Keeved Perry

[Keith Balch]

Hi I have pressed Hendre Huffcap and Winnals Longdon on the 14/10/23 . The Pears were from my bush orchard planted in 2010/12 . The Pears were not over 

ripe,  just started to beltt. Did not macerate them, SG1055  PH 3.2 So2 150ppm.  But the juice has keeved? Pic from the 21/10/23 . Does anyone know why ? It was 9c on the day of pressing (on a belt press) but has been around 14 c in the day for the last week. 

So I have keeved Perry in the past from Pears from an old ( planted in 1908) low nitrogen orchard and well blettted with temp at 5c.

I can't understand why because of the following points.

Young Bush tree fruit.

Not macerated

Not over ripe 

Temp high for keeveing.

Just like to know the science behind it?

TIA

[Andrew Lea]

Sorry to sound a bit doubtful, but is that really a keeve or just a load of crud from the belt press which is floating to the top?

As you suggest, the conditions are not really right for a keeve. And the pH is pretty low too.

So I’m just wondering …..

Andrew

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[Keith Balch]

Hi Andrew

Thanks for your comments. I was under the impression that it was a keeve as it was gel like in places. I have racked the clear (ish) Juice today as it was starting to break through the'cap' SG was still 1055?

The Claret Perry Pear juice which was pressed this Saturday 21/10/23 has also Keeved but this was fruit from an very  old traditional  Orchard pic below? Again not macerated SG1064 PH 3.2

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[Keith Balch]

[Andrew Lea]

I suppose the test is, has it adsorbed enough nutrients to sufficiently slow down the fermentation once you separate the cap and the juice? 

Andrew 

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Wittenham Hill Cider Page

www.cider.org.uk

On 23 Oct 2023, at 22:01, Keith Balch <kbwoods...@gmail.com> wrote:



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[Keith Balch]

Let's hope so Andrew! I will let you know how it turns out. Thanks Keith 

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[Claude Jolicoeur]

After looking more closely to that photo, I am also doubtful on if this really is a keeve.

Here is a photo of my own keeved perry, where the chapeau brun definitely has a gelatinous consistency.

This juice is 45% Winnal's Longdon (English perry pear, astringent-sharp), 23% Golden Spice (American sharp juice pear) and 22% sweet eating pears.

I did: overnight maceration of the pulp, rack&cloth slow pressing, sulfite at 50ppm SO2, 36 hours decantation followed by racking, PME is from Laboratiore Standa.

Must SG 1.048, TA 5.4 g/L as malic acid, 50 liters.

[3Sons Cider]

I agree with both Andrew and Claude - that does not look like a keeve.  After several years of trying I've finally had a commercial level successful one and that just looks like yeast and less rafting to the surface