I just bottled a 15 year old cherry brandy. Literally forgot about it. Was in a cupboard out in my shed. Moving on and found the brandy. Made sure it was safe. Very smooth.
So glad I stumbled on your channel! I love your vibe and energy and how approachable you make home fermentation feel. I've never fermented anything at home (on purpose 😬) but I really want to give it a try now. I haven't been able to consume apples for a few years and I used to loooove ciders. I've had several perrys but in the PNW they are much harder to come by. Between this and your beginners guide to mead videos, this seems like something I can really get into.
Love y'all's videos! Super helpful and have helped me find a new hobby! Would love to see an updated version of this with the changes you mentioned you'd make.
Oh to be able to borrow McFly's Delorean & go back to myself in my senior year of college to teach me wine/cider/mead-making... We had a pear tree in the backyard that dumped fruit all over the backyard that remained untouched (except by the bees or when we had to mow the lawn...).
Been binge watching your mead making magic youtube vids. Decided to try the hobby. Say hello to mt first complex attempt. 2.5 pounds of raw honey, 3 sprigs of rosemary (from my garden), 3 sprigs of basil (from my garden) , 5 large leaves of mint (from my garden) 1/4 a stick of cinnamon. I split the spring water i have in half (1 gallon) and steeped butterfly peablossom orgainice dry tea in it (achieves a natural blue color, and is ph sensitive so hopefully when done it will be a color changing mead), bread yeast (it's what I had). And well now I wait.
This isn't perry related, but I recently made a sparkling "Scarborough Faire" (parsley, sage, rosemary, and thyme) Hydromel that was absolutely fantastic! I used orange blossom honey, and it came out with a flavor reminiscent of green tea with lemon. I'd love to see your take on this if you ever felt like doing so! Thanks for all you do!
Hi, Brian! Just because I know this stuff makes you crazy: You know the thing about champagne v sparkling white wine? Yeah, there is something just like this with perry, too! There is a European Union Protected Geographical Indication that states that for it to be perry, it must be made from pears grown on trees of the pyrus communis communis branch stock grafted to pyrus communis pyraster root stock and must be made in the counties of Gloucestershire, Herefordshire or Worcestershire in Western England. If it isn't made from those pears and made in those counties, it is pear cider. Of course, the French get away with calling the stuff they make poire (with an accent on the e) because they made it before the English did and perry is an Anglicisation of poire. And for the record, pears have pretty high levels of tannins in them, and perry pears have the highest. So, Dericka tasting the tannins is not a surprise.
Good to know, and... I'm in America, so I can call it whatever I want, lol. I'd say pear cider, but that's just me. Pears also have sorbitol, a non-fermentable sugar which explains the not-quite-dry ending of fermentation!
@@Vykk_Draygo Yes, but as Brian has been careful in the past to explain the difference between champagne and sparkling white wine, I thought he might like to have the info.
I’ve got a half gallon of pear juice waiting to try this, but I’m tempted to add water to a gallon and enough honey to raise to 1.050. I get the feeling it will take more aging if I take the honey route. Either way this is happening in some form.
Now I gotta make perry!!! I'm thinking something to help bring out the subtle flavor of pears, so I think a few peppercorns and a dash of fresh ginger, just to liven it up. I'm also pretty fanatical about head retention, so some sort of malt concoction as well.
I will probably try this and add some vanilla to it, try to get a poached pear flavor out of it, perhaps a touch of cinnamon or nutmeg, maybe both. Using fruit juice as opposed to whole fruit is probably the way I will always go for ciders, perries, cyser's, etc. I don't have the patience to chop and blend whole fruit into a slurry. Maybe a pre-prepared fruit puree from a distributor one day.
One of the things that I do for testing carbonation is to fill your bottles and fill one small (sanitized) plastic soda bottle. Keep the bottles together and periodically squeeze the plastic bottle. As the carbonation progresses, the bottle will offer more and more resistance. This is an easy way to avoid bomb creation.
