Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas (Affiliate link helps support the channel)
So glad I found this video! I have a pear tree that is producing like crazy and I’m running out of ideas for what to do with all the fruit. Can’t wait to try this recipe.
EC1118 is great for clean, unadulterated fruit flavour, but whenever I'm working with pears I reach for the Lalvin QA23. It adds subtle guava notes and is often used in Savignon Blancs.
Can't wait for the rest of the series. Thanks for doing this BC. I enjoyed your comment after the tasting. I've made many of his recipes usually slightly sweetened.
I made a pear cider from a kit that I got for Christmas and rather than using sugar or dextrose, I used sage blossom honey instead and the result was a nice floral aroma that complimented the fruit.
@@DointheMost Kind of, yes. Some sort of Fruit Wines. There's a little bit of prickly pear wine, and fig wine in the south. Strawberry grape wine in the north, those confining with Switzerland. I'm certain there's some more as well. No skeeter pee though.
@@dogslobbergardens6606 Jokes aside ( which I always like), I've got to admit that people like Jack Keller and homebrewers like BC here, made it and keep making it a real culture. With the depth of at least beer culture, both for the more cultural side and even the more scientific side as well, with the nutrients and such. Nothing but respect, honestly.
@@DointheMost No. Not a lot. I don’t think they’re grown here. I see them in the stores on occasion. We have mangoes & pineapples out the wazoo 😂 I don’t like brewing with either unfortunately.
I’ve been using a baby pear juice from Walmart straight. My wife likes it juice/yeast. I don’t have to back sweeten or even rack. It ferments so clear I bottle from the fermenter without any fining agents. I think on the next batch I’ll play with the tannins. Thanks
This is not a comment about your process, but I purchased that heinz baby pear juice at Walmart, maybe it was the batch I got ( 5 bottles) but they have s bizarre flavor that does not even taste like pear to me.. like I said maybe the batch i bought, maybe its just me? But for anyone reading this, I would buy and taste s bottle before buying a bunch to brew with.
Subtle is a good word for it. A funny thing about that is, I found sort of accidentally that if you want to stretch a batch for some reason (like you're broke but you happen to have a big giant can of pears in syrup to add in) it will work fine without really distorting the taste of the main ingredient(s). But on its own I also found it to be subtle in a sort of refreshing way.
This is definitely the next recipe I'll be trying! Just need to pick up a larger fermenting bucket! Update: I tried it with asian pears and half brown/half white sugar and it turns out great!! Such a delicate flavour and just the right level of sweet/tart
just so happens my common pear tree fruited well this spring. I've got 1.5 gallons fermenting right now and a plan to do another 4-5 gallons as the tree finishes bearing
Weird question for you....how did you decide on that table to work from? Was it repurposed or did you intentjonally go for a wood top for some other reason? I'm setting up my hobby room in my basement and was leaning towards a stainless steel kitchen table for ease of cleaning.
I don’t practice that anymore. And I’ve never had any issue since I quit it. Modern brewing yeasts get active and take over pretty darn quick and seem to eliminate the infection risk along with proper sanitization practices.
Omg I love your videos and I was wondering if you would be so kind to make a video of you making a sugar wash with turbo yeast and then clearing it then freeze distilling it, it would be amazing to see the alcohol content after freeze distillation. And also could you explain if it was just a clean sugar wash and you used freeze distillation what would be the methanol amounts or dangers. Many thanks
This weekend I’m going to be racking and sweetening and bottling my Summer Cider! Recipe thanks to Doin The Most!! 😄 Can’t wait to see how it comes out. Also can’t wait for some more of jacks recipes and to hear how you think you could improve on them slightly 😄😄
@@DointheMost Sounds like my kind of secondary. Haha I have a candy cane wine that's...maybe a year from pitch. Still cloudy as heck and giving off some Co2.
Ok so i am attempting my first batch of wine and i want to try pear. The one thing i am confused about is once you are done fermenting and it has stopped releasing gas. Once its bottled, is there a time frame of when you should drink it? Or once its bottled you can drink it when ever but the longer the better? I am just a little confused about bottling? Bottling is after you determined it is no longer fermenting? Once its bottle do you continue to wait? Side note, i been digging through a lot of TH-cam wine guides and you guys seem the most knowledgeable
As in not adding a gallon of water, but water until the volume of fruit, sugar, and water equals 1 gallon. Part of the volume will be taken up by the pears, so less than 1 gallon of water will be used in this recipe. You can always try it different ways though, so don't over think it.
