So web search gave me this page/recipe

https://www.fermentingforfoodies.com/ho ... -and-wine/


The only thing I don't have that I need for cider, according to that recipe, is Yeast Nutrient. Urea?

Does that sound like a legit recipe and I should go out and buy some bottled pee?

Also, do I need to use Wine Yeast for pear cider or could I use....pizza dough yeast?

Have not made Perry (what pear cider is called) before. Recipe should be reasonable considering the source, the big question is are they using eating pears or Perry pears. Like apples, there are selected pear varieties that produce a higher quality Perry than just using any ordinary eating pear, likewise what would you be using?

Regards the yeast, one could use bread yeast instead of wine yeast but once again you would end up with a lower quality product. Bread/pizza yeast are the same species, but different strains selected for a specific purpose.

From what I read, perry is from a certain pear only. I'm just looking to make hard cider. From backyard d'Anjou pears. $4-6 for one shot of yeast seems ridiculous.

JRinPA wrote: ↑Thu Aug 22, 2024 12:05 am From what I read, perry is from a certain pear only. I'm just looking to make hard cider. From backyard d'Anjou pears. $4-6 for one shot of yeast seems ridiculous.

Lots of liquor stores that sell beer making supplies have yeast in individual packets, fairly cheap. We make "Applepie" using backyard apples. Same recipe using Bartlett Pears, but it is distilled. Both are delicious and will put you on your butt. We use "Red Star White Wine Yeast"

@JRinPA, here's another article on making perry you might find informative. I think her statement about pears containing a "tiny" bit of sorbitol may be an understatement, but that's just splitting hairs.

https://practicalselfreliance.com/pear-cider/