@@CitySteadingBrews the thought striked me because you mentioned beer-like qualities in the taste, and my mind started combining pear and beer and pear and it liked the idea. Well; thanks anyway, I'll ponder a bit more 🙂👍
Is there a video coming on aging mead and what different methods do? Like if a mead is aged unpasteurized vs pasteurized, cold vs not at what points in the process etc.
We did cold vs room temp aging, and I'd say pasteurization won't change anything since aging has nothing to do with fermentation, just how proteins and tannins interact over time.
Pouring for Derica first.... class act sir. Love to see that. This is on my list to try. Just did a fantastic blueberry cider and bottled some honey cinnamon cider.
Love the channel, got me brewing cider and mead. Have you tried altering this to a 3:1 apple juice to pear juice? I tried it for the residual sweetness from pears sorbitol. After 6 months of conditioning it developed a warm toffee like characteristic, yum.
Hmm ❤ I think I really need to try the carbonated cider brew earlier than planned :) Btw I got another question: Whats the best temperature (range) to store and age mead/homebrew products? (So non freezer) Just asking cause the basement of my Appartment House is pretty warm and I don´t know if it is maybe to warm....
@@CitySteadingBrews 79? Wow. okay, then my "warmer" basement could be totally fine 😂 as it is in the 79 or a bit less range. My living room House temperature is btw usually 66-68°
Does IKEA in the states sell Kullamust? It does at home and I've been thinking of brewing something with it. It is a pure cold pressed apple juice, nothing added, nothing at all extra added. Which is why I've been thinking about using it for something. Just a tip ;)
In my experience normal Apple Juice is made from concentrate. But you guys have proven that it works really well :) But, at least to me, Apple Must tastes alot more pure somehow, so I think the fermented result would be even better ;)
Going to try to start my first brew ever, wanting to end with a sweeter mead, I would like to end around 1.040 - 1.030. With that in mind, where about should should my original gravity be at? Also a side note would like around a 12-14% abv. Any help is appreciated love your videos, thus far this has been the only really confusing part of my research journey
I was thinking about making a carbonated cider, I've mostly been brewing applejack but it doesn't have the refreshing aspect to it. Also I was sanitizing bottles by boiling them for 10ish minutes, is that enough to sanitize them?
Funny you mentioned ren faire. A friend of mine makes mead and sells it at my former local faire. He sells out fast and i snagged a couple bottles over the years. Everyone says im crazy but i taste a slight chemically taste. im not sure if its just young or its iodides sanitizer he is using and not rinsing it well. He did take a slight insult to my criticism. Like how dare you insult my brew. yet after 3 years of tasting it and getting the same off taste and smell. "Terroir" idk. Anyway ty for you videos im starting to brew on my own and your sense of humor (the both of you), are an inspiration and a pleasure to watch. For me not so much my spouse (another project and more stuff).
Using a store bought juice compared to going through the whole process of a fruit press just seemed like a lot work to exact the amount of juice you ended up with. What I was wondering would a new electric juicer machine yield more or the same amount of juice then an old school fruit press y'all had used in the first video? In my area there's a hard cider company called Far From the Tree that makes what I consider a good traditional cider. Out of the untraditional ciders they make I have tried was there Hopped cider which is awesome. Some of the other offers not interested in trying.
Watermelon is tricky I made 3 batches of watermelon wine last year 1 was amazing and the other 2 got dumped out. The 1 batch that came out good was made with ec1118
Definitely want to make a gender-neutral/non-binary sparkling summer drink. I think I’m going to hunt down a place where I can get freshly pressed pear juice. Thanks for sharing your impressions and thoughts! Can’t wait what you come up with as a perry 2.0 and I’ll be really interested in finding out how this ages, too.
While we could... we can't guarantee having a third party available for every tasting we do, which we do at least one per week. We're both fairly unbiased as you can see from our own videos. When we don't like something, we say it.
