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Pear Cider with Dry Hops

Written by Mad Millie on September 13th, 2017.      2 comments

Dry Hopped Pear Cider

Using the Next Batch Pear cider Kit or Boutique Brewery Pear Starter Kit

Hops are a brewers dream, imparting fantastic flavours into beer and cider that are both unique and refreshing. In the spirit of feeling creative, we want to share the method to enjoy the distinctive taste of hops in your next pear cider brew.

1. Prepare, clean and sanitise all of your equipment. Sanitise all equipment inside the fermenter by using household bleach, following instructions on the bottle, or by using baby bottle sanitiser available from most supermarkets.

2. Add 1 L (1 US qt) of boiling water to your fermenter. If making cider in winter increase boiling water to 1.5 L (1.5 US qt).

3. Stand the fruit concentrate pouch on a flat surface and carefully cut across the top of the pouch. Hold the base to stabilise it while you cut. Add the fruit concentrate to your sanitised fermenter, squeeze out the remains, then stir.

4. Top up the fermenter to 10 L (2.6 US Gal) with cold water, stir well and check the liquid temperature is between 18-28˚C (64-82˚F). If it is warmer, put the fermenter in a sink full of ice cold water to quickly cool. Once liquid temperature is between 18-28˚C (64-82˚F) add the yeast and stir well. 
NOTE: This recipe will brew a dry cider, but if you prefer a sweet style cider add the sweetener at this point too and stir.

5. Leave to ferment for about 7 days at 18-28˚C (64-82˚F). Below 18°C (64°F), fermentation may stop if very cold, so wrap a blanket around the fermenter, use a heat pad or put in a warm place.

6. Adding the Hops:
After the 7 days primary fermentation this is when we will add the dry hops. 'Cascade' is a good choice with a lovely flavour and aroma, but feel free to experiment with other varieties as you please. Add the hops directly to the fermenter.

7. Leave the hops in for another 7 days then check the Specific Gravity (SG) reading using your hydrometer/bottling gauge. See below for reading. Fermentation is complete when the SG reading is stable and the same for 2 consecutive days.

Pear Based typically finish at 1.006 +/- 2

8. Once fermentation is complete and you have the correct SG reading, add the cider essence and stir well with your sanitised mixing spoon, then refit the lid to the fermenter and leave to stand for 24 hours before bottling (this allows the yeast to resettle reducing the final amount of sediment in the bottles).

9. Clean and sanitise your bottles. We suggest recycling recappable glass beer or soda bottles. Alternatively you can use the Mad Millie flip top bottles which are reusable.

10. Prime your brew by adding normal white sugar from your kitchen to each bottle, or carbonation drops if you have them. The best way to measure your sugar is by using a Mad Millie 3 way sugar measurer (sold separately) to determine the amount of sugar for which size bottle you’re using.

11. Transfer your cider into your bottles.

12. Once each bottle is filled, turn each bottle gently upside down and then back the right way up to give the added sugar a gentle mix.

13. Keep your cider in the same area that you brewed it so the cider can continue to ferment, then move to a cooler, preferably dark place like a cellar to mature for at least 2 weeks before drinking.



Kash Rocky says ...
Mad Millie thank you for sharing this pear cider post and the ukessay. Dry Hopped Pear Cider can really be beneficial, I would be thrilled if I could get this shortly though, look forward to more.
Matthew Lily says ...
Mad Millie has done a great job with this article here. I was pleased to see all the written papers for sale information here, and that's what I come here for. If there are more articles like this by Mad Millie,it would be great.
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