Maceration of Perry Pears

[John Barnes]

Morning all

After making some perry form an unknown variety last year, which came out quite cloudy, I am going to macerate the pup this year to help breakdown the tannins

I an wondering what is the reaction that occurs and what are it's practical implications?

Is it an oxidative process hence maximum exposure to air and a large surface are for the pulp. Or can I simply put the whole lot into a big bucket with little surface area?

Any thoughts welcome

thanks

John

John Barnes
07970 637 449
jo...@barnesandadams.com

www.barnesandadams.com

11 Bradley Street

Wotton-under-Edge
Gloucestershire
GL12 7AP

[MARK SHIRLEY]

I macerated Malvern Hills last year which reduced the tannin levels significantly. I milled into 120 litre blue tubs, with minimum surface area exposed to air, covering with lids overnight. I've also seen a video from Tom Olivers where the pears are milled into a deep trough and covered with plastic film. Again, fairly minimal surface area.   Don't fill containers right to the rim though. I did and found a pool of juice around each tub. I think the juice had run out of the upper layer of pulp, the pulp then expanded forcing the juice out of the edges.   Cheers, Mark --- On Wed, 26/9/12, John Barnes <jo...@theorchardpress.co.uk> wrote:

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[Andrew Lea]

On 26/09/2012 09:25, John Barnes wrote:

> After making some perry form an unknown variety last year, which came
> out quite cloudy, I am going to macerate the pup this year to help
> breakdown the tannins
>
> I an wondering what is the reaction that occurs and what are it's
> practical implications?
>
> Is it an oxidative process hence maximum exposure to air and a large
> surface are for the pulp. Or can I simply put the whole lot into a big
> bucket with little surface area?

It is fundamentally an oxidative and adsorptive process and so in theory
a greater surface area would be better. However, it is possible to take
the process too far and the juice might become insipid if too much
tannin were removed.. In practice it seems that maceration in regular
tubs is sufficient. Figures quoted by Pollard and Beech in the Luckwill
and Pollard book for loss of tannin by maceration are as follows
(relative tannin figures in arbitrary units):

Whole fruit pressed 6.3
Milled fruit pressed, 1st run juice 4.0
Milled fruit pressed, bulk juice 3.6
Macerated fruit pressed after 4 hr 2.3
Macerated fruit pressed after 24 hr. 2.0

Pollard and Beech point out that this maceration only became necessary
after the old stone edge-runner mills fell out of use, because the old
prolonged milling process of the past did the same job as maceration.

Andrew

--
Wittenham Hill Cider Portal
www.cider.org.uk

[John Barnes]

Thanks for this info

By that logic then it would seem that loading a press then having a long lunch before pressing it may do the same job?

sounds ideal to me!

[MARTIN PAGETT]

hi john, i have this week pressed some thorn pears which i did not bother macerating at all.

the juice ran pretty clear pretty much straight away. my point , if your pears are ready now they really would not need to be left at all, before you press, its really the later more astringent types ready in october that need the process. by the way the sg was pretty low for thorn 1046                                                                                                                                                       From: John Barnes <jo...@theorchardpress.co.uk>
To: cider-w...@googlegroups.com
Sent: Wednesday, 26 September 2012, 15:07
Subject: Re: [Cider Workshop] Maceration of Perry Pears

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