![Stewart Lee - [1/2] Give It To Me Straight, Like Pear Cider That's Made From 100% Pears](http://i.ytimg.com/vi/5KNGDZhoRyA/mqdefault.jpg)
I just bottled a 15 year old cherry brandy. Literally forgot about it. Was in a cupboard out in my shed. Moving on and found the brandy. Made sure it was safe. Very smooth.
yum yum
definitely want to see more takes on perry, I want to see what your 10 looks like
So glad I stumbled on your channel! I love your vibe and energy and how approachable you make home fermentation feel. I've never fermented anything at home (on purpose 😬) but I really want to give it a try now.
I haven't been able to consume apples for a few years and I used to loooove ciders. I've had several perrys but in the PNW they are much harder to come by. Between this and your beginners guide to mead videos, this seems like something I can really get into.
Awesome! Happy to help!
I'm really starting to enjoy the pour cam, it looks delicious!
Love y'all's videos! Super helpful and have helped me find a new hobby! Would love to see an updated version of this with the changes you mentioned you'd make.
hey first to like & second comment, love you guys, thanks for brewing a new passion in my life
Thanks for watching!
Oh to be able to borrow McFly's Delorean & go back to myself in my senior year of college to teach me wine/cider/mead-making... We had a pear tree in the backyard that dumped fruit all over the backyard that remained untouched (except by the bees or when we had to mow the lawn...).
Been binge watching your mead making magic youtube vids. Decided to try the hobby. Say hello to mt first complex attempt. 2.5 pounds of raw honey, 3 sprigs of rosemary (from my garden), 3 sprigs of basil (from my garden) , 5 large leaves of mint (from my garden) 1/4 a stick of cinnamon. I split the spring water i have in half (1 gallon) and steeped butterfly peablossom orgainice dry tea in it (achieves a natural blue color, and is ph sensitive so hopefully when done it will be a color changing mead), bread yeast (it's what I had). And well now I wait.
It’s a nice outdoor summer drink, that seems to be the impression I am picking up.
This isn't perry related, but I recently made a sparkling "Scarborough Faire" (parsley, sage, rosemary, and thyme) Hydromel that was absolutely fantastic!
I used orange blossom honey, and it came out with a flavor reminiscent of green tea with lemon.
I'd love to see your take on this if you ever felt like doing so!
Thanks for all you do!
I planted a Kieffer Pear last year and next year I’m expecting to get my first harvest from it. Hopefully I’ll make this recipe then.
Hi, Brian! Just because I know this stuff makes you crazy: You know the thing about champagne v sparkling white wine? Yeah, there is something just like this with perry, too! There is a European Union Protected Geographical Indication that states that for it to be perry, it must be made from pears grown on trees of the pyrus communis communis branch stock grafted to pyrus communis pyraster root stock and must be made in the counties of Gloucestershire, Herefordshire or Worcestershire in Western England. If it isn't made from those pears and made in those counties, it is pear cider. Of course, the French get away with calling the stuff they make poire (with an accent on the e) because they made it before the English did and perry is an Anglicisation of poire.
And for the record, pears have pretty high levels of tannins in them, and perry pears have the highest. So, Dericka tasting the tannins is not a surprise.
Good to know, and... I'm in America, so I can call it whatever I want, lol. I'd say pear cider, but that's just me. Pears also have sorbitol, a non-fermentable sugar which explains the not-quite-dry ending of fermentation!
Doesn't apply in the US. Look at Ace Perry (it's not even 100% pear cider).
@@CitySteadingBrews Yep, they sure do! Having tried both perry and pear cider, I prefer German pear liqueur.
@@Vykk_Draygo Yes, but as Brian has been careful in the past to explain the difference between champagne and sparkling white wine, I thought he might like to have the info.
This is on the list..it looks really good.
I’ve got a half gallon of pear juice waiting to try this, but I’m tempted to add water to a gallon and enough honey to raise to 1.050. I get the feeling it will take more aging if I take the honey route. Either way this is happening in some form.
You won't need much, so it won't change the aging a lot, but it will have more honey flavor and less pear flavor.
I would love to see the variation of this! My mom lives close to me & has a mature pear tree.
What are some of the good spices for apple wine/cider?
