We made a lot of pear sauce this year. Also got an ice cream maker. The last batch of pear sauce, I reserved the "pear juice" from the cook down pot, rather than dilute the pear sauce. I put this in mason jars in the fridge, and was using it for ice cream until it was forgotten about.

Now, there are 2 wide mouth quarts of pear juice in the fridge, for more than 2 months. I opened one but before throwing it away I went and tasted it. It really has some kick. It taste like pear juice mixed with a ginger ale, and gave me buzz pretty quick.

So is this considered pear cider? There is something that resembles a mother in the bottom of each quart. But it would probably stir in, just really settled looking. (pics added) The juice was made from 1 cup water for the bottom of a big pot, and then the pot was filled with pears and heated for an hour or so and then the pear solids were scooped out and milled. I didn't add any sugar or yeast or anything else. Just put regular two piece lids on and put in the top shelf (coldest spot) of the fridge. Then ignored/forgot them for two months.

Well, one quart down, I'm pretty buzzed, haven't thrown up yet, and there are some fruit flies that won't leave me alone.

It's actually called perry. It can develop a good kick. I've never made it but I've had it a few times.

JRinPA wrote: ↑Mon Nov 07, 2022 8:21 pm Well, one quart down, I'm pretty buzzed, haven't thrown up yet, and there are some fruit flies that won't leave me alone.

What you likely have is pear cider rather than true Perry. The differences is that pear cider takes a month or two to make, while Perry takes more time, and is made exclusively from sharp astringent varieties that are basically inedible. Most Perry is a blend of two or more varieties. I received catalogs with descriptions of the sharpness of many varieties, which ones to blend with others, etc... but, never had the space to plant such trees.

Perry, I thought you guys were just being punny there. So it is a real thing?

As far as I can tell this tree is an Anjou. So they are not a soft, bland pear; they have some bite.

I wanted to "taste test" that other quart tonight but I need to cut up a deer. But, man, I can see how alcoholics are made. The first quart was good stuff.

Just one site that I've visited, awhile back...

https://www.nationalperrypearcentre.org.uk

Is it Perry because it was in a Mason jar?

DriftlessRoots wrote: ↑Wed Nov 09, 2022 2:32 pm Is it Perry because it was in a Mason jar?

And that, is the line of the year.

I had friend try to hang the nickname "perry" on me once. I'd always bring fresh pears or jars of pear butter or pear sauce or pear syrup. Now maybe he meant "peary" but all I could think of was Matthew Perry (Chandler on friends) and I wanted nothing to do with that! I think I hurt his feelings, rejecting that sobriquet. But I'll tell you, that guy would really, really have loved this stuff, except for there only being a couple quarts of it. I made some iced coffees before a fishing trip one time and he knew IMMEDIATELY that I had used real vanilla extract, not imitation.

I drank that second quart and it tasted about the same, but i don't think it was as strong. Or maybe, not as toxic? Not as big a buzz, but still good. I wish I had a few 12 packs of the stuff.

So, a year went by, but I never looked into refining this process. I have two quarts in the fridge the same as last year, for 3-4 weeks now. Still have some pears left.

Is there a better process to doing this? Do I need winemaking supplies or such>? Or just call it good enough?

Perry Mason lol took me a second to catch that this time around...

You're likely getting the best that you can with what you've got.

It would take you 5+ years to plant perry pear trees, get a harvest, and then the superior product.