Is that a Dillon wrench on the bench and a Dillon Ben on the shelves in the background? Looks like it. I dabble in the reloading and noticed that they might be
Fairly new to wine making and started this recipe the other day. Will the solid fruit completely breakdown or do they have to be removed at some point? I scaled it up to 5 gallons and it seems to be going good just worried if it's all gonna break down.
Good question, the answer is: it depends. *If* it's absolutely dry and not going to ferment any more and *if* it's going into a bottle that can handle some pressure (like beer bottles) then it *should* be safe. Worst case scenario would be some hissing and a bit of foam on opening. What I sometimes do, just to be safe, is to bottle (but not cap) a wine, place my thumb over the top and shake it a little. Remove my thumb and let the gas release. Repeat this until almost no more gas is released, then cap it. That way excess gas is removed and most of the oxygen has been forced out of the headspace in the bottle, replaced by the gasses from the liquid.
I believe there was a pop up that said due to the sugar in the flesh of the fruit the gravity reading will be inaccurate however he estimates it as about 11%
That is correct! So much of the sugars in here come from the fruit, it would be impossible to take a proper hydrometer reading. But running it through a calculator we can get a pretty good estimate that it’s around 11%.
@@mitchspurlock3626 I think the jam is the key. You can make it as hot as you want by adjusting the amount of water. So freakin easy & my favorite after brewing for 2 years. If you like a little heat, this is great. I made myself sick from the last batch coz I drank too much of it 🥴
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
Cheers to keeping Jack's memory alive! the guy was an absolute legend. 🍻🍻🍻
For real, his impact on the home winemaking community will last for generations. Hell of a guy!
I reckon you will have an impact on Mead making, Wine making, or Homebrewing
Thanks ,to One Hell of a Guy..
So cool, thank you. This is all new to me. I have Jack’s book and your video brought the process he describes to life.
So glad I found this video! I have a pear tree that is producing like crazy and I’m running out of ideas for what to do with all the fruit. Can’t wait to try this recipe.
EC1118 is great for clean, unadulterated fruit flavour, but whenever I'm working with pears I reach for the Lalvin QA23. It adds subtle guava notes and is often used in Savignon Blancs.
Can't wait for the rest of the series. Thanks for doing this BC.
I enjoyed your comment after the tasting. I've made many of his recipes usually slightly sweetened.
It has been quite the odyssey so far! I’m really excited to highlight his work. Such a pioneer!
Excited about this series, Jack is the OG!
For real. A brilliant experimenter. And a genius all around.
I made a pear cider from a kit that I got for Christmas and rather than using sugar or dextrose, I used sage blossom honey instead and the result was a nice floral aroma that complimented the fruit.
i was gonna say i really dislike using sugar. has that corn funk i dont like
So interesting. Country wine culture is fascinating.
Do you have anything like it in Italy?
"culture" ho ho, I see what you did there...
@@DointheMost Kind of, yes. Some sort of Fruit Wines.
There's a little bit of prickly pear wine, and fig wine in the south.
Strawberry grape wine in the north, those confining with Switzerland.
I'm certain there's some more as well.
No skeeter pee though.
@@dogslobbergardens6606 Ih ih 😁
@@dogslobbergardens6606 Jokes aside ( which I always like), I've got to admit that people like Jack Keller and homebrewers like BC here, made it and keep making it a real culture. With the depth of at least beer culture, both for the more cultural side and even the more scientific side as well, with the nutrients and such. Nothing but respect, honestly.
I haven’t tried pear yet, but I’ll make one this summer when they’re back in stores. Thanks for the video!!
Are there a lot of pears in Hawaii? Serious question.
@@DointheMost No. Not a lot. I don’t think they’re grown here. I see them in the stores on occasion. We have mangoes & pineapples out the wazoo 😂 I don’t like brewing with either unfortunately.