I feel like my wine is little blend so want some 'kick' to it
Cinnamon, clove and allspice taste great in a spiced cider.
(For a 5 litre batch I used 1 Cinnamon stick (±5gr), 3 Cloves, 6 Allspice berries.)
Now I gotta make perry!!! I'm thinking something to help bring out the subtle flavor of pears, so I think a few peppercorns and a dash of fresh ginger, just to liven it up. I'm also pretty fanatical about head retention, so some sort of malt concoction as well.
I like it. What would I do to make it more pear forward and slightly increase the ABV
I will probably try this and add some vanilla to it, try to get a poached pear flavor out of it, perhaps a touch of cinnamon or nutmeg, maybe both. Using fruit juice as opposed to whole fruit is probably the way I will always go for ciders, perries, cyser's, etc. I don't have the patience to chop and blend whole fruit into a slurry. Maybe a pre-prepared fruit puree from a distributor one day.
Huh, from your descriptions of your thinking before the numbers I guessed the right numbers but for the opposite people.
Could one water down wine to decrease the sugar and alchohol? I have a batch that is super sweet but strong
Sure, but I would do it by the glass rather than the whole bottle as it could start fermenting again.
@@CitySteadingBrews I have some strawberry wine, I might water it down and carbonate it and bottle it.
You used one ounce sugar per gallon for carbonation. Is this the recommended amount of sugar for most brews to be carbonated?
One of the things that I do for testing carbonation is to fill your bottles and fill one small (sanitized) plastic soda bottle. Keep the bottles together and periodically squeeze the plastic bottle. As the carbonation progresses, the bottle will offer more and more resistance. This is an easy way to avoid bomb creation.
I definately am going to make a perry this week. Am pondering over if it might be an interesting move to add some hops to it. Your thoughts?
I am not a hops fan, so I might not be the best to ask :)
@@CitySteadingBrews the thought striked me because you mentioned beer-like qualities in the taste, and my mind started combining pear and beer and pear and it liked the idea.
Well; thanks anyway, I'll ponder a bit more 🙂👍
@@CitySteadingBrews after some more pondering on the subject I decided to add Filipendula ulmaria (Meadowsweet) instead. Lessee what happens :-)
Is there a video coming on aging mead and what different methods do? Like if a mead is aged unpasteurized vs pasteurized, cold vs not at what points in the process etc.
We did cold vs room temp aging, and I'd say pasteurization won't change anything since aging has nothing to do with fermentation, just how proteins and tannins interact over time.
Pouring for Derica first.... class act sir. Love to see that.
This is on my list to try. Just did a fantastic blueberry cider and bottled some honey cinnamon cider.
Sounds great!
Love the channel, got me brewing cider and mead.
Have you tried altering this to a 3:1 apple juice to pear juice? I tried it for the residual sweetness from pears sorbitol. After 6 months of conditioning it developed a warm toffee like characteristic, yum.
We have not tried that, no.
I just started my first mead yesterday I wanted to know when I should start de-gasing and for how long
You don’t need to at all until it’s done but you can swirl it a bit for a few days if you want to.
@@CitySteadingBrews thank you
Could i use my soda stream machone to carbonate my pear cidre instantly?
I have not done it. Some say it works others say it's super messy and wasteful.
try a steam juice extractor. might find it easier to make with similar if not the same, but get more product.
I always wanted to go to a Renaissance fair. I suspect there are very few places that do it right though.
Not sure how many but... en.wikipedia.org/wiki/List_of_Renaissance_and_Medieval_fairs
Hmm ❤ I think I really need to try the carbonated cider brew earlier than planned :)
Btw I got another question: Whats the best temperature (range) to store and age mead/homebrew products? (So non freezer) Just asking cause the basement of my Appartment House is pretty warm and I don´t know if it is maybe to warm....
We store at our typical house temp which is 79f.
@@CitySteadingBrews 79? Wow. okay, then my "warmer" basement could be totally fine 😂 as it is in the 79 or a bit less range.
