Turbo Perry

[jceg316]

I want to make turbo perry but I can't find suitable pear juice anywhere. I usually make TC in 5 litre batches. Is pear juice not sold anymore?

 

[Frogbrew]

Pear and apple in the chilled section in asda £1.10, very nice, I made a wow with it.

 

[jceg316]

Pear and apple in the chilled section in asda £1.10, very nice, I made a wow with it.

Is it pear and apple mixed together?

 

[Graz]

Is it pear and apple mixed together?

https://groceries.asda.com/product/apple-juice/asda-apple-pear-pressed-fruit-juice/910003059224

Apple Juice (75%) , Pear Purée (25%) .

 

[Graz]

Also found this: https://www.tesco.com/groceries/en-GB/products/252721999

As your post has got me thinking about making something with pear juice.

 

[jceg316]

Thanks for the links. I did a bit of research and it seems there's no equivalent of basic apple juice. That pear juice would do the job but at £2.22/litre it will be a lot more money than making cider. Still, £11.10 for a batch of perry isn't exactly breaking the bank.

 

[LED_ZEP]

I've used Tesco home brand pears in pear juice at 70p a can for making wine. About 10 cans with a couple of litres of apple juice (again Tesco's value home brand) makes 23l of nice wine. I've also made a peach and pear wine (the peaches are very cheap 35p a can) that's been very nice,

Don't see why they wouldn't work for a perry.

 

[Frogbrew]

Sorry to go off topic but do you have a recipe for this wine zep? Sounds interesting.

 

[jceg316]

@LED_ZEP please do share the recipe, I'm interested to see the difference between perry and pear wine.

 

[LED_ZEP]

Nothing complicated, I just use a basic WOW process

(It's nice half and half with tinned peaches, just peach or peach and mango is also nice)

12 cans Tesco pears in pear juice
2l Tesco apple juice
500g sultanas (tesco again about 80p)
3 tsp pectolase
4kg approx sugar
wine nutrient
E1118 yeast
2 tsp citric acid (optional)

I put the the the fruit and pectolase in a small bucket with lid and blend with a hand blender (put the sultanas in first otherwise the don't get blended), leave this 24 hrs.

Add hot water and dissolve about 3.5kg of sugar in FV and then add fruit (you can put it in a muslin bag but I don't bother)
add apple juice and top up to 20l with water give a really good stir, check O.G and adjust to 1090 ish and add last 3l of water.
Quick stir daily for first 5 days.

I rack of pulp after about a week, ferments out after 12-14 days and it's normally very dry around 992 so you may want to back sweeten to taste.

I clear my wines in a pressure barrel and it normally takes about a week to clear with a two part clearer (Don't forget to degas and stabilise).

Very drinkable after a month in the bottle but improves after a couple more or if your going to drink within a month or two I just leave it in the pressure barrel.

 

[jceg316]

Sounds good, you got me thinking about a Perry now made in pretty much the same way. 1090 down to 992 is about 12-13%, so I may lay off the sugar to get it down to a sessionable 7%.

 

[LED_ZEP]

Sounds good, you got me thinking about a Perry now made in pretty much the same way. 1090 down to 992 is about 12-13%, so I may lay off the sugar to get it down to a sessionable 7%.

I'd use a cider yeast and skip the sultanas if your going to go for something like a perry, the E1118 will make it very dry as it just devours any sugar and has a high alcohol tolerance. Start with O.G around 1060 and if it stops around 1005 there should be some sweetness left and you'll it your 7%