Cider is a low-alcohol refreshing sparkling drink of golden color with a strength of 1 to 8%, obtained as a result of fermentation of fruit juice, usually - apple, less often pear (in this case it is called perry, poare (French), perada (Spanish). )). Usually, cider is prepared without the addition of yeast with further champagne. By the content of sugar, ciders can vary widely from dry to sweet.
Traditionally, the best quality ciders are produced in France in the regions of Brittany and Normandy. Cider is also very popular in Spain, Germany and Britain. Recently, Russia has also been setting up cider production.
Pear cider is prepared according to the same technology as the apple cider. Ready pear cider usually turns more sweet and has a strength of 5 to 8.5 degrees.
Tell you how to make pear cider at home, of course, this is a slightly simplified recipe, which, however, allows you to achieve quite good results. It should be noted that pears, most suitable for cooking cider, should be succulent and sweet, with an element of sour taste in taste. Increase the sugar content by adding sugar or honey, acidity can be increased by adding apple juice from sweet and sour fruit.
Recipe for pear cider
Ingredients:
- pears ripe juicy sweet (go and fall);
- water;
- sugar.
Preparation
Pears are washed with cold water, washed fairly casually, so as not to wash off natural fungi on the peel (so then the wort quickly ferment). Put the fruit in a clean kadushku or enameled container and leave for a few days, so that the fruits are fully ripe and even overripe.
We cut ripe pears, removing rotten places, cores with bones and stems.
Our first task is to get pear puree, for this you need to grind the fruits in any convenient way (powerful electric meat grinder, combine harvester, blender, special crusher).
Pear puree fill a clean enamel, glass or plastic container for 3/4 (in the process of fermentation, the wort volume increases). Tighten the container with gauze and leave in the warmth of the day for 3-5, during this time the mashed potatoes must wander.
We prepare the must. Filter the fermented puree, pour the juice into a separate container. In the remaining thick pear mass we pour water at the rate of about 1 / 4-1 / 3 of the juice obtained. Mix and also filter. The resulting liquid is mixed with the juice and added sugar or natural floral honey at a rate of 100-400 g per 10 liters of wort. The sweeter the wort, the stronger will be the cider.
Fill the sweetened must in glass bottles for 3/4 of the volume (most conveniently 10-25 liters). For 3 days we leave the bottles tied with gauze, warm, then move to a cooler room, but with a plus temperature and immediately set the water shutter on each bottle. Simply put, a plastic tube (for example, such as from a dropper or slightly thicker) should leave the hermetically sealed cork or bottle cap, the end of the tube should be immersed in a jar of water.
Fermentation takes place within 40 days, after which the active release of gases from the wort is stopped.
Gently opening the bottle, strain the prepared cider into clean containers again with the help of a tube (start, like pouring gasoline).
Here, you can already enjoy a wonderful young sparkling pear cider. Then the drink should be subjected to champagne. We pour pear cider into bottles from under champagne, we seal it with whole stoppers from champagne, after which we always make wire locks for plugs.
There is a simpler method: we pour cider into clean plastic bottles from lemonade or beer and screw tightly onto them plastic plugs.
The bottles are stored in a cool room, preferably in a semi-lingering position for at least 2 months. During this time there will be champagne, cider will become more "quiet", "pearl", but much more refined.
Well, the last moment. If you made a lot of pear cider and it starts to deteriorate - distill it through a good distillation apparatus, you will get a wonderful drink - pear rakia. If you pour this rakiyu into an oak barrel, after a while you will get a pear brandy.
Recipe for English hot pear cider
Ingredients:
- pear cider - 1 l;
- orange - 0,5-1 pcs .;
- natural butter - 10-20 g;
- cloves - 2 inflorescences;
- cinnamon natural;
- sugar or honey - to taste.
Preparation
We will drop the orange with boiling water and remove the zest (preferably with a special knife). Put the zest into a saucepan, add pear cider, sugar, cinnamon and cloves. We heat on the smallest slow fire almost to boiling. Filter, add butter and a little fresh orange juice. We serve warm.