Perry pear
Tumper
A very early Three Counties perry pear whose juice contains almost no nitrogen a yeast can use, and more proline than any other variety measured.
Also written Tom, Tump.
- Classification
- Sweet — Perry pear classification
- Harvest
- Very early (Late August to early September)
- Single varietal
- Not suited to a single-varietal cider
- Blend role
- Early season, Tannin and structure, Sugar and body
- Origin
- The Three Counties
- Species
- Pyrus communis
- Flowering
- Mid flowering band
- Vigour
- Vigorous
- Biennial bearing
- Slightly biennial
- Keeping
- Poor — mill soon after picking
How it is classified
Perry pear classification
Sweet
Low acid, low tannin. Mild perry pears giving soft, light perry.
Measured at 4.1 g/L acid and 920 mg/L true tannin — mild acid with real grip.
Every classification on CiderHQ names its system. Why there is more than one.
What it contributes to a blend
A direction, not a measurement. These bands are the level of resolution the evidence supports, and they say which way adding this fruit pushes a blend rather than what the finished cider will be.
| Axis | Typical | Range |
|---|---|---|
| Acid | Low | |
| Tannin | Moderate | |
| Sugar | High | |
| Bitterness | Slight | |
| Astringency | Drying | |
| Aroma | Present | |
| Body | Full |
A 2022 juice analysis: SG 1.069, 4.1 g/L acid, 920 mg/L true tannin, 1 430 mg/L total phenolics, and 1 mg/L free amino nitrogen against 337 mg/L proline.
A heavy, high-gravity juice with substantial astringency and modest acid to balance it.
Aroma
No aroma descriptors are recorded for Tumper, and for a great deal of cider fruit that is a finding rather than a gap. Bittersweet apples in particular contribute tannin, sugar and body while being close to aromatically mute, and most of what a cider made from them smells of was produced by the fermentation rather than carried in by the fruit. CiderHQ publishes the absence rather than filling the space with descriptors nothing supports.
Measured analysis
Each figure is shown with where and when it was taken. They are not averaged: the same cultivar grown in another climate genuinely gives different numbers, and collapsing them into one would be the most misleading thing this page could do.
| Property | Reading | Where | When | Source |
|---|---|---|---|---|
| Free amino nitrogen | 1.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Phenolic acids | 510.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Proline | 337.2 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Specific gravity | 1.069 SG | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Titratable acidity | 4.1 g/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total amino acids | 7.8 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total phenolics | 1430.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total tannin | 920.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
How these were measured
- Juice pressed from fruit collected in the Three Counties and frozen before analysis. Published to five decimal places and shown at the three the site displays.
- Titration, reported as malic acid.
- “True tannin” — the polymerised phenolic fraction, measured separately from the phenolic acids. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- Phenolic acids measured separately from the tannin fraction. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- The sum of the true tannin and phenolic acid fractions as the surveyor reports it. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- HPLC. The whole amino acid pool by mass, assimilable and non-assimilable together.
- Free amino nitrogen, calculated from the individual amino acids as nitrogen available to yeast. Excludes proline.
- HPLC.
- One sample from one source in one season. The surveyor reports the same variety differing markedly between years, sites and tree types, and publishes the samples separately rather than pooling them.
- Measured as “true tannin” — the polymerised phenolic fraction — separately from the phenolic acids. It is not a Folin–Ciocalteu total and not a permanganate total, and should be compared only with figures produced the same way.
- Perry pear juice runs far lower in assimilable nitrogen than cider apple juice, a difference the Long Ashton workers reported and this survey confirms across most of the varieties sampled. Several readings here sit below the level at which a ferment is generally expected to need feeding.
- Proline is an amino acid a wine or cider yeast cannot assimilate without oxygen, so it does not count towards usable nitrogen. In these pear juices it routinely exceeds the whole assimilable amino pool, which is why a perry must can be rich in amino acids and starved of nitrogen at the same time.
Compare within a study to see where these figures sat among the other cultivars the same work analysed — which is a more robust statement than the figures themselves, because absolute values move between laboratories and the ordering inside one study mostly survives.
Watched in the orchard
What named research programmes recorded about this fruit at their own sites. Bloom, harvest and cropping belong to a place and a run of seasons rather than to a cultivar, so they are reported site by site rather than merged.
