Pressed Pear Semi-Sweet Mead

"Create a detailed recipe for Basic Pressed Pear Mead highlighting pure pear flavor with a semi-sweet profile. Use about 6-8 lbs fresh pears per 1-gallon batch, 2.5 lbs honey, Lalvin 71B or D47 yeast, optional pectic enzyme, and yeast nutrient. Include steps for milling/juicing pears, oxidizing juice 12-24 hours, pressing and filtering juice, mixing honey and juice at 1:3 ratio, adding pectic enzyme and nutrient, pitching yeast at 65-70°F, fermenting 2-4 weeks, and optional backsweetening and stabilizing with fresh pear juice."

CellarDog47

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10/6/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A crisp, semi-sweet mead highlighting fresh pressed pears with a smooth honey balance and natural pear aroma.

mead pear fermentation semi-sweet homemade

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Comments

Name: Pressed Pear Semi-Sweet Mead
Yield: 6
Ingredients: 6-8 lbs fresh ripe pears; 2.5 lbs honey; 1 packet Lalvin 71B or D47 yeast; 1 tsp pectic enzyme (optional); 1 tsp yeast nutrient; Fresh pear juice for optional backsweetening and stabilizing

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