Source 10 gallons of fresh pear cider. “I sulfited to 50 ppm SO2 and adjusted the acidity to 6 g/liter with malic acid. This year I fermented with Lalvin DV-10, a Champagne-type yeast. I have used 11-22B and Ba-11 in the past with good results. I used Fermax slit into two additions, and fermented at 60° F (16° C). Following fermentation to dryness, I added sorbate, back-sweetened with cane sugar to taste, fined with Super-Kleer KC, and filtered. This perry was keg-carbonated at 2.8 vol. CO2.”
Primary Fermentation for two weeks at 60° F (16° C).
Forced CO2 to carbonate (2.8 vol).
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