Three Counties perry pear juice survey
Gloucestershire, Herefordshire, Worcestershire and neighbouring counties — the perry country itself, rather than a research station elsewhere · 2022–2024 · Cider and Perry Academy (Peter Mitchell)
The lower Severn and Wye vales: mild, wet, and the only ground in Britain where perry pears have ever been grown at scale. Fruit was collected across three autumns, and the survey reports each collection separately rather than pooling the seasons.
- Held as
- Sample Tu-Oct22
Almost no assimilable amino acids — 7.8 mg/L in total, 1 mg/L as nitrogen — beside 337 mg/L of proline, the highest in the survey. The clearest single illustration the site holds of why a perry must can look nitrogen-rich and ferment as though it is not.
Juice from single varieties, frozen before analysis. Specific gravity; titratable acidity by titration as malic acid; “true tannin” and phenolic acids measured as separate fractions; individual amino acids by HPLC, with free amino nitrogen calculated from them and proline reported apart because yeast cannot assimilate it anaerobically. Where samples differed by location, tree age or year, they are reported separately.
In the orchard
- Harvest window
- Very early
- Flowering
- Mid flowering band
- Vigour
- Vigorous
- Cropping
- Slightly biennial
- Keeping
- Poor — mill soon after picking
Late August to early September at Hartpury — one of the very earliest perry pears in the collection, ripening before almost anything else. The National Perry Pear Collection records it ripening in late August or early September at Hartpury, which agrees with the window recorded here.
Very early fruit with a short window.
Mid flowering band. The collection’s table lists Tumper twice in this band, which is an artefact of the register rather than a statement about the variety.
Pears are not self-fertile. A variety needs another in blossom at the same time to set fruit, which is why the flowering band matters more in a perry orchard than the harvest window does.
Ripening moves with the site and the season. Where the National Perry Pear Collection’s observation at Hartpury falls in a different band from the window recorded here, both are kept rather than one overwriting the other.
Juice and pressing
- High gravity at 1.069
- Substantial tannin at 920 mg/L
- Free amino nitrogen of 1 mg/L — effectively none — against 337 mg/L of proline
How it is used
- Blended for gravity and grip early in the season.
- Requires nitrogen from elsewhere in the blend, or added, if the ferment is to finish.
On its own
Not suited to a single-varietal cider
Not for compositional reasons — the gravity and tannin would carry a perry — but because a juice with one milligram per litre of assimilable nitrogen has no realistic prospect of fermenting cleanly on its own.
About Tumper
Tumper is a very early Three Counties perry pear — ripe in late August or the first days of September, before almost anything else in the collection — and it carries a heavy juice: 1.069 specific gravity, 920 milligrams per litre of true tannin, 1 430 of total phenolics. On those numbers it would make a strong, grippy perry with modest acid, which is an unusual thing to be able to press in August.
It is also the clearest warning in the whole perry data set. The same analysis measured 7.8 milligrams per litre of total assimilable amino acids — one milligram per litre expressed as nitrogen — beside 337 milligrams per litre of proline. Proline is an amino acid, and any measurement of total amino acids counts it; a yeast fermenting without oxygen cannot use it at all. A juice that looks nourished on one number has effectively nothing to eat. Left to itself, such a must ferments slowly, stops early, or produces hydrogen sulphide, and none of those outcomes has anything to do with the maker’s hygiene.
That is why the nitrogen columns in the modern perry survey matter more than the phenolic ones. A blend can be designed to taste right and still be a blend the yeast cannot finish, and knowing which components bring nitrogen — and which, like Tumper, bring none — is a fermentation decision that has to be taken at the press rather than discovered in the vessel.
Names, origin and identity
Cultivar naming is the hardest problem in cider fruit data. The same tree carries different names across ten miles, and two different trees have shared a name for two centuries.
