Nashi Pear Cider

Mrs Dundee started a thread last night asking "Does anyone else Like Cider"?
http://www.nzhuntingandshooting.co.n...-ciders-12113/

Well I do and so do lots of my friends.

This thread inspired me to give it a go and make some.

Thanks Mrs Dundee :thumbsup:

I have made apple cider before with my Poppa but that was a couple of decades ago and to tell the truth I really didn't pay too much attention other than it was bloody nice to drink.

I currently have a Nashi tree loaded down with ripe fruit just perfect for making some cider.

So this morning I picked three shopping bags full (one and a bit branches) of Nashi from my tree and juiced it.

End result was 2 1/2 bags of fruit makes two gallons of juice with some Nashi left over for lunches next week. :)

Attachment 19856Attachment 19857

Next step is to add the yeast, fit air locks, and see what happens over the next couple of weeks.

I'll let you know how I get on.

I sure hope it's at least drinkable :yaeh am not durnk:

Cheers
Pete

looking forward to the next installment:thumbup:

You could be on to something there Pete. Then again it might also strip paint.

Are you going to filter it at all or keep it old school?

Looking forward to the results.

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Originally Posted by Rushy

You could be on to something there Pete. Then again it might also strip paint.

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In my experience with home brew there is never an in between - it's either fantastic or horrific. Time will tell:)
That said you may be a better brewer than me :)

What yeast are you using? Might have been worth a boil first to make sure it was clean?

Quote:

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Originally Posted by Wildman

What yeast are you using? Might have been worth a boil first to make sure it was clean?

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Yes, best to boil it, cool it and then pitch the yeast. If you are using dry yeast, probably best to hydrate it first before you pitch.

You don't want any funny bugs ruining all that juice.

Yep

Got the juice on ice at the moment.

Will heat treat it to kill any wild yeast or moulds and pitch it with yeast tomorrow when the brew shop opens.

I'm not sure what the best yeast to use is, I'm open to suggestions.

Probably depend on what's available too.

As for filtering .......... If you cant see any bits floating in it then it's not really a cider is it?

Cheers
Pete

I read somewhere that Champagne yeast is best for Ciders

Quote:

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Originally Posted by Pengy

I read somewhere that Champagne yeast is best for Ciders

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That's what I thought as well Pengy.

I'll see what the store has.

Cheers
Pete

Quote:

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Originally Posted by veitnamcam

looking forward to the next installment:thumbup:

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+ 1 indeed!

Stage 2

Yesterday I pasteurised the Nashi Juice
cooled it to 20c
Pitched it with yeast (S-04 was recommended)
Fitted the air locks and sat back and waited.
1st stage of fermentation should take about a week.
This is the result so far.
http://www.youtube.com/watch?v=jguSR...ature=youtu.be

Cheers
Pete

Starting Specific Gravity is 1.054

Which suggest a finished alcohol content of around 6-6.5% could be achieved.

Cheers
Pete

Quote:

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Originally Posted by P38

Starting Specific Gravity is 1.054

Which suggest a finished alcohol content of around 6-6.5% could be achieved.

Cheers
Pete

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Exciting:)

That sounds very interesting p38 with the nashiepears they are yummy 4 a start,so your cider will be even yummer.