What You Need to Know
High-tannin pears (e.g., 'Blakeney Red', 'Gin') contain 1-2% tannins and 12-18% sorbitol, requiring wild yeast (e.g., _Hanseniaspora uvarum_) for slow fermentation. Malolactic conversion is typical.
Creates complex, age-worthy beverages distinct from sweet dessert pear ciders.
Key Parameters
Temperature
15°C
12°C - 18°C
Time
9 months
3 months - 24 months
Equipment
Traditional rack-and-cloth pressHydraulic bladder press (modern)
Steps
- 1.
Methode Traditionnelle Perry (Herefordshire): Secondary fermentation creates delicate bubbles that carry aromatic complexity
The Science
Primary Reaction
Polymerization of procyanidins (tannins) with ethanol