Pear Cider
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.
Ingredients:
- 15 small pears (pureed in vitamix)
- 1 lime (juiced)
- .5 gallons of water
- 1 packet champagne yeast
Plan:
- 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.
4 comments:
So when you are switching from heating to cooling with the controller, do you have to manually take the light bulb out of the chest and then plug in the cooler, or is it programmed to just shut off the bulb and turn on the cooler on its own?
The 75F is all light bulb based. When I switch to 60F for one month of aging I'll just put the bottles into my dorm fridge with the cheese which is presently running at 50F. A little cooler than necessary, but much warmer than a standard fridge. If I were not already use the drom fridge for cheese I would just dedicate it to the pear cider.
If you really want to control cold for lots of different fermentations it's going to take a bunch of dorm fridges.
How is the final clarity in a pear fermentation? I tried making fermented apple juice and it was lacking in that department, but tasted just fine.
I won't know for over a month the final clarity. Thus far I see clear separation from the fibrous pear matter.
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