I am looking for some information from anyone who has made perry (pear cider) if they rely on naturally occuring yeasts on their pears or sulphite and pitch a commericial wine yeast (eg ale yeast or wine yeast) and if you do a second malo-lactic fermentation with pears.
Thanks, Norm
Some perry makers rely on wild yeast strains, but if you want security you should inoculate with a cultured strain.
Malolactic fermentation (MLF) is not usually conducted/allowed to proceed in perries. This is because the primary acids in pear are malic and citric. Complete MLF would result in a flabby (low acid) perry due to total consumption of the malic acid content. The metabolism of citric acid during MLF can also result in large amounts of acetic acid which is undesirable.
Ben
Improved Winemaking
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