, if needed, dissolve cane sugar into the juice until it reaches at least 1.050 SG (about 12.4 Brix); perry juice usually ranges from 1.050 to 1.090 SG (about 12.4 to 21.5 Brix).
Check Acidity: Measure the titratable acidity with a titration kit; if it is below 0.6% (about 6 g/L, as tartaric), add tartaric acid until it reaches 0.6%.
0.5 tsp of grape tannin
Add Grape Tannin: Stir in the grape tannin.
2.5 tsp of pectic enzyme
Add Pectic Enzyme: Stir in the pectic enzyme to help the perry clear.
12 g of Yeast Nutrient
Add Nutrient: Stir in the yeast nutrient.
5 g of Lalvin EC-1118
Pitch Yeast: Pitch the yeast (an ale yeast also works as an alternative).
Day 14
Long Rest: Avoid racking so malolactic activity can develop, let the perry rest over the winter if possible to smooth the taste, and keep the carboy topped up to discourage vinegar formation.
Day 104
Check Final Gravity: Take a hydrometer reading and confirm it stays stable over several days before bottling (added for safety, not in original source).
Bottle: Once the perry has cleared, bottle it.
Day 134
Ready to Enjoy: The perry has conditioned and is ready to serve.