Pear-apple cider
Crisp apples and sweet pears are the quintessential flavors of autumn. How about turning them into a refreshing, lightly sparkling drink? Homemade pear-apple cider is a great way to make the most of this season's abundance of fruit.
Notes
Pear-apple cider recipe
Preparation
Crush the apples and pears (with skins on), put them into a bucket, pour over 1 liter of hot water, let cool, and then add Pectoenzyme and mix thoroughly. Leave covered until the next day. After 24 hours, press the juice, pour it into a demijohn, add yeast nutrient, your chosen cider yeast, and Kwasomix if the fruit are low in acidity. Close the demijohn and insert an airlock. Once fermentation is complete (after 2 weeks), rack the cider off the yeast sediment and allow it to finish fermenting at 15ºC. After another 2 weeks, bottle the cider, cork, and keep it in a cool place. You can start enjoying it the following week.
