What You Need to Know
The Perry Keeling method involves extended maceration of high-tannin perry pears (Pyrus communis) to extract polyphenols, followed by slow fermentation with wild yeasts. Key reactions include enzymatic breakdown of procyanidins and conversion of malic acid to lactic acid during malolactic fermentation.
Produces complex, tannic perry with aging potential, balancing astringency with orchard fruit flavors.
Key Parameters
Temperature
15°C
12°C - 18°C
Time
9-12 months
3 months - 2 years
Equipment
Traditional rack-and-cloth pressOak fermentation vesselsAmbient wild yeast culture
Steps
- 1.
Vintage Perry (Three Counties region): Develops age-worthy structure
- 2.
Farmhouse Blended Perry (Herefordshire): Balances tannins across vintages
The Science
Primary Reaction
Polyphenol extraction