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

> 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.

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
http://members.tripod.com/~BRotter/