Pear Acidity

[deo85]

Does anyone know what level of acidity is ideal for pear liqueurs and what the best way to stop them from browning is? Thank you.

Cheers,

David

[Charles@AEppelTreow]

Ideal? Whatever your customers like.

Pears are _typically_ low acid. 0.5 to 2 g/L. It's predominantly citric. You could raise it to 4 g/l easy. 6-8 g/L might not be out of line for a sweet product.

Atypical pears may be more acidic - but I've seen a lot of year-year variability in the perry pears we grow. On the order of 5-15 g/L, depending on year, and maybe on post harvest handling.

To prevent browning, exclude oxygen first and add anti-oxidants like ascorbic acid second. (IMHO)

You may also get precipitates. Pear pections behave oddly compared to other fruit.

[Denver Distiller]

Wonderful, simple advice, Charles. The only thing I'd add is watch your temperatures---keep 'em low.