Be sure to give this product time. Even after it’s been in the bottle a couple of years, I keep finding new and interesting flavor expressions. Speaking of which: The ICV-D47 yeast will produce a lot more flavor than some other options, such as Lalvin EC-1118, but I find that they accentuate the pear flavors in highly interesting ways.
For much more, see Patience and the Pursuit of Perfect Perry.
PERRY
Batch size: 5 gallons (19 liters)
OG: 1.057 (14°P)
FG: 1.002 (0.5°P)
ABV: 6.5%
INGREDIENTS
90 lb (41 kg) washed perry pears (about 250)
1 lb (454 g) rice hulls
3 g pectic enzyme
12 g Fermaid O, divided evenly into four additions
YEAST
Lallemand Lalvin ICV-D47
DIRECTIONS
Batch-process the pears in a food processor or blender until pulpy, then collect the pulp in a cheesecloth-lined press. To improve the juice flow, add rice hulls and stir to distribute. Press slowly and with consistent pressure to create a steady flow of juice into a sanitized fermentor. Once significant resistance is present and/or the flow stops, release the pressure, remove the dry pulp, and re-press. Repeat until you’ve extracted all the juice, then add pectic enzyme to the juice and insert the air lock.
After 24 hours, pitch the yeast and 3g of the Fermaid O, stirring gently to dissolve. Add the remaining nutrient additions (3g each) at 24, 48, and 72 hours after pitching, but without stirring (to avoid oxidation). Hold at ambient temperature, about 68°F (20°C), for 21 days or until fermentation is complete. Move the fermentor to a cool location, about 50°F (10°C), for 2–3 months until it’s dropped clear. (Do not package if the perry is still turbid.) Bottle without added sugar if you want a still perry or add priming sugar to target about 2.5 volumes of CO2 for sparkling. (If you’re kegging, don’t store under CO2 pressure unless you intend to produce a sparkling perry.) Condition in the package for at least 2 months. You can age the perry for a year with no adverse flavor effects, assuming minimal oxidation.
PERRYMAKER’S NOTES
Perry pears should be high in acidity and tannins; store them for 4–5 days after picking. Yes, it’s a lot of pears, but you won’t get too much juice out of each one. You shouldn’t need to add any simple sugars to bump up your OG but check the gravity of the juice: If it’s too low, you can always add sugar, although I usually go with whatever nature gives me. The wine yeast can handle a wide range of temperatures without changing the fermentation profile, so don’t sweat the temperatures too much.
