surly
Well-Known Member
Hey guys,
I just finished setting up a 5L demi of JAO. The small batch size and cheaper outlay has gotten me feeling adventurous.
Not being a fan of apples (at all), I was toying with the idea of a pear cider or a ginger beer. It occurred to me that a small amount of ginger in a predominantly pear cider might be quite nice. I usually find commercial pear ciders much too sweet, so some ginger bite might assist.
Based on reading posts on here and absolutely no experience of my own, I was thinking the following:
4 litres of Pear juice
100g's of fresh ginger. crushed (too much?)
White wine or champagne yeast
Some lactose to sweeten.
I am assuming the wine yeast will work through nearly all the sweetness from the pear, therefore requiring I add some back in.
Basically, I would love to hear your thoughts on the plausibility of this. If you think it will be terrible, have tried something similar etc.
Thanks,
Tim.
I just finished setting up a 5L demi of JAO. The small batch size and cheaper outlay has gotten me feeling adventurous.
Not being a fan of apples (at all), I was toying with the idea of a pear cider or a ginger beer. It occurred to me that a small amount of ginger in a predominantly pear cider might be quite nice. I usually find commercial pear ciders much too sweet, so some ginger bite might assist.
Based on reading posts on here and absolutely no experience of my own, I was thinking the following:
4 litres of Pear juice
100g's of fresh ginger. crushed (too much?)
White wine or champagne yeast
Some lactose to sweeten.
I am assuming the wine yeast will work through nearly all the sweetness from the pear, therefore requiring I add some back in.
Basically, I would love to hear your thoughts on the plausibility of this. If you think it will be terrible, have tried something similar etc.
Thanks,
Tim.