- To press pears for juice do not allow fruit to fully ripen on or off the tree. Pick when the fruit is sweet but still has some slight
remaining crispness to the bite. Traditional perry varieties for vintage Perry making must be harvested fully ripe but not "going
over" ie blet.
- A std milk crate will hold appox 37 Lbs (16.8 kg) of pears.
- You can expect approx 2.6 US Gals of juice/Bushel
or 1.85 US Gals/milk crate. (9.80 Lts or 7.0 Lts).
- If your pears are fully or overripe (blet) they tend to plug up
the press cloths and produce much less juice. This clogging of the presses involves us in a more cleaning work in preparing
for the next customers batch of fruit. The plugging characteristic of ripe pears makes the cost of your juice 20-50% more expensive
per Liter. Please note we still charge by the milk crate you simply get less juice per crate. By bringing slightly under ripe pear
fruit you will likely get more juice from pears than from an equivalent volume of apples.
- A blend of modern or heirloom varieties
will often produce an excellent fresh drinking juice.
- A vintage Perry juice on the other hand requires the consideration of
flavour, tannin, acid, PH and sugar levels.
- No modern varieties possess the appropriate proportions of these elements in
a single variety to produce a vintage perry.
- Only perry pear varieties can produce the perfect juice for traditional perry.
However perfectly enjoyable perrys and wines can be brewed from regular varieties and is well worth brewing.
- Pear flavour is
a personal preference; blending can often produce a first rate fresh drinking juice.
- Pear juice contains non-fermentable sugars
(discuss this with your local "U-Brew"); this is why traditional perry drinks have a degree of sweetness that cannot be fermented
down to complete dryness as apple ciders can.
- Dry growing seasons produce smaller fruit with consequently less juice per tree,
but flavour is not affected.
- Pear juice is essentially opaque when pressed and contains non-fermentable sugar elements giving
perry a sweeter taste than apple ciders.
- We also grind and press quince's, expect the same 7.0 Lts of juice per Milk Crate as pears
- FULLY & OVERRIPE PEARS WILL NOT YIELD AS MUCH JUICE AS FRESH PICKED RIPE FRUIT.
A Yellow Newton apple on MM106 rootstock
our orchard Sept 2011
PEARS & JUICE
Apple receiving station
Apple Press & Cider House
Owners Rae & Frank Brett