How to Make Pear Cider at Home

Ingredients:

- 4.5 kg ripe pears, cleaned, cored, and coarsely chopped

- 3.75 liters boiling water

- 1 cup raw sugar

- 1 teaspoon wine yeast

Equipment:

- Large pot or stockpot (non-reactive)

- Colander

- Cheesecloth or muslin cloth

- Food-grade plastic bucket with lid

- Airlock and bung

- Glass bottles or jugs for bottling

Instructions:

1. Prepare the Pears:

- Wash the pears and remove any bruises or blemishes.

- Cut the pears into small chunks, leaving the skins on.

2. Steeping the Pears:

- In a large pot or stockpot, bring 3.75 liters of water to a boil.

- Add the chopped pears and bring back to a simmer for about 15-20 minutes, or until the pears are softened.

- Turn off the heat and let the mixture steep for 1 hour, covered with a lid.

3. Straining and Sweetening:

- Place a colander over a large bowl or another pot and line it with cheesecloth or muslin cloth.

- Pour the pear mixture through the colander to separate the liquid (juice) from the solids (pulp).

- Allow the liquid to drain completely.

- Measure the amount of juice collected.

4. Adding Sugar:

- For every gallon of juice, add 1 cup (200 grams) of raw sugar.

- Stir until the sugar is completely dissolved.

5. Pitching the Yeast:

- Transfer the sweetened pear juice into a sanitized food-grade plastic bucket.

- Leave a headspace of at least 5 cm at the top of the bucket to allow for fermentation.

- Sprinkle the wine yeast over the surface of the juice.

6. Fermentation:

- Cover the bucket with its lid and secure an airlock and bung. This allows carbon dioxide to escape while preventing oxygen from entering.

- Place the bucket in a dark, room-temperature location (ideally between 18-24°C) for 1-2 weeks.

7. Monitor Fermentation:

- During the fermentation process, you may observe bubbles rising through the airlock, which indicates active fermentation.

- After about 1 week, taste a small sample of the cider. If it's dry, you can leave it to ferment longer for a sweeter cider or bottle it immediately.

8. Bottling:

- Once fermentation is complete, sanitize glass bottles or jugs and their caps.

- Carefully transfer the cider into the sanitized bottles, leaving a bit of headspace.

- Seal the bottles tightly and store them in a cool, dark place for at least a few weeks to condition.

9. Enjoying Your Pear Cider:

- After conditioning, your pear cider is ready to enjoy! You can choose to drink it chilled or at room temperature.

Remember that the fermentation times and flavors may vary depending on your pears, yeast, and room temperature. Experimentation and patience will help you achieve your desired results. Enjoy your homemade pear cider!