A very old variety (first recorded 1676) which is early to ripen. Fruit collected in September from standard trees in a young orchard about 15 – 20 years old between Ross-on-Wye and Hereford.
Method
Made in a small batch of 360 litres, from full juice, using wild yeasts and the pét-nat method (see below) to give a natural sparkle and sweetness. The juice was fermented in blue plastic barrels and transferred after racking to a stainless steel variable capacity tank. The specific gravity was monitored about every fortnight and the must racked to slow the rate of fermentation. It was bottled into strong 750ml bottles at SG 1.010 to give a medium sweet Perry. Some fermentation continues in the bottle giving a natural carbonation; this is the pét-nat method.
Fermentation record
| 18-20 Sept 2021 | 30 crates harvested |
| 3 Oct | 360 litres pressed. SG 1.051 50ppm SO2 added. |
| 17 Dec | Racked at SG 1.018 |
| 3 Apr 2022 | Bottled at SG 1.010 |
Tasting notes
Medium sweet. Light, crisp and citrussy in flavour.
Thorn Perry 2021. The 2 bottles I bought at the orchard whilst visiting with my family were delightful. They were light and crisp. The beautiful flavours combined with the natural sparkle gives this bottle a perfect drink to accompany a french style chicken dish. Thank you so much. Highly recommended!
Dear Helen,
Thank you for your comments. I am so pleased that you enjoyed it.
Jeremy