01/02/2026
Another Crack at Mid-Winter Peary
Groza’s Own Mid-Winter Peary Recipe:
Simple and Tasty All-Juice Pear C***r with White Grape (Using Safale S-04 Yeast)
This recipe is for a straightforward, all-juice hard pear c***r (also known as perry) blended with white grape juice for added brightness, acidity, and a subtle fruity complexity. The white grape helps balance the mild sweetness of pears, making it tastier without overpowering the pear flavor. Since it’s all-juice (no added sugars or extracts), it’ll ferment to a dry, crisp finish around 5-7% ABV, depending on the juices’ natural sugars. Safale S-04 is an excellent choice—it’s a reliable ale yeast that ferments cleanly, flocculates well, and works great for c***rs at cooler temperatures.
This makes about 1 gallon (scale up proportionally for larger batches, like 5 gallons). Fermentation time is 2-4 weeks, plus bottling and conditioning. Total hands-on time is minimal.
Ingredients:
• 3 quarts (0.75 gallons) 100% pear juice (no preservatives like potassium sorbate; look for pure, pasteurized juice from brands like R.W. Knudsen or similar)
• 1 quart (0.25 gallons) 100% white grape juice (again, no preservatives; Niagara or generic white grape works well for a clean, tangy note)
• 1/2 packet Safale S-04 dry yeast (about 5-6 grams; the full packet is fine for larger batches)
• Optional: 1/2 teaspoon yeast nutrient (like Fermaid K or DAP) to help fermentation, especially if juices are low in nutrients
• For bottling: Priming sugar (e.g., 1-2 oz corn sugar or table sugar per gallon for carbonation) and about 8-10 swing-top bottles or crown-cap bottles
Equipment Needed:
• 1-gallon glass carboy or food-grade plastic fermenter
• Airlock and stopper
• Siphon tube or auto-siphon
• Sanitizer (e.g., Star San or iodophor—no-rinse is best)
• Hydrometer (optional, to check gravity)
• Bottles and capper
Steps:
1. Sanitize Everything: Mix your sanitizer according to instructions and sanitize the fermenter, airlock, siphon, and any utensils. Rinse if needed, but no-rinse sanitizers are ideal. This prevents infections and keeps your c***r tasty.
2. Mix the Juices: In your sanitized fermenter, pour in the pear juice and white grape juice. Give it a gentle stir to blend. The ratio (3:1 pear to grape) keeps it pear-forward but adds grape’s zing for better mouthfeel and flavor. If you want it sweeter or more grape-heavy, adjust to 2:1 or taste-test before fermenting. Original gravity (OG) should be around 1.045-1.055 if you check with a hydrometer—no need to add water or sugar.
3. Pitch the Yeast: Rehydrate the S-04 yeast by sprinkling it into 1/4 cup of room-temperature (around 70-80°F) filtered water. Let it sit for 15-20 minutes until foamy. (You can pitch dry directly into the juice, but rehydrating helps it start faster.) Add the yeast (and nutrient if using) to the juice blend. Swirl gently to mix.
4. Primary Fermentation: Seal the fermenter with the airlock (filled with water or sanitizer). Store in a dark, cool place at 60-68°F (S-04’s sweet spot for clean flavors—avoid warmer temps to prevent off-notes). Fermentation should start within 24-48 hours (bubbling in the airlock). Let it go for 1-2 weeks until bubbling slows to 1 bubble per minute or so. Final gravity (FG) should be around 1.000-1.005 for a dry c***r.
5. Rack and Clear (Optional for Clarity): If you want a clearer c***r, siphon it into a secondary fermenter after primary, leaving sediment behind. Let it sit another 1-2 weeks to clarify. S-04 drops out well, so it should be fairly clear naturally.
6. Bottle and Carbonate: Taste-test: It should be crisp, pear-dominant with grape undertones—dry but tasty. For carbonation, dissolve priming sugar in a bit of boiling water, cool it, and mix into the c***r. Siphon into sanitized bottles, leaving 1 inch headspace. Cap and store at room temp (65-75°F) for 1-2 weeks to carbonate. Chill and enjoy!
Tips for Tastiness:
• Flavor Variations: If it’s too dry for your taste after fermentation, back-sweeten by adding a splash of fresh pear or grape juice to each glass when serving (or stabilize the batch with campden tablets and sorbate before adding juice to the whole batch to prevent re-fermentation).
• Aging: This shines after 1-2 months in bottles—pears mellow out nicely.
• Common Issues: If no fermentation starts, check yeast viability or temp. Bubbles mean it’s working!
• Scaling: For 5 gallons, use 4 gallons pear juice + 1 gallon white grape, and a full packet of S-04.
• Safety Note: Use glass or PET bottles rated for pressure to avoid explosions from over-carbonation.
This is beginner-friendly and relies on natural juices for flavor—no fancy additives. If your juices vary in sweetness, the end result might too, but it’ll always be simple and delicious. Cheers!
🍻 Everything needed can be purchased at you local or online brew supply store or at Amazon!!!
⁉️❓⁉️As always if you have any questions please feel free to message me or email us at GOc***[email protected]
