Pear cider

Pear cider is a pleasant alcoholic product known throughout the world under various names. And if the fruits of pear trees are used in the preparation of tinctures, liqueurs and expensive wines, then there is no doubt that in cider they will appeal to every connoisseur of low-alcohol treats.

Rules for making pear cider

To make pear cider at home, no special skills are required. The ingredients are inexpensive, and the result can please and surprise. The sparkling fermentation product will contain only natural ingredients rich in vitamins and minerals.

To make pear cider at home, three basic rules should be followed:

1. Fruits must be of excellent quality – ripe, juicy, without signs of rot.
2. Fruits can not be washed – just wipe with a dry cloth.
3. Yeast in the drink is inappropriate, since unwashed pears contain a sufficient amount of natural ones.

A homemade pear product is prepared using ripened fruits. Having picked up suitable specimens, you should remove the core, possible fragments with lesions. Each pear is cut into 4 pieces and passed through a press to extract juice. All waste can be thrown away, as they will no longer be needed during the cooking process.

When adding sugar, consider the type of pear used and personal preference. For those who like it sweeter – increase the amount of sugar.

pear cider calories

Pear cider could be considered a dietary product, because the calorie content of the drink in 100 grams is 53 kcal. But since it mainly consists of carbohydrates (48%), it is often not worth pampering yourself with them.

Fortress pear cider

Whatever the pear concentrate in terms of sugar content, dry or semi-sweet, sweet, its strength varies between 1 and 8 turns. If we are talking about industrial drinks, the technological process of which is close to the manufacture of champagne wine, then the fortress ranges between 5-8%.

How to make pear cider at home according to the classic recipe

The classic recipe for pear cider at home is often used by summer residents, since the surplus of the crop should always find its use. Difficulties in the process of making a homemade drink usually do not arise.

To prepare you will need:

• ripe pears, without signs of spoilage – 10 kg;
• granulated sugar – from 50 to 70 g per 1 liter of juice.

Containers for fermentation and storage of cider are prepared in advance.

Algorithm of actions:

1. The fruits are cut into 4 parts, the core, spoiled fragments, tails are removed.
2. Ready-made pieces are processed through a meat grinder, combine, juicer.
3. The juice is distributed in jars, set aside in places without access to light at room temperature.
4. Banks are covered with a fine mesh, gauze, to prevent midges from entering.
5. At the first signs of fermentation, the appearance of a characteristic hiss, sugar (50 g per liter) is added to the containers.
6. Install a water seal (it is allowed to use a medical glove).
7. Without access to light in a warm room, fermentation lasts up to 20 days.
8. When the glove dangles, the evolution of gas will stop, sediment will form at the bottom of the container, and the juice will become transparent.
9. The liquid is poured through a tube into another container, trying not to catch the sediment.
10. At the bottom of each container for drained juice, pour 10 g of sugar per liter.
11. Each bottle must be underfilled to the neck and sealed tightly.
12. Keep in a warm, dark place for up to two weeks.
13. It is recommended to refrigerate before use.

Carbonization, namely the pouring of wine with a preliminary introduction of a small amount of sugar into the bottle, allows you to get a sparkling drink, provided that the lid is hermetically closed.

Homemade pear cider is not suitable for storage for years. It is recommended to use it within 12 months. The strength can depend on various factors:

• pear variety;
• the amount of sugar;
• air temperature in the room;
• fermentation times.

The end result is a pleasant 5-9 degree homemade pear drink.

Apple pear cider

If the harvest of fruit trees has ripened at the same time and the summer resident has an abundance of apples and pears, it is worth preparing a homemade drink by combining the harvest in one recipe. This improves the taste of unripe pears, or adds or removes sourness.

To make homemade apple pear cider recipe you will need:

• pears – 12 kg;
• apples – 1 kg;
• granulated sugar – 10 kg;
• yeast.

Algorithm of actions:

1. In the standard way, juice is extracted from fruits.
2. Pour into prepared containers.
3. Bring in sugar.
4. Cover with gauze from insects, clean in a dark warm place.
5. After a couple of days, the intensity of fermentation is checked, if necessary, yeast is added. Up to 50 g is added to the total volume.
6. After the cessation of fermentation (a week), the must is filtered.
7. After separating the juice from the thick, a water seal (medical glove) is installed.
8. After 14 days, the contents of the jars are carefully drained so as not to disturb the thick.
9. Young wine is poured into containers, without adding 5 cm to the brim.

Aged homemade pear cider in a dark place for up to two weeks. At this stage, it is considered ready for use. Refrigerate before tasting.

Easy Homemade Pear Cider Recipe

Home craftsmen have simplified the recipe and eliminated the most difficult steps in production. Juice from fruits prepared for processing can not be squeezed. All fruits must be washed without cutting off broken fragments of the skin.

Pour pears into a common container, let them ripen for several days. Remove the insides, tails, rot and prepare a puree.

The mass is filled with a container for fermentation, not bringing it to 20% to the brim. They are allowed to ferment for up to 5 days in a dark, warm place, after tying the top with a gauze cut.

Puree after fermentation is filtered. A third of the water is added to the remaining liquid. After mixing until smooth, the mass should be filtered again.

