Gregg's Pit Normandy Method Perry

This production method was a new venture for Gregg's Pit in 2005. They have continued to develop and refine their process and these products are now much in demand.

They mill the fruit and then set it aside to ‘macerate’ for 16 hours before pressing. They add a special enzyme to the tank before filling with raw juice and then a small quantity of calcium chloride is added about 36 hours later. They then pump it top and bottom to create a continuous closed circulation for 30 minutes. The result is a brown pectin-calcium gel (known as ‘Le chapeau brun’ or ‘brown hat’) which forms on the surface of the freshly pressed juice and absorbs the nitrogen and vitamins that would otherwise provide nutrient for the wild yeast.

After 10 days or more when ‘Le chapeau brun’ is well formed (it can be up to 10cm thick and is ready when brown and ‘crusty’), a clear nutrient poor and slow fermenting juice can be racked off from underneath it. This will be suitable for final racking and bottling at a specific gravity of 10.15 after 6-9 months to produce a bottle conditioned medium to medium-dry perry with a slight yeast deposit.

Gregg's Pit 'Normandy Method' Sparkling Perry will not be available until Spring 2012 when the 2011 vintage becomes available. There was fantastic demand during July & August 2011 so unfortunately all stock has been sold.

*** Please bookmark this page and check back again early in 2012 as we will list the products as soon as they become available ***