📝 About This Recipe
Known as 'the champagne of the West Country,' Perry is a sophisticated, delicate alternative to apple cider, prized for its floral bouquet and natural sweetness. Unlike apples, pears contain unfermentable sorbitol, which gives this beverage a silky mouthfeel and a lingering, honeyed finish that remains even after a dry fermentation. This recipe guides you through the traditional craft of transforming fresh, sun-ripened pears into a crisp, effervescent elixir that captures the very essence of the autumn harvest.
🥗 Ingredients
The Fruit Base
- 100 lbs Culinary or Perry Pears (A mix of Bosc, Anjou, and Comice works well; ideally firm and slightly under-ripe)
- 5 lbs Crab Apples or Tart Apples (Added for necessary tannins and acidity)
Fermentation & Stabilization
- 1 packet Champagne Yeast (Lalvin EC-1118) (5g packet; provides a clean, crisp finish)
- 1 teaspoon Yeast Nutrient (Helps ensure a healthy fermentation in nutrient-poor pear juice)
- 1/2 teaspoon Pectic Enzyme (Prevents 'pectin haze' for a crystal clear cider)
- 5 tablets Campden Tablets (Potassium Metabisulfite) (Crushed; used to kill wild yeast before pitching)
Finishing & Carbonation
- 3/4 cup Corn Sugar (Dextrose) (Used only for priming/carbonation at the bottling stage)
- 1 cup Filtered Water (To dissolve the priming sugar)
- 1 ounce Star San or Food-Grade Sanitizer (Diluted per instructions to sanitize all equipment)
👨🍳 Instructions
-
1
Thoroughly wash and scrub all pears and apples to remove dirt and debris. Remove any bruised or rotting sections, but there is no need to peel or core the fruit.
-
2
Crush the fruit into a 'pumice' using a fruit mill or heavy-duty food processor. The goal is a consistency similar to coarse applesauce to maximize juice extraction.
-
3
Press the crushed fruit using a cider press to extract the raw juice. You should aim to collect approximately 5 gallons of juice into a sanitized primary fermentation bucket.
-
4
Add 5 crushed Campden tablets and 1/2 teaspoon of pectic enzyme to the juice. Stir well, cover with a sanitized lid and airlock, and let sit for 24 hours to eliminate wild bacteria.
-
5
After 24 hours, hydrate the yeast in 1/2 cup of warm water (100°F) for 15 minutes. Stir the yeast and the yeast nutrient into the pear juice.
-
6
Seal the fermenter with the airlock. Place the bucket in a cool, dark spot (60-70°F). You should see bubbling in the airlock within 24-48 hours.
-
7
Allow the Perry to ferment for 10-14 days until the vigorous bubbling slows down significantly. This is the primary fermentation phase.
-
8
Siphon (rack) the Perry into a sanitized 5-gallon glass carboy, leaving the sediment (lees) at the bottom of the bucket. Ensure there is minimal headspace to prevent oxidation.
-
9
Let the Perry age in the carboy for another 2-4 weeks. The liquid should begin to clear and the flavors will mellow and integrate.
-
10
Once the Perry is clear and fermentation is complete (Specific Gravity of 1.000 or lower), prepare for bottling. Boil 3/4 cup corn sugar in 1 cup water for 5 minutes to create a simple syrup.
-
11
Pour the sugar syrup into a sanitized bottling bucket and siphon the Perry onto it, stirring gently with a sanitized spoon to ensure even distribution without splashing.
-
12
Bottle the Perry into sanitized flip-top or crown-cap bottles. Store at room temperature for 2 weeks to allow the 'bottle condition' carbonation to develop.
-
13
Move the bottles to a cold cellar or refrigerator. Chill for at least 48 hours before opening to ensure the CO2 is fully absorbed into the liquid.
💡 Chef's Tips
Sanitation is everything; ensure every piece of equipment that touches the juice is sanitized to avoid vinegar-tasting results. If your pears are very sweet, adding a few handfuls of crab apples provides the necessary tannins for a complex mouthfeel. Don't rush the aging process; Perry often tastes quite sharp initially but develops beautiful honey notes after a month in the bottle. If you prefer a 'still' Perry, simply skip the priming sugar step and bottle directly from the carboy. Use a hydrometer to track your progress; it is the only way to know for sure when fermentation has finished.
🍽️ Serving Suggestions
Serve chilled in a tulip glass to concentrate the delicate pear aromatics. Pair with a sharp English Cheddar or a creamy Camembert to balance the fruit's acidity. Excellent alongside roasted pork loin seasoned with sage and rosemary. Try it as a base for a 'Perry Spritz' by adding a splash of elderflower liqueur and a lemon twist. Serve with a warm pear tart or almond cake for a cohesive dessert experience.