Originally uploaded by mikeysklar
Our favorite local restaurant Cafe Bella Luca has recently added pear and apple cider to their beer menu. Both the beverages are delicious, but the pear is exceptional. I was so inspired by the clarity and scent that I decided to resume my pear fermentation experiments. The ingredient list is short and the concept is simple.
- 15 small pears (pureed in vitamix)
- 1 lime (juiced)
- .5 gallons of water
- 1 packet champagne yeast
- Ferment for 3 days @ 75F.
- Rack into bottles 3 days @ 70F.
- Move to cool place 30 days @ 60F.
I'm using my temperature controller to hold the 75F. The setup is simple with a light bulb (for heat) and chest cooler to act as a insulating container.