Here is a pear mead recipe we are thinking of starting. Notice that no honey or sugar is added prior to fermentation, is this correct? Seems like the SG would be very low???
Homemade Pear Mead Recipe (Perry)
1 gallon water
5 lbs very ripe pears
6 cups honey
1 ½ teaspoon acid blend
1 Campden tablet
½ teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast
Boil water in large pot. Crush pears and place in primary fermentation container.
Pour water over fruit. Crush Campden tablet and add to container. Add acid blend
and pectic enzyme and stir. Let rest one day. Add yeast and yeast nutrient, stir
and cover. Stir once a day for one week. On the 7th day, strain and throw out pulp.
Add honey and stir. Pour into secondary fermentation container and attach airlock.
Rack every three months for one year. Rack into bottles at one year, and let rest
for one additional year.
Thanks
DrtDocter
Homemade Pear Mead Recipe (Perry)
1 gallon water
5 lbs very ripe pears
6 cups honey
1 ½ teaspoon acid blend
1 Campden tablet
½ teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast
Boil water in large pot. Crush pears and place in primary fermentation container.
Pour water over fruit. Crush Campden tablet and add to container. Add acid blend
and pectic enzyme and stir. Let rest one day. Add yeast and yeast nutrient, stir
and cover. Stir once a day for one week. On the 7th day, strain and throw out pulp.
Add honey and stir. Pour into secondary fermentation container and attach airlock.
Rack every three months for one year. Rack into bottles at one year, and let rest
for one additional year.
Thanks
DrtDocter