My living room House temperature is btw usually 66-68°
@@hammelbreu2059 while cooler is better, we have had no problems with ours at that temp.
Does IKEA in the states sell Kullamust? It does at home and I've been thinking of brewing something with it. It is a pure cold pressed apple juice, nothing added, nothing at all extra added. Which is why I've been thinking about using it for something.
Just a tip ;)
Sounds like just straight apple juice, you can ferment that easily.
In my experience normal Apple Juice is made from concentrate. But you guys have proven that it works really well :)
But, at least to me, Apple Must tastes alot more pure somehow, so I think the fermented result would be even better ;)
Not all apple juice is from concentrate. They will say it on the package. Also… that doesn’t make it necessarily bad either.
Where can I get the smaller swing top bottles?
We try to list the products we use in the description of each video. :) Here are the 16oz bottles: amzn.to/3cFSyJY
@@CitySteadingBrews thank you! I apparently missed that part lol. I really appreciate all your videos. I have learned so much 🤩
Going to try to start my first brew ever, wanting to end with a sweeter mead, I would like to end around 1.040 - 1.030. With that in mind, where about should should my original gravity be at? Also a side note would like around a 12-14% abv. Any help is appreciated love your videos, thus far this has been the only really confusing part of my research journey
I was thinking about making a carbonated cider, I've mostly been brewing applejack but it doesn't have the refreshing aspect to it. Also I was sanitizing bottles by boiling them for 10ish minutes, is that enough to sanitize them?
Should be, yes.
I think pear cider is better than apples .. Apple cider is often more acidic I think. I always brew my ciders for summer in fall to age them.
From start to finish how long did this take
6-7 weeks or less? It's all in the videos, sorry I don't recall off the top of my head.
@@CitySteadingBrews thanks I went back to the first vid and got 7. Keep up the good work
Funny you mentioned ren faire. A friend of mine makes mead and sells it at my former local faire. He sells out fast and i snagged a couple bottles over the years. Everyone says im crazy but i taste a slight chemically taste. im not sure if its just young or its iodides sanitizer he is using and not rinsing it well. He did take a slight insult to my criticism. Like how dare you insult my brew. yet after 3 years of tasting it and getting the same off taste and smell. "Terroir" idk. Anyway ty for you videos im starting to brew on my own and your sense of humor (the both of you), are an inspiration and a pleasure to watch. For me not so much my spouse (another project and more stuff).
It could be preservatives or too much nutrient added too.
Need a strawberry mead!
Wow I'm so early 😍
Been waiting for this one I love pears 👌🏾first impression it's so clear !
Using a store bought juice compared to going through the whole process of a fruit press just seemed like a lot work to exact the amount of juice you ended up with. What I was wondering would a new electric juicer machine yield more or the same amount of juice then an old school fruit press y'all had used in the first video?
In my area there's a hard cider company called Far From the Tree that makes what I consider a good traditional cider. Out of the untraditional ciders they make I have tried was there Hopped cider which is awesome. Some of the other offers not interested in trying.
There’s only so mich juice in the fruit no matter how it’s extracted. The remains were really dry so I think we got about as much as there was to get.
I am hoping for a good Watermelon wine or mead
Watermelon is tricky I made 3 batches of watermelon wine last year 1 was amazing and the other 2 got dumped out. The 1 batch that came out good was made with ec1118
♥☺♥
Definitely want to make a gender-neutral/non-binary sparkling summer drink. I think I’m going to hunt down a place where I can get freshly pressed pear juice. Thanks for sharing your impressions and thoughts!
Can’t wait what you come up with as a perry 2.0 and I’ll be really interested in finding out how this ages, too.
Would it be worthwhile to have a disinterested third party undertake the taste test? I know I'm more forgiving on my 'experiments' than others are.
While we could... we can't guarantee having a third party available for every tasting we do, which we do at least one per week. We're both fairly unbiased as you can see from our own videos. When we don't like something, we say it.
Rats ... almost pounced on it lol
did I miss something? a foot smell?? lol
The smell of a young brew, not always pleasant :)