23/05/2026
Pressing perry pears is different from pressing apples. Because the fruit contains thick-walled stone cells and high levels of pectin, the pulp is incredibly soft and watery. Timing of processing is critical. Too ea and juice is hard to extract. S few days later and it’s a mush! As pears ripen and soften from the vote outwards it’s hard to judge this. Many cider makers use enzymatic treatments, and coarse cloths to maximize yield and prevent clogging.
Pears contain thick, lignified plant cells commonly called stone cells technically sclereids which give the fruit its “gritty” texture. While they provide structural support, they make milling unpredictable, resulting in a thick, “porridgy” mash.
Pear juices are lower in soluble pectin than apples, but the remaining pomace is notorious for making pressing cloths slippery and prone to clogging. I check the fruit for ripeness daily approaching harvest and collect in the pears of each variety depending on their ripeness to overcome this.
Perry pears benefit from an extended maceration process. I leave the crushed pulp or pomace from the scratter to sit for 12 to 24 hours. This allows controlled oxidation to soften any aggressive, astringent tannins and prevents the tannins from precipitating later.
