Residual sugar in perry

[Per T Buhre]

Hi,

I am doing proper perry for the first time this year. Since not all sugars in perry are fermentable, how much is likely to be left if the perry is fermented out? I mean in SG terms.

The pears used are Winnals Longdon, Blakenay red, Gin, Brandy…

/ Per







Skickat från min iPhone

[Albert Johnson]

Hi Per! 

It's hard to say. Each variety in each vintage in each orchard is variable. My impression if you are doing a wild ferment is that unless some thing else happens, if you are just relying on sorbitol, SG drop to around 1.002-1.004 is actually quite normal in Perry. We have that even drop to 1.000

Good luck!!

Cheers

Albert 

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[MARTIN CAMPLING]

If you have enough to spare, you could rapidly ferment out a sample in the warm until it stops, measure the residual gravity, then assume that to be sorbitol.