haze in my perry

[john....@btinternet.com]

Hi to all, can somebody help please.

     A fer weeks ago I sourced some pears which were all picked by hand, nothing from the floor, they were pressed within two days and then fermented with Champagne yeast there is a quite severe haze developed, there are three separate 1 gallon demijohns, each one having a different smell but none smell 'off', I haven't yet done a ph test but the original s.g.was about 1051.

     My question is might this haze be a pectin haze and will the addition of Pectolyase? clear the Perry. 

     There is an attached photo, I hope this will help the identification. 

Thank you all,

John H.

[Andrew Lea]

 What varieties of pear? Are they perry pears?  If so, could be tannin in which case a pectinase won't touch it. 

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

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[john....@btinternet.com]

Hi Andrew,

    As far as I know they are not Perry pears, but that is going by what people say about perry trees, them being old and large, these are not. I may be able to get a pear from each of the three trees and then photograph the trees and the fruit from them, the trees have been there as long as I remember (over 60 years).

    If it is not a pectin haze but something else will adding the pectolyase cause any new problems or maybe compound the existing ones?.

Thanks again, John H

----Original message----
From : ci...@cider.org.uk
Date : 11/09/2015 - 23:02 (GMTST)
To : cider-w...@googlegroups.com
Subject : Re: [Cider Workshop] haze in my perry

[Andrew Lea]

Adding pectinase probably won't do any harm but may not do any good either. As was discussed here at length very recently, pectinases don't work well or at all in the presence of alcohol. In addition, pear pectin is a different beast from apple or grape pectin and most commercial pectinases don't work very well on pear unless they are designed for the job. 

What do the pears taste like? Are they quite tannic? If you picked them a few weeks ago presumably they were not fully ripe?

Andrew

Wittenham Hill Cider Portal
www.cider.org.uk

[john....@btinternet.com]

Hi Andrew,

    On at least two of the trees there were many fallers all being very ripe to over ripe, (from the inside out) also there were some over ripe when I went to pick them, the pears on two of the trees were sweet to eat although not very soft and still quite firm, I would say only the one other tree was may be slightly under ripe, the trees face south and are protected by a wall in the north, perhaps this got them ripe early.

How can I identify the problem with the juice?

Thanks, John H

----Original message----
From : ci...@cider.org.uk
Date : 11/09/2015 - 23:36 (GMTST)

[Andrew Lea]

On 11/09/2015 23:57, john....@btinternet.com wrote:

>
> How can I identify the problem with the juice?

Outside of a laboratory, it isn't easy to distinguish between pectin and
tannin hazes in perry.

To fix the problem, you can try pectinase as you suggested. Give it days
or weeks at room temperature to show an effect though, but even so it
may not work.

If there's no change after that (assuming fermentation is quite finished
- is it?), you could try cold shock, if you can get it into a fridge or
if we get a cold snap outdoors. A couple of cycles of cold / warm may
help to bring it down.

Finally you might try fining. A two part fining from a home-winemaking
shop is probably best because then there's less danger of overfining and
stabilising the haze indefinitely. Ideally you should do trial finings
first, but on such small volumes it's not really practical.

I'm afraid perries are quite often like this. It goes with the territory.

Andrew

--
near Oxford, UK

[Cider Supply, LLC]

Hi John, you have a very common problem with perry. By all means try all Andrew's tips. However, before adding any fining agents, you may try a perry pectinase that is blended for perry only. It is not generic or for wine. It virtually works in clearing perry haze almost 100% of the time. It also addresses the aribin haze that often forms later after bottling. You can reach me off list at Ch...@CiderSupply.com

Best regards
Chris Rylands
CiderSupply.com

[WV Mountaineer Jack]

We used Chris pear pectinase and it worked very well on a dessert pear perry. In this picture looks much more like there is a lot of yeast still in suspension vs being a haze, there is even a line of separation where one carboy is clearing at the top. WVMJ