After a summer of a pear a day, there was still several kilos of pears left on my tree. What better to attempt than homemade perry?

(With apologies to CJJ Berry - First Steps in Winemaking)

Perry (Lambrini?)

• 5 kilos of pears
• 1 kg sugar
• Yeast nutrient (boiled baker’s yeast)
• Campden tablets
• Yeast EC-1118
• Pectin enzyme
• 3 gallons water

1. Blend the pears into a pulp
2. Mix with other ingredients and top up to 3 gallons
3. Ferment in bucket fermenter for 3 weeks with airlock
4. Strain into demijohns (add more sugar for a sweeter perry)
5. Drink a few weeks later

Lemon Mead

• 3 jars honey (750g)
• 1 jar lemon curd (250g)
• Yeast nutrient (boiled baker’s yeast)
• Campden tablets
• Yeast EC-1118
• 1 gallon water

1. Mix with other ingredients and top up to 1 gallon
   • We missed an important part of boiling everything together beforehand….
2. Ferment in demijohn for 2 monthswith airlock