Pear cider

Pear cider is a pleasant alcoholic product known all over the world under various names. And if the fruits of pear trees are used in the preparation of liqueurs, 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

Making pear cider at home doesn't require any special skills. The ingredients are used inexpensively, and the result can please and surprise. The sparkling fermentation product will contain only natural ingredients rich in vitamins and minerals.

There are three basic rules to follow to make pear cider at home:

1. Fruit should be of excellent quality - ripe, juicy, without signs of rot.
2. The fruits cannot be washed - it is enough to wipe it with a dry cloth.
3. Yeast in the drink is inappropriate, since unwashed pears contain a sufficient amount of natural ones.

Homemade pear product is prepared using ripe fruits. Having picked up suitable specimens, the core should be removed, possible fragments with lesions. Each pear is cut into 4 pieces and passed through a press to obtain juice. All waste can be thrown away as it is no longer needed during the cooking process.

When adding sugar, consider the variety of pears used and personal preference. For those who like sweeter - increase the amount of sugar.

Calorie content of pear cider

Pear cider could be considered a dietary product, because the calorie content of the drink in 100 grams is 53, 48 kcal. But since it mainly consists of carbohydrates (98%), it is often not worth pampering yourself with them.

Pear cider strength

Whatever the pear concentrate is 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 production of champagne wine, then the strength ranges between 5-8%.

How to make a classic pear cider at home

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

For cooking you will need:

• ripe pears, no signs of spoilage - 10 kg;
• granulated sugar - from 50 to 70 g per 1 liter of juice.

A container for fermentation and storage of cider is prepared in advance.

Algorithm of actions:

1. The fruits are cut into 4 parts, cored, spoiled fragments, tails are removed.
2. The finished pieces are processed by means of a meat grinder, a combine, a 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 is introduced into the containers (50 g per liter).
6. Install a water seal (medical gloves are allowed).
7. Without access to light in a warm room, fermentation lasts up to 20 days.
8. When the glove hangs, gas evolution will stop, a 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, being careful 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 under-poured to the neck and sealed.
12. Kept in a warm, dark place for up to two weeks.
13. It is recommended to refrigerate before use.

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

Homemade pear cider cannot be stored for years. It is recommended to consume it within 12 months. Strength can depend on various factors:

• variety of pears;
• the amount of sugar;
• indoor air temperature;
• fermentation time.

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

Apple pear cider

If the harvest of fruit trees ripened at the same time and the summer resident has an abundance of apples and pears, it is worth making 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 according to the recipe, you will need:

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

Algorithm of actions:

1. Fruit juice is extracted in a standard way.
2. Poured into prepared containers.
3. Sugar is added.
4. Cover with gauze from insects, put away in a dark warm place.
5. After a couple of days, check the intensity of fermentation, add yeast if necessary. The total volume is added up to 50 g.
6. After the end of fermentation (a week), filter the wort.
7. Separating the juice from the thick, install a water seal (medical glove).
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.

The homemade pear cider is kept in a dark place for up to two weeks. At this stage, it is considered ready to eat. It is recommended to refrigerate before tasting.

A simple homemade pear cider recipe

Craftsmen have simplified the recipe and eliminated the most difficult steps in production. Juice from fruits prepared for processing does not need to be squeezed out. All fruits must be washed without cutting off the broken fragments of the skin.

Pour pears into a common container, let them ripen for several days. The entrails, tails, rot are removed and mashed.

The mass is filled into the fermentation vessel, without bringing it to the brim by 20%. Allow to ferment for up to 5 days in a dark, warm place, after tying the top with a gauze cut.

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

The juice is combined with granulated sugar or honey at the rate of 100 - 400 gr. for 10 liters of wort.

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

Wild pear cider

Anyone who has had the opportunity to taste wild pear probably knows that its taste is not attractive in any way. For the preparation of cider from pears, sour varieties are used, which include uncolored 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 the fermentation is not intense, yeast is diluted in a small amount of juice.
5. After the yeast has formed a head, it is added to 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 bubbling subsides and the sediment settles, the pure juice is drained.

Pear cider is ready to drink after cooling and steeping for a short time.

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 sour smell, strain the puree.
4. Dilute the pear mass with water in a ratio (2: 1).
5. Sugar is added (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. It is recommended to drain clear juice from time to time.

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

Homemade cider from sugar-free pears

If for some reason there is no possibility or desire to use sugar for making 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 pears.

For cooking, use:

• pears;
• raisins.

Homemade pear cider: a recipe without yeast

To make a yeast-free homemade drink, you just need to leave your pears untouched before processing. Wild, natural, natural yeast is present on the surface of the fruit. Experienced experts in homemade pear cider according to any recipe do not wash the crop before processing, but only carefully brush away the dust with a dry cloth.

How to drink pear cider properly

Home-made drink is served chilled to +10 ° C to feel the real taste and aroma of the bouquet. It is not consumed in too cold form and with ice.

Pour sparkling liquid from bottles into the correct containers:

1. The Germans and the British have glasses.
2. The Spaniards have glasses extended upward (12 cm high).

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

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

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

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

Classic cider is served with appetizers (meat platter, fish platter, cheese platter), 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 sorts of drink.

For grilled meat, for fish - it is recommended to serve a dry aperitif. Traditionally, pear cider is paired with vegetable salads, which consist of four types of raw foods.

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

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 cocktails from pears, since traditionally people 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 your drink is in a cool, dark place. It is important that the fermentation process does not resume, for which the temperature is maintained at 3-5 ° C. It is recommended to pour the cider into a dark container for long-term storage and place it in an upright position. Thus, the stored cider is consumed for no more than a week. If, after preparation, the bottles have found their place in the refrigerator, then it is recommended to drink the 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 what to do with surplus crops. It is worth noting that it is with summer residents that you can taste unusual homemade wines, liqueurs, pear ciders.

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