Thread: Nashi Pear Cider

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

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.

Originally Posted by Wirehunt

So you are very light on it.

Guess so.

Got 60l of apple cider to bottle as well

Cheers
Pete

Hi P38

You inspired me to give Nashi Cider making a go.

Made two carboys one with SN9 & other with MA33

Bottled after 20 days fermentation, was very dry however tasted good enough.

Added 1.5 tspn of sugar to swing top bottles

No sign of carbonation yet as far as I can tell

Originally Posted by Pondmeister

Hi P38

You inspired me to give Nashi Cider making a go.

Made two carboys one with SN9 & other with MA33

Bottled after 20 days fermentation, was very dry however tasted good enough.

Added 1.5 tspn of sugar to swing top bottles

No sign of carbonation yet as far as I can tell

Good on ya Pondmeister

Leave them for a couple of months to mature

Let us know how you get on.

Cheers
Pete

Hi P38
Thank you for your motivation and guidance!!

I am very satisfied with the results, Nashi cider is crisp and clear, carbonated, but not overly so and not too dry.

Have made 3 carboys this season and experimented with using my own honey to bring up the hydrometer reading to around 1060 prior to primary fermentation. Left over yeast from last season still worked and primary fermentation has stopped after 12 days, considering adding some sugar to get it going again or bottling as is, what do you think?