Origin · traditional account
Unrecorded. Three of its four names are variants of one another, which suggests a single spoken name written down by several hands.
| Name | Kind | Note |
|---|---|---|
| Tom | Regional name | Recorded by the National Perry Pear Collection. |
| Tum | Regional name | Recorded by the collection. |
| Tump | Regional name | Recorded by the collection. A tump is a small hill or mound in Three Counties dialect, so the name may record where a tree stood. |
The National Perry Pear Collection’s identifications are supported by DNA analysis of the trees it holds, which is why they are treated here as the stronger account where they conflict with a documentary one. Where the collection records a name for two varieties it holds as distinct, the name identifies a group of trees rather than one variety, and fruit offered under it needs checking against something other than its label.
Why it matters
- The starkest illustration in the CiderHQ data of the difference between amino acids and usable nitrogen: 337 mg/L of proline, which yeast cannot assimilate anaerobically, beside 7.8 mg/L of everything it can.
Related cultivars
Recorded relationships, including the ones this fruit is routinely confused with.
Fruit that plays a similar part
Cultivars sharing a classification under the same system and a comparable role in a blend. Not a similarity score — a stated relationship.
Taynton Squash
A Gloucestershire pear named in seventeenth-century writing as one of the finest for perry, reduced to very few trees by the twentieth century and propagated back from them.
Ducksbarn
A low-acid Three Counties perry pear whose juice carries the second-highest proline figure in the modern survey — abundant amino acid that yeast cannot use.
Early Treacle
An early, very sweet Three Counties perry pear, named for the density of its juice rather than for any resemblance to treacle in the perry.
Swan Egg
An old perry pear named for the shape of its fruit, recorded in English pomology well before the perry pear surveys of the twentieth century.
Plant de Blanc
The dominant poiré pear of the Domfrontais and the cultivar the Poiré Domfront appellation is built around.
Green Longdon
The senior member of the Longdon group, widely grown in north-west Gloucestershire and carrying six synonyms, three of which other Longdons also claim.
Where it grows
What people ask next
Questions readers ask about the things this page mentions. Each one goes to the section that answers it rather than to a page written to receive the question.
- What is perry — Perry is an alcoholic drink made by fermenting the juice of pears, traditionally of specific perry pear cultivars rather than eating pears. It is to pears what cider is to apples, and has its own history in the three counties of England and in Normandy.
- How do i restart a stuck cider fermentation — Warm the batch gently, then build an active starter and acclimatise it to the cider in stages rather than pitching dry yeast straight in. Yeast dropped into a cold, alcoholic, nutrient-poor liquid usually dies without restarting anything.
- What is juice blending
- What is yeast nutrition in cider making
- Why add yeast nutrient to cider — Apple juice is naturally low in the nitrogen yeast needs, and a short supply causes sluggish ferments and sulphury smells. Nutrient is added to make up the shortfall — though a maker keeving deliberately wants that shortfall to remain.
- How are perry pears classified — Perry pears are conventionally divided by acid and tannin into sweet, medium sharp, bittersharp and bittersweet, following the scheme used in the English perry literature. Sorbitol content matters too, and it does not appear in the classes.
Where to go next
- How cider apples are classified — Why there are four schemes and none of them is universal.
- The blend explorer — See which way changing the proportions moves a blend.
- Blending — What a cider maker is actually deciding when they build a blend.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Perry Pears and Perry — Research and Survey Work
Cider and Perry Academy (Peter Mitchell) · specialist publication · passage verified 2026-08-25 · covers 2022–2024
Ongoing survey work by a cider and perry technologist who has taught production for decades, published openly and updated annually; retrieved and read in full on 2026-08-25. Thirty-eight single-variety perry pear juices analysed for gravity, titratable acidity, the tannin and phenolic acid fractions separately, and the individual amino acids by HPLC — the last of which nobody else has done at this scale for perry. Not peer-reviewed, and the author is explicit that the accompanying fermentation trials are initial surveys needing statistical treatment before differences are called significant; CiderHQ repeats that wherever the fermentation results are used.
National Perry Pear Centre, Hartpury · specialist organisation · passage verified 2026-08-24
Read on 2026-08-24 — and the address CiderHQ had registered, perrypears.co.uk, is no longer the Centre at all. It fails the TLS handshake over https, and over plain http it resolves to a Sedo domain-parking page: an earlier pass in this sprint recorded it as retrieved on the strength of an HTTP 200, which was wrong, and the correction is the point. The Centre publishes at nationalperrