Thread: Nashi Pear Cider

JayC

The plan is to end up with a sparkling cider.

Secondary fermentation is still happening, currently getting about a bubble an hour or so.

I'll keep testing it with the Hydrometer to make sure the SG doesn't go too low.

But I have been told that the longer you can leave it the better it will mature, especially in the bottles.

If your having difficulty restarting fermentation then the addition of a few grains of yeast into the secondary with a bit of sugar a few days before bottling may help.

At this stage I may leave it in the secondary for up to a month.

But basically I'm still guessing as this is my first attempt at Pear Cider.

Cheers
Pete

Cheers
Pete

Bottling Day for this Nashi Cider.

Another month or two and it's drinking time.

It tasted pretty good as a still cider so I'm hoping it will be even better as a Sparkling Cider



Cheers
Pete

I bet it will taste yummy as.

Originally Posted by mrs dundee

I bet it will taste yummy as.

I hope so Mrs D

Well after seven weeks in the bottles there has been a slight set back.

I opened the first bottle the other day and while it was quite drinkable and very tasty it was flat.... well almost flat.

That's ok if you want still cider, but not too good if you were expecting it to be sparkling.

After retracing my steps and giving it a bit of though I have come up with several possible reasons why this has occurred and solutions to try and remedy this situation.

Reason 1.
The bottled cider is stored in a cool place, maybe too cool for secondary fermentation to occur.
Solution:
Move bottles to a warmer place for a week or so.
This is the easiest solution and I have moved two bottles to the hot water cupboard and will observe the results.

Reason 2.
Not enough viable yeast to complete secondary fermentation. Specific gravity at bottling was
Solution:
I can open the bottles and drop a grain or two of fresh yeast into each bottle. This has some risk as if too much yeast is added secondary fermentation may become too vigorous and create gushers or worse still blow the bottles.

Reason 3.
Not enough sugar was added at bottling to complete secondary fermentation. I used dextrose as the sugar and added 1/4 of a cup. I have since read that it's better to weight dextrose as measuring by volume can lead to inconsistent results.
Solution:
Open the bottles and add some more sugar. This also has some risk as if too much sugar is added secondary fermentation may become too vigorous and create gushers or worse still blow the bottles.

Reason 4
A combination of some or all of the above.
Solution:
Try each solution and observe the results.

I'll keep you posted on the outcome of my experiments.

Looks like I may a volunteer (Read Guinea Pig ) to test and appraise the results for us.

Cheers
Pete

Originally Posted by P38

Looks like I may a volunteer (Read Guinea Pig ) to test and appraise the results for us.

Sounds like a tough job Pete but I am sure you are up to it.

P38 have fun being the guinea pig.Possum Trapper made some lemon moon shine and it was nice as.

Originally Posted by mrs dundee

P38 have fun being the guinea pig.Possum Trapper made some lemon moon shine and it was nice as.

Lemon Moonshine sounds nice.

I'd be hopeless as a Guinea pig.

Had someone else in mind Mrs D

Cheers
Pete

I use 210g of dextrose with 300ml of boiling water for batch dosing 23L of home brew beer for my carbonation. Works a treat. Might be a good ratio for other brews too?

Hope you can get her sparkling.



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Originally Posted by deepsouthaussie

I use 210g of dextrose with 300ml of boiling water for batch dosing 23L of home brew beer for my carbonation. Works a treat. Might be a good ratio for other brews too?

Hope you can get her sparkling.



Sent from my GT-I9300T using Tapatalk

Yep I'm sure I can sparkle it up.

Worst comes to worse I'll empty it into my Corney Keg and carbonate it with CO2, but I'm sure I can kick it off again.

The bottles in the Hot water cupboard seem to have perked up a bit.

Cheers
Pete

Hi P38

I have a Nashi tree and found this thread when doing some research into how to make pear cider.

Good thread!!

Please can you update with how you finally got on and whether or not it was sparkling?

Cheers

Originally Posted by Pondmeister

Hi P38

I have a Nashi tree and found this thread when doing some research into how to make pear cider.

Good thread!!

Please can you update with how you finally got on and whether or not it was sparkling?

Cheers

@Pondmeister

The Nashi Cider was nice enough to drink, very clear with a distinctly Nashi flavour, however it did not sparkle up anywhere near enough for my liking.

I was using 450ml bottles and added the dextrose to the Cider before bottling to carbonate the cider.

I now know that when using dextrose as a substitute for sugar you need to use more dextrose to achieve the same effect as sugar.

This year I will use the same 450ml bottles but put one and a 1/2 teaspoons of sugar directly into each bottle before adding the cider instead of the dextrose.

My Nashi are ripening as I type.

The plan is to make at least 15 litres this year

Cheers
Pete

Sing out if you want some extra swingtops for bottling. I have a good amount The trick is to get your flatmates addicted to grolsch and kidnap the bottles. Call it a 'pay it forward' exercise. I'll get them to you too

Originally Posted by Tommy

Sing out if you want some extra swingtops for bottling. I have a good amount The trick is to get your flatmates addicted to grolsch and kidnap the bottles. Call it a 'pay it forward' exercise. I'll get them to you too

@Tommy

Thanks for the offer, However I have plenty of empties and a steady supply of new ones courtesy of mates who like to drink Grolsch.

A better use for your might be to put down a batch or two of Apple Cider for yourself and/ or your flatmates.

http://www.nzhuntingandshooting.co.n...e-cider-13017/

Cheers
Pete

Originally Posted by P38

My Nashi are ripening as I type.

The plan is to make at least 15 litres this year

Cheers
Pete

So you are very light on it.