Help with perry!

[stargazer100]

For the third year going, a friend has given me approximately 60ib of pears which I have made, in the past, a very acceptable perry. This morning, to my horror, I took away the cover on the bin and there was a definite vinegar aroma! Is there any way of getting round this?

[MightyMouth]

Lots of salads?

[Trunky]

[stargazer100]

Thank you. I'll try the campden tablets. Up to last Thursday, I was getting a really wild ferment, but everything has quietened down. IOs it worth sterilising and trying to start again?

[Trunky]

[Evanvine]

I think the salad idea is the best one!

[stargazer100]

Thanks for all who donated. It ended up getting a wine yeast pitched on it and racked into demijohns. A really nice taste and close to being ready to be bottled. I got about 5doz Grolsch type bottles with the lever top from a beer festival I worked at. Really looking forward to the outcome!!

[stargazer100]

It's been a long time, but the finished product ended up being very drinkable!! Thanks for all the comments.

[Trunky]

That's great news, I have made 120 litres of perry this year all from 'proper' perry pears, sulphited at 150ppm and fermented with lalvin 71b yeast - too chicken to go for a natural fermentation - so far, so good.