Batch 102: Bless Your Heart

Another honey perry, since batch 048 was so delicious. For now, we're going to call this Honey Perry.

Ingredients in this batch

15¼ oz. maple varietal honey from Hanna's Honey.
1 tsp. LD Carlson yeast nutrient.
R.W. Knudsen organic pear juice to 4 liters.
1 packet Fermentis Safcider yeast, rehydrated in ½ cup of Denver city tap water at 96℉
4.7 oz. sliced, slightly overripe D'Anjou pear flesh, added 3 July 2018

Sanitized everything, then measured the gravity of the pear juice: above 1.050! Poured the honey and yeast nutrient into the carboy, then topped it off with the juice. Agitated a lot, measured gravity, pitched rehydrated yeast. Popped in an airlock.

Brew date: 8 March 2018.
Original gravity: 1.088.
Bottling date: 16 July 2018
Final gravity: 1.011.
Estimated ABV: Approx. 10½%.

Yield: TBD; hopefully, about a gallon.

7 x 500 mL wine bottles
about 4 oz. of leftover perry

Total: About 122 fl. oz., or 95% of a gallon.

Observations

2018-03-09T02:11: There's already carbon dioxide coming from the airlock. Fermentation is quite vigorous already.
2018-03-12T18:23: The vigorous part of primary fermentation is apparently already over: there's still carbon dioxide discharge, but it's slowed way, way down.
2018-04-16T14:00: The perry has already clarified substantially. A very small sample drawn shows a lot of promise: it's tart without being funky but very tastes very strongly and identifiably of pears. I'm looking forward to seeing how this turns out.
2018-07-03T18:22: Added sliced pear flesh to bump up the taste and the nose. Perry is dry at this point, possibly below 1.000, though I didn't measure the gravity: it's even on the edge of sour.
2018-07-16: Bottled, yielding 7 bottles of perry at ten and a half percent, with 1.011 final gravity.