Pears

[joesixpack]

I have 2 bushells of pears. I was going to juice these to make some wine and was wondering if it's okay to juice the skin and seed and all or do I need to peel and core them? Thats ALOT of pears Perhaps if I do juice them like that just not add any tannin? I know you're not supposed to use the seeds and the skins but I'm just trying to save myself some work. I think I'll make a 5 gal batch of just pear and a 3 gal batch of some apple/pear blend(with just some all natural apple juice,not from concentrate). I think I have about 50-60 # of pears if not more.

[jlsherman55]

I suppose If you Put them in a Juicer It catches the Pulp.
Im pretty sure thats one Bail.
Im not sure If perry is with Honey I might Of gotten the wrong Information, but I Know it Involves Pure Pear Juice.

Are you Planing on Using Added Sugar Or Not. --- I would try to Keep the SG Low, but thats just Me.

You could try Freezing Some I froze Some apples 35 Lbs, and They are as soft as Apple sauce, but I don't Plan on using them for Wine Acually Im eating 3 soon when thawed trying to make room in our frezzer.(Taste good to Me)

[lockwood1956]

I wouldn't add tannin at this stage, it can be added later if you feel the need.

regards
bob

[jlsherman55]

IF you thought I mean't frezzing and not Juicing Then I didn't

But If thats You decision I don't think It's a bad one

I mean't Freeze, and Juice.------------- For Cider Apples They let the fruit Sit For weeks To A month So A thumb Print can be made into them ----And the starches turn into sugar,

but thats for Apples ---- I not sure About Pears(Should be the same) If you look At the Link Page LookWood Posted a Link.----- Maybe you could Email Somone on A cider Page, And ask.----- Acually I Might, because I know where About 10 tree's are---- And I would rather use Natural sugar--- Too Bad I don't Have a Press juicer Or steam extracer.

[lockwood1956]

Here it is again

Andrew Lea is a god in the cider making world

http://ourworld.compuserve.com/homep...a/content2.htm

[jlsherman55]

Here is a Process This Guy used. ------
It didn't Say He Removed the Cores in his juicer.

Copyed from A link, On THAT Cider Link

http://homepage.ntlworld.com/scrumpy/cider/

http://homepage.ntlworld.com/scrumpy/cider/

It said this In the second link.
"First pick your pears. They should be fully ripe (see the discussion above on the importance of this point) without being over-ripe. The pears should be left for a period of 2 days to 1 week depending on variety. This period is critical for the production of good perry"
It did say If you Want to Use wild Yeast Don't Wash the Pear's, but I disagree Somwhat.

In cider apples If you Wash the apples Their Is still Wild Yeast That Is Inside the Flower, but studies HAve Shown That - That is The wild yeast(Aureobasidium pullulans, Rhodotorula spp., Torulopsis, Candida, Metschnikowia, and Kloeckera apiculata ETC.) that Are around that early, and that Ferment only up to 2 to 3 Percent, but can have good Characterists, and you could always Add A Sachet of yeast Or other fruit grown in the country.(If Moquetoe sprayers are a problem)

[joesixpack]

Good then. Will have to do that recipe then

Wrote Andrew lea and he wasn't much help. He's more of a traditionalist when it comes to cider making.