Pear cider

Pear cider is a pleasant alcoholic product known throughout the world under different 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 cider from pears

To make pear cider at home, no special skills are required. The ingredients used are inexpensive, and the result can please and surprise. The sparkling fermentation product will contain only natural ingredients rich in vitamins and minerals.

To make pear cider at home, you must follow three basic rules:

1. Fruits must be of excellent quality - ripe, juicy, without signs of rot.
2. The fruits cannot be washed - just wipe with a dry cloth.
3. Yeast in the drink is inappropriate, since unwashed pears contain a sufficient amount of natural yeast.

A homemade pear product is prepared using ripened fruits. Having selected suitable specimens, the core and possible fragments with lesions should be removed. Each pear is cut into 4 parts and put through a press to obtain juice. All waste can be thrown away as it will no longer be needed during the cooking process.

When adding sugar, consider the variety of pears used and personal preference. For those who like it 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 it.

Pear cider strength

Whatever the sugar content of the pear concentrate, dry or semi-sweet, sweet, its strength varies between 1 and 8 revolutions. 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 pear cider at home using a classic recipe

The classic recipe for pear cider at home is often used by summer residents, since surplus harvest should always be put to use. There are usually no difficulties in the process of making a homemade drink.

For preparation you will need:

• ripe pears, without signs of spoilage - 10 kg;
• granulated sugar - from 50 to 70 g per 1 liter of juice.

Containers for fermentation and storage of cider are prepared in advance.

Algorithm of actions:

1. The fruits are cut into 4 parts, the core, damaged fragments, and tails are removed.
2. The finished pieces are processed using a meat grinder, food processor, or juicer.
3. The juice is distributed into jars and placed in places without access to light at room temperature.
4. The jars are covered with a fine mesh and gauze to prevent midges from entering.
5. At the first signs of fermentation, the appearance of a characteristic hiss, sugar (50 g per liter) is added to the container.
6. Install a water seal (medical gloves may be used).
7. Without access to light in a warm room, fermentation lasts up to 20 days.
8. When the glove hangs, the gas evolution will stop, 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. Add 10 g of sugar per liter to the bottom of each container for drained juice.
11. Each bottle must be filled to the neck and sealed tightly.
12. Keep 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 addition of a small amount of sugar into the bottle, allows you to get a sparkling drink, provided the lid is tightly closed.

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

• pear variety;
• amount of sugar;
• indoor air temperature;
• fermentation times.

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

Apple and pear cider

If the harvest of fruit trees has 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 and pear cider recipe you will need:

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

Algorithm of actions:

1. Juice is extracted from fruits in a standard way.
2. Pour into prepared containers.
3. Add sugar.
4. Cover with insect repellent gauze and put in a dark, warm place.
5. After a couple of days, check the intensity of fermentation and add yeast if necessary. Up to 50 g is added to the total volume.
6. After fermentation has stopped (a week), the wort is filtered.
7. After separating the juice from the grounds, install a water seal (medical glove).
8. After 14 days, the contents of the jars are carefully drained so as not to disturb the grounds.
9. Young wine is poured into containers, without adding 5 cm to the brim.

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

A simple recipe for pear cider at home

Home 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. All fruits must be washed without cutting off damaged skin fragments.

Pour the pears into a common container and allow them to ripen for several days. Remove entrails, tails, rot and prepare puree.

Fill the fermentation container with the mass, not bringing it 20% to the brim. Allow to ferment for up to 5 days in a dark, warm place, after tying the top with a piece of gauze.

After fermentation, the puree is strained. Add a third of water to the remaining liquid. After mixing until smooth, the mixture should be strained again.

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

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

Wild pear cider

Anyone who has had the opportunity to try a wild pear probably knows that its taste is not at all attractive. To make cider from pears, sour varieties are used, which include uncoloured varieties, which are quite suitable for home production of a tasty drink.

For home cooking you need:

• sour pear fruits - 10 kg;
• sugar - 2 kg;
• yeast - 50 g.

Algorithm of actions:

1. Pears are prepared and processed to obtain juice.
2. Combine pear juice with sugar.
3. Leave for 2-4 days in a warm place.
4. If fermentation is not intense, yeast is diluted in a small amount of juice.
5. After the yeast forms a head, it is introduced into the total volume of juice.
6. Cover the container with gauze and leave 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 cider made from pear puree

To make semi-sweet homemade pear cider you will need:

• pears - 10 kg;
• granulated sugar - 130 g;
• water.

Algorithm of actions:

1. Pears, peeled from the core and stems, are processed into puree using any available method.
2. The pulp is left to ferment in a dark, warm place (up to 4 days).
3. After foam and a sour smell appear, the puree is strained.
4. The pear mass is diluted with water in a ratio (2:1).
5. Add sugar (60 g per liter).
6. More than half the volume of containers prepared in advance is filled with the mixture.
7. The bottles are sealed with a water seal and set aside.
8. It is recommended to drain the clear juice periodically.

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

Recipe for homemade pear cider without sugar

If for some reason there is no possibility or desire to use sugar to make homemade cider, then you can completely do without this ingredient. This drink will have a low alcohol content. Substitutes in the recipe can be raisins and sweet varieties of pears.

For preparation use:

• pears;
• raisin.

Homemade pear cider: recipe without yeast

To make a homemade drink without using yeast, simply do not wash the pears before processing. On the surface of the fruit there is wild, natural, natural yeast. Experienced specialists in making pear cider at home according to any recipe do not wash the harvest before processing, but only carefully brush off the dust with a dry cloth.

How to drink pear cider correctly

The home-made drink is served chilled to +10 °C to feel the real taste and aroma of the bouquet. It should not be consumed too cold or with ice.

Pour sparkling liquid from bottles into the correct containers:

1. The Germans and British have glasses.
2. The Spaniards have glasses that are widened at the top (12 cm high).

Before enjoying the taste, the liquid should be foamed - poured from the bottle into a glass, lifting it higher. Breaking against the glass, the jet creates foam and is saturated with oxygen. You must drink the bubbling liquid immediately before the foam falls.

How much of this drink to consume, everyone must decide for themselves.In limited quantities, it is beneficial for digestion and improves appetite.

The glass is usually not filled to the top, but according to Basque tradition, the rest is poured for 6 people. It is not customary for some peoples to drink to the bottom. The Spaniards pour the last drops onto the floor for a good fruit harvest.

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

Classic cider is served with appetizers (meat plate, assorted fish, cheese platter), sparkling cider is served with seafood, fish, and French cheeses. If the question arises about what to drink with fruit desserts or pastries, then it is better to give preference to sweet and semi-sweet varieties of the drink.

It is recommended to serve a dry aperitif with grilled meat and fish. Traditionally, pear cider is combined with vegetable salads consisting of four types of raw products.

Homemade pear low-alcohol drink can be an ingredient in refreshing cocktails, combined with the flavors of tropical fruits and exotic fruits. The specific taste allows you to mix cider with Calvados or wines, add spices and herbs. To give a more intoxicating effect, beer can 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 pear cocktails, since traditionally people consume the apple product. You can always try your own method and 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 the 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 bottle cider for long-term storage in dark containers and place it in a vertical position. Cider preserved in this way is consumed for no more than a week. If the bottles find their place in the refrigerator after preparation, then it is recommended to drink the cider within 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 where to dispose of their surplus crops. It is worth noting that it is from summer residents that you can try extraordinary homemade wines, liqueurs, and ciders made from pears.

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