A week ago (10/14/2024), I purchased 900 pounds of Golden Bosc pears for $200. I juiced about 400 pounds to get about 35 gallons of pear juice on the 19th and 20th. Fermenting 8 experimental batches. Four batches are using Mangrove Jack's M02; the other four are using M12. Those four parallel batches can be described as: 1) no adjuncts (done 2x for each yeast, thus two with M02 and two with M12); 2) a ripe sliced banana with pear pulp stuffed in a stainless hop tube; 3) microplaned Tonka Bean and juiced ginger. To move to secondary around the 2nd or 3rd of November using a 1-micron filter. Will likely need to clear the cider with gelatin or similar agent. May need to transfer via 1-micron filter from secondary to tertiary and keep fingers crossed until it clears. I am also fermenting four under 13-psi pressure, and the other four are using a blow-off tube. I'm hoping the 13-psi pressure will keep pear aromas to not gas off as easily.
I did shit in the wrong order. It got strong like hell and taste a bit like a cross between cider & beer.😂 i sanitized it with alcogel, i created a hybrid bastard. I don't know man, my first attempt. I don't know what I created but it's strong alright. Way above the 4.7 more like 7- 8. i threw everything in at once and stirred it. I can never follow a receipe. 😂
Written review our site here: homebrewrepublic.co.nz/brew-review/mangrove-jacks-pear-cider-review/
Thanks Russel, great video :-)
Thanks for the video, I like pears but Ive never made a pear cider. future project cheers 🍻
A week ago (10/14/2024), I purchased 900 pounds of Golden Bosc pears for $200. I juiced about 400 pounds to get about 35 gallons of pear juice on the 19th and 20th. Fermenting 8 experimental batches. Four batches are using Mangrove Jack's M02; the other four are using M12. Those four parallel batches can be described as: 1) no adjuncts (done 2x for each yeast, thus two with M02 and two with M12); 2) a ripe sliced banana with pear pulp stuffed in a stainless hop tube; 3) microplaned Tonka Bean and juiced ginger. To move to secondary around the 2nd or 3rd of November using a 1-micron filter. Will likely need to clear the cider with gelatin or similar agent. May need to transfer via 1-micron filter from secondary to tertiary and keep fingers crossed until it clears. I am also fermenting four under 13-psi pressure, and the other four are using a blow-off tube. I'm hoping the 13-psi pressure will keep pear aromas to not gas off as easily.
Thats an epic amount of pears!
I did shit in the wrong order. It got strong like hell and taste a bit like a cross between cider & beer.😂 i sanitized it with alcogel, i created a hybrid bastard. I don't know man, my first attempt. I don't know what I created but it's strong alright. Way above the 4.7 more like 7- 8. i threw everything in at once and stirred it. I can never follow a receipe. 😂