Homemade Pear Cider

Ingredients

• 10 pounds Fresh pears (best varieties: Bartlett, Anjou, or Bosc)
• 1 gallon Water
• 2 cups Sugar
• 1 packet Yeast (champagne or cider yeast)
• 2 Cinnamon sticks
• 5 Whole cloves
• 1 teaspoon Nutmeg

Instructions

1. Wash and core the pears, then cut them into quarters. No need to peel them; the skins add flavor.
2. Place the pear quarters in a large pot and add 1 gallon of water. Bring to a boil over medium heat.
3. Reduce heat and simmer for about 30 minutes, mashing the pears occasionally to release their juices.
4. Remove from heat and let cool slightly. Strain the mixture through a cheesecloth or fine mesh strainer into a clean container, discarding the solids.
5. Add sugar, stirring until dissolved. Allow the mixture to cool to room temperature.
6. Sprinkle the yeast over the cooled cider and stir gently. Cover with a clean cloth and let it sit for 24 hours.
7. After 24 hours, transfer the cider to a fermentation vessel, adding the cinnamon sticks, cloves, and nutmeg. Seal with an airlock.
8. Allow the cider to ferment in a cool, dark place for 1-3 weeks. Check daily; when bubbling stops, it’s ready.
9. Once fermentation is complete, siphon the cider into bottles, leaving sediment behind. Seal and refrigerate.
10. Enjoy your homemade pear cider chilled or warmed with additional spices for a cozy drink.

Nutrition