Juice is combined with granulated sugar or honey at the rate of 100 – 400 gr. for 10 liters of must.

The composition is poured into containers, a water seal is installed. After 40 days of intensive fermentation, the finished cider is filtered.

Wild pear cider

Whoever had the opportunity to try a wild pear, probably knows that her taste is not attractive in any way. For the preparation of cider from pears, sour varieties are used, which include non-coloured species, which are quite suitable for home production of a delicious drink.

For home cooking you need:

• sour pear fruits – 10 kg;
• sugar – 2 kg;
• yeast – 50 g

Algorithm of actions:

1. Pears are prepared, processed to obtain juice.
2. Combine pear juice with sugar.
3. Leave for 2-4 days in a warm place.
4. If fermentation is not intense, yeast is diluted in a small amount of juice.
5. After the yeast forms a hat, they are introduced into the total volume of juice.
6. The container is covered with gauze, set aside in a dark warm place for 4 days.
7. After the seething subsides and the sediment settles, the pure juice is drained.

Pear cider is ready to drink after cooling and a short infusion.

Semi-sweet pear puree cider

To make semi-sweet homemade pear cider you will need:

• pears – 10 kg;
• granulated sugar – 130 g;
• water.

Algorithm of actions:

1. In any available way, pears are processed, peeled from the core and tails in mashed potatoes.
2. The gruel is left to ferment in a dark, warm place (up to 4 days).
3. After the appearance of foam and a sour smell, the puree is filtered.
4. The pear mass is diluted with water in a ratio (2: 1).
5. Add sugar (60 g per liter).
6. More than half of the volume of containers prepared in advance is filled with a mixture.
7. The bottles are sealed with a water seal and set aside.
8. Periodically it is recommended to drain the clear juice.

To get a rich pear taste, it is worth keeping the drink for about 5 months in a cool place.

Sugar-Free Homemade Pear Cider Recipe

If for some reason there is no possibility or desire to use sugar to make homemade cider, then it is quite possible to do without this ingredient. Such a drink will have a low alcohol content. Substitutes in the recipe can be raisins and sweet varieties of pears.

For cooking use:

• pears;
• raisins.

Pear cider at home: a recipe without yeast

To make a homemade drink without the use of yeast, it is enough just not to wash the pears before processing. On the surface of the fruit there are wild, natural, natural yeasts. Experienced specialists in home-made pear cider according to any recipe do not wash the crop before processing, but only carefully brush off the dust with a dry rag.

How to drink pear cider

Homemade drink is served chilled to +10 °C to feel the real taste and aroma of the bouquet. Do not use it too cold and with ice.

Pour sparkling liquid from bottles into the correct containers:

1. The Germans, the British have glasses.
2. The Spaniards have glasses widened at the top (12 cm high).

Before enjoying the taste, the liquid should be foamed – pour from the bottle into a glass, lifting it higher. Breaking against the glass, the jet creates foam and is saturated with oxygen. It is necessary to drink the bubbling liquid immediately, until the foam has fallen.

How much to drink such a drink, everyone must decide for himself. In limited quantities, it is good for digestion and improves appetite.

The glass is usually not filled to the top, but according to the Basque tradition, the rest is poured into 6 people. Some nations do not drink to the bottom. The Spaniards pour the last drops on the floor, for a good fruit harvest.

Cider is drunk for appetite, or as an accompaniment to sweets and desserts. Depending on the saturation and sweetness of cider, it is combined with different dishes.

Classic cider is served with appetizers (meat plate, fish platter, cheese slices), sparkling cider – with seafood, fish, French cheeses. If the question arises of what to drink with fruit desserts, pastries, then it is better to give preference to sweet and semi-sweet varieties of the drink.

Grilled meat, fish – it is recommended to serve a dry aperitif. Traditionally, pear cider is combined with vegetable salads, consisting of four types of raw products.

Homemade pear low-alcohol drink, can be an ingredient in refreshing cocktails, combined with the taste of tropical fruits, exotic fruits. The specific taste allows you to mix cider with Calvados or wines, add spices and spices. To give a more hoppy effect, the addition of beer is allowed.

Early autumn

Ingredients:

• pear cider;
• apple cider;
• gin;
• absinthe;
• cinnamon;
• ginger beer;
• lemon juice.

This is one of the cocktails that can be made with beer and cider.

Captain’s cider

Ingredients:

• pear cider;
• rum;
• ice.

There are few options for making pear cocktails, as people traditionally consume an apple product. You can always try your own way, choose a harmoniously combined ingredient.

Rules for storing pear cider

Pear cider is the result of fermentation under special conditions. The best way to store a drink is in a cool, dark place. It is important that the fermentation process does not resume, for which the temperature is maintained – 3-5 ° C. Cider is recommended to be bottled for long-term storage in a dark container and placed in a vertical position. Thus preserved cider is consumed for no more than a week. If the bottles after preparation have found their place in the refrigerator, then it is recommended to drink cider in 3-7 days.

Conclusion

By adhering to classic recipes and diluting them with your own ideas, you can get an exclusive, incomparable taste of pear cider. People who grow fruit trees and berry bushes often face the problem of where to put the surplus crop. It is worth noting that it is at summer residents that you can try unusual homemade wines, tinctures, pear ciders.