I find myself in possession of about 50 pounds of pears, variety unknown. They’re round with rough mottled green-brown skin, not super-sweet, but rather crisp and quite juicy. Sort of like a coarser-grained jicama, with good flavor. With fifty-plus pounds and the trees still bent over under the weight of fruit, I gotta do something with it all. I want to brew cider, or whatever it’s called when pears are used.
I have the bucket, carboy, airlock, hydrometer and such, but I’ve never used them before. I still need to find out a few things, and thought the Straight Dope might be able to offer some advice.
What do I have to do to figure out if this is suitable fruit, and if it is, how can I prepare it? Do I need a fruit press or something?
Second, I’ve been looking at yeast strains, and I want to use a high-gravity monster (I looked at one that said it could tolerate 25% ABV :eek: ) Can I do that? How do I do that? Anyone tried it before?
Obrigado for any and all advice, comments, and condemnations.