I brewed my own Perry and Apple Cider this year.
For Perry I used fresh pear juice
At bottling I added 1/4 cup dissolved cane sugar per gallon.
I have beautiful clear perry with delicate bubbles. There is virtually no sweetness and a bit of a musty flavor at the finish. It also smells a little musty. I actually don't know if it is musty or not since this is my first batch and I wouldn't know musty from mousy from any other descriptor but that is what I think the taste/smell is.
As for the apple I used unpasteurized cider from a local farm
and the same ingredients as the Perry plus added 1/3 lb cane sugar to each gallon in the primary fermentation. Like the Perry I added 1/4 cup dissolved cane sugar per gallon at bottling time. This cider is even dryer than the perry and it is slightly bitter in addition to the musty taste/smell.
Both drinks are beautiful, clear and bubbly but I cannot taste the original fruit in either. What advice to folks have to get cider/perry that actually tastes like apple or pear and any ideas on the hint of must?
Thanks for your ideas.