![]() Either way, you’ll need cheesecloth or a clean kitchen towel, along with rubber bands to secure it to the top of the vessel. You can perform the secondary fermentation in the same bucket, or use a smaller 3-liter wide. You will also need a cider press or chinois to squeeze out the fermented liquid. Look for a size of bucket that will hold the ingredients with about 15 percent of its volume to spare. We find it creates a great bouquet during fermentation, with no trace of bitterness.įor the first fermentation, you’ll need a food-safe plastic bucket with a lid, airlock, and rubber stopper. Here at Noma, we have a penchant for saison yeast, which is actually a blend of two different strains working side by side: Brettanomyces and Saccharomyces. Stay away from baker’s yeast, which will make your perry taste, well, bready. (If you start multiplying the different variables in fermentation, you’ll get a sense of just how expansive the flavor possibilities are.) Any well-stocked home-brew shop will be able to guide you to a yeast that will fare well with your pears. The varieties of yeast available to ferment your perry are as varied as the pears themselves. This is more than fine in some cases, but since the perry will continue on to a secondary fermentation, we want a little more certainty about its flavor and alcohol content, so we’ll depend on a yeast starter. The skin of the pears hosts enough wild yeast to ferment them all on their own, but wild fermentation is always a gamble-you can never be sure what flavors will emerge, and the timeline is less predictable. ![]() In choosing the kind of pear you begin with, your guiding principle should be, Would I want to drink the juice from this pear? If the answer is yes, then by all means, rot on. There are dozens of varieties of pear each will yield different perries and perry vinegars. Perry is pear cider-a sparkling, lightly alcoholic beverage that’s as delicious chilled as it is warmed. In order to provide you with a good picture of both stages of vinegar fermentation, we’ll begin with a recipe in which we first make alcohol through the fermentation of natural sugars, then ferment that alcohol into acetic acid with the help of acetic acid bacteria (AAB).įirst, brewing the alcohol.
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