homebrewandbeer.com

I've only ever done 1 other cider and it was a Brigalow kit which I reckon tasted like a cheap Champagne.
Todays effort consisted of:

18 ltrs pure apple juice from local orchard
2/3 Johnathon, 1/3 Granny smith

1700 mls tinned Goulburn Valley Natural Pear Juice (100%)

1/2 kg DME insolved in hot water

safale yeast

OG 1.056 @ 20'C

20.5 ltrs total

Not sure how much pear juice is needed to consider it a Perry?

Should taste a heap better than my last attempt!

Cheers,

Matty

Sounds good.

Might have been good with a champagne yeast, too.

I take it the pear juice has no preservatives?

Oliver

Yeah, sounds bloody nice Matty. Perry or cider or whatever you want to call it.

About the yeast, I did a blackrock kit not so long ago and it brewed in about 4 days (it seemed to get stuck so I chucked in a Coopers Ale yeast as well as the kit "cider yeast"). Read somewhere after that a cider is supposed to ferment for a month or so. Has anyone else experienced this or know anything about it ?

The all apple cider I did some years back was in the fermenter for a couple of months. The black rock kit a couple of weeks.

Greg.

I've done a couple of Blackrock ciders, both took over two weeks to ferment. First was way to dry, added 250g lactose to second and it's spot on, also used 6L 100% apple juice.


Yours sounds like a ripper Matty, have to let us know how it turns out!!!

I use a champagne yeast but boy is it dry. You may want to artificially sweeten it with lactose when all is done

Dogger

Hmmm... So when I made my cider I think the hydrometer readings were OG 1050, FG 1012. I'm thinking it hasn't finished fermenting. Can anyone see a problem with this apart from exploding bottles (it's in a keg) ?

It tastes bloody nice. Like a cross between sparkling apple and cider.

Evo,

Mine dropped out to like 990

Dogger

My Blackrock kit dropped to 1002. THe all apple cider predates records.
The blackrock kit was kit and 1 kg dextrose.

Greg