I’ve been using a baby pear juice from Walmart straight. My wife likes it juice/yeast. I don’t have to back sweeten or even rack. It ferments so clear I bottle from the fermenter without any fining agents. I think on the next batch I’ll play with the tannins. Thanks
This is not a comment about your process, but I purchased that heinz baby pear juice at Walmart, maybe it was the batch I got ( 5 bottles) but they have s bizarre flavor that does not even taste like pear to me.. like I said maybe the batch i bought, maybe its just me? But for anyone reading this, I would buy and taste s bottle before buying a bunch to brew with.
I’ve brewed with the Gerber pear juice before and it’s a bit appley, but works fine!
Love perry...pear is so subtle. Before I took my long hiatus from fermentation, I used Jack's website frequently.
Yeah I could definitely see wanting to sub in pear juice for the water in this recipe to ramp it up!
Subtle is a good word for it. A funny thing about that is, I found sort of accidentally that if you want to stretch a batch for some reason (like you're broke but you happen to have a big giant can of pears in syrup to add in) it will work fine without really distorting the taste of the main ingredient(s).
But on its own I also found it to be subtle in a sort of refreshing way.
This is definitely the next recipe I'll be trying! Just need to pick up a larger fermenting bucket!
Update: I tried it with asian pears and half brown/half white sugar and it turns out great!! Such a delicate flavour and just the right level of sweet/tart
Can we order that bucket with the oxygen thingy?
just so happens my common pear tree fruited well this spring. I've got 1.5 gallons fermenting right now and a plan to do another 4-5 gallons as the tree finishes bearing
Question: No campden tablets because you added hot sugar water to pears? Thanks!
Gorgeous beautiful colour
Hi, would I be able to freeze the pears until I have a demijohn available?
Weird question for you....how did you decide on that table to work from? Was it repurposed or did you intentjonally go for a wood top for some other reason? I'm setting up my hobby room in my basement and was leaning towards a stainless steel kitchen table for ease of cleaning.
Is it okay even if we don't put starsan in the airlock?
So there is no need to use Camden to kill off any wild yeast on the pears first?
I don’t practice that anymore. And I’ve never had any issue since I quit it. Modern brewing yeasts get active and take over pretty darn quick and seem to eliminate the infection risk along with proper sanitization practices.
How long from start to finish did it take to taste the wine?
No acid blend on this? other recipes ive seen say its needed for pears?
I made a pear wine from canned juice and Lalvin EC1118 yeast. Found it was cloudy but not too dry. Love the recipe so will give it a go 🍐🍋😜
Would I save any time if I used a juicer instead of the quartered fruit
Omg I love your videos and I was wondering if you would be so kind to make a video of you making a sugar wash with turbo yeast and then clearing it then freeze distilling it, it would be amazing to see the alcohol content after freeze distillation. And also could you explain if it was just a clean sugar wash and you used freeze distillation what would be the methanol amounts or dangers.
Many thanks
Definitely something I can consider! We did do an apple jack episode about a year ago that walks through the freeze distillation process in a fun way.
@@DointheMost wow I will check that out , did you use turbo yeast to make it as strong as possible, say 20%abv ?
@@curtisjones1987 I used EC-1118 and step feeding to drive it up to about 19 or 20%.
So excited for sharing.. Thanks 🙏 bro
Happy brewing!
How long do you need to ferment it?
Just for the sake of q and a? Can you boil the pears until the skins are tender and is the sugar that you use corn sugar or table sugar?
This weekend I’m going to be racking and sweetening and bottling my Summer Cider! Recipe thanks to Doin The Most!! 😄 Can’t wait to see how it comes out. Also can’t wait for some more of jacks recipes and to hear how you think you could improve on them slightly 😄😄
It’s hard to improve on perfection but I’m always happy to offer an opinion! LMAO
Would you ever consider doing an all fruit/no water mead?
I actually have a peach one that we made last summer still clearing up in secondary!
@@DointheMost awesome, I'll have to check it out
@@SatanLiterally Once it’s clear we will hopefully do a video on it!
@@DointheMost Sounds like my kind of secondary. Haha
I have a candy cane wine that's...maybe a year from pitch. Still cloudy as heck and giving off some Co2.
Can I just use. Pear, honey, yeast and yeast nutrient?
how do you figure out how much honey you would add to this? thanks I just harvested 220lbs!! of bartlett pears
Ok so i am attempting my first batch of wine and i want to try pear. The one thing i am confused about is once you are done fermenting and it has stopped releasing gas. Once its bottled, is there a time frame of when you should drink it? Or once its bottled you can drink it when ever but the longer the better?
I am just a little confused about bottling? Bottling is after you determined it is no longer fermenting? Once its bottle do you continue to wait?
Side note, i been digging through a lot of TH-cam wine guides and you guys seem the most knowledgeable
What do you mean by water TO one gallon? As in just compensating up until you've got one gallon after all the other stuff?
As in not adding a gallon of water, but water until the volume of fruit, sugar, and water equals 1 gallon. Part of the volume will be taken up by the pears, so less than 1 gallon of water will be used in this recipe. You can always try it different ways though, so don't over think it.
Is it 1 lb or 22oz of sugar?
Is that a Dillon wrench on the bench and a Dillon Ben on the shelves in the background? Looks like it. I dabble in the reloading and noticed that they might be
Fairly new to wine making and started this recipe the other day. Will the solid fruit completely breakdown or do they have to be removed at some point? I scaled it up to 5 gallons and it seems to be going good just worried if it's all gonna break down.
How'd it turn out?
Now would you consider substituting honey in the primary fermentation instead of white sugar? OR would that make it not a pear wine but a pear mead?
Did you find out the answer to this?
Is it dangerous to bottle right after primary? Should you go to secondary and degass? Or does it matter? Just don't want and bombs
Good question, the answer is: it depends. *If* it's absolutely dry and not going to ferment any more and *if* it's going into a bottle that can handle some pressure (like beer bottles) then it *should* be safe. Worst case scenario would be some hissing and a bit of foam on opening.
What I sometimes do, just to be safe, is to bottle (but not cap) a wine, place my thumb over the top and shake it a little. Remove my thumb and let the gas release. Repeat this until almost no more gas is released, then cap it. That way excess gas is removed and most of the oxygen has been forced out of the headspace in the bottle, replaced by the gasses from the liquid.
I need his book!
Seriously, it is a must have! There’s so much good reference material in it beyond the recipes.
Do you know the ABV? You didn't mention the OG
I believe there was a pop up that said due to the sugar in the flesh of the fruit the gravity reading will be inaccurate however he estimates it as about 11%
That is correct! So much of the sugars in here come from the fruit, it would be impossible to take a proper hydrometer reading. But running it through a calculator we can get a pretty good estimate that it’s around 11%.
anytime i use fruit i use my 2.5 gallon bucket fermenters. my cleaning and removing the fruit way easier.
I do love these buckets. They hold a pretty good seal, too.
What is the alcohol content
Have you heard of Kronk ?
I understand he has a new groove.
Kronk before the cartoon, was a 120 year old recipe of a fermented root beer type elixir.
@@shawnbrett3136 I’ll have to look it up. Sounds good!
Oops my bad It’s Cronk lol there is a Wikipedia page on it.have a look could be a cool experiment.
I hope one of those twelve is a jam wine!
I’ll have to see if he’s got a jam wine recipe in there anywhere. We did do a jam wine video a few months back!
My best brews are from jam! Raspberry/Jalapeño is my all time favorite & ready to drink right out of primary. Pretty spicy 🌶
@@GreenWitch1 Sounds tasty. I have a friend who is finishing a habanero mango mead ATM.
@@mitchspurlock3626 I think the jam is the key. You can make it as hot as you want by adjusting the amount of water. So freakin easy & my favorite after brewing for 2 years. If you like a little heat, this is great. I made myself sick from the last batch coz I drank too much of it 🥴
If Jack recommends adding a banana, then couldn't you just use a 71b yeast?
The banana isn't there for flavour, but to add body.
Personally, I would back sweeten with a few tablespoons of light brown sugar. Get some sweetness and a little hint of that molasses in there.
Pumkin and cucumber!
Recipe measurements
Pumkin pumkin pie!
why all the extra crap, why not just the sugar and the yeast with the pears?
I feel bad 😞 I hit dislike by mistake first sorry
Well thank you for correcting it! Ha ha. Happy brewing!
It's OK, I disliked then liked your comment, so it all evens out :)
A dislike is counted the same as a like by the algorithm, so no harm done.
Way too much talk. Over half of this has nothing to do with what the title implies. I wasted a lot of time.
You are my Jack Keller BC. ❤