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Home Brew: Making a Delicious Sparkling Perry from Windfall Pears at 6.2% ABV скачать в хорошем качестве

Home Brew: Making a Delicious Sparkling Perry from Windfall Pears at 6.2% ABV 2 года назад

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Home Brew: Making a Delicious Sparkling Perry from Windfall Pears at 6.2% ABV

Home Brew: Making a Delicious Sparkling Perry from Windfall Pears at 6.2% ABV -    • Home Brew: Making a Delicious Sparkling Pe...   . Greetings folks! In this film I'll be making a sparkling Perry (pear cider) from windfall pears, which I gathered at Nunnington Hall in North Yorkshire last November. The ingredients for this brew are as follows: 6kg pears, 2 litres of spring water, 300g of brewing sugar, heaped teaspoon of pectolase, 1.5 teaspoons of 71B yeast. The recipe is as follows: 1. Chop the pears into halves and put them into a large saucepan. 2. Add around 3 cms of water into the bottom of the pan and put it on a hob on a low heat with the lid on the pan so that it simmers and builds up steam, let it steam for a good while until the pears have broken down and are soft. 3. Once the pears have softened put them into a sieve and work them through the sieve into a saucepan using a wooden spoon. The net result of that will be pear pureé in the saucepan and the silk and hard bits left in the sieve for composting. 4. Add 2 litres of spring water to the pear pureé, then bring it to a gentle simmer. 5. Once it has simmered, switch the heat off and let the liquid cool for a while. 6. Once cooled a little pour the liquid through a muslin straining cloth over a colander, which is suspended over another saucepan. This will let the liquid through and retain the solids. 7. The solids can be used to make sauces, jam or in cooking, the liquid will be used to make the Perry. Leave this for 12 hours to strain properly. 8. Pour a litre of the must into a saucepan and add 300g of brewing sugar / dextrose monohydrate, bring some heat to it but don't let it boil, the brew sugar should dissolve easily. 9. Fill a demijohn almost to the neck with the liquid from the saucepan and the other Perry must, the original gravity at this point should be around 1.052. 10. Add into the demijohn a heaped teaspoon of pectolase and 1.5 teaspoons of 71B yeast. The liquid fermented for a month, then it was racked and cleared with finings before bottling into 6 x 750ml bottles. The net result after ageing is a beautiful medium Perry with a rose colour and a lovely sparkle, it tastes almost creamy, very flavoursome and something that I will definitely make again in future. Hope you've enjoyed the film folks! Cheers!! If you like my films and you’d like to support my film-making then you can tip me here on Ko-Fi: https://ko-fi.com/stuartmoss . All tips are VERY MUCH APPRECIATED. My latest book ‘My Banana Journey’ is out now and available globally through Amazon, search for it on your local Amazon site. UK customers see here: https://www.amazon.co.uk/My-Banana-Jo... . Would you like £15 off of your next hotel booking with Booking.com? if so please click on this link to make your booking: https://www.booking.com/s/9bbbc531 This film is a Moss Home and Garden production – www.mosshomeandgarden.co.uk If you liked this film, please subscribe to my Moss Home and Garden YouTube channel in order to receive updates of my future film uploads. You may also like my Travel Movie Channel ‘Moss Travel Media’, which is linked here: http://www.mosstravel.tv You can also find my films and photography updates on the following social media: Moss Home and Garden on Facebook:   / moss-home-and-garden-109821994245810   *please like my Facebook page Moss Travel Media on Facebook:   / mosstravel   *please like my Facebook page* Instagram: stumoss -   / stumoss   Pinterest:   / mosstraveltv   WordPress: http://mosstraveltv.wordpress.com Tumblr:   / stuartmoss   Twitter @stuartmoss and @mosstraveltv YouTube:    / stuartmoss   I hope that you enjoyed this film and will return again in future, your support is really appreciated, by subscribing above you will be kept informed of my travel updates and new films uploaded. Thank you!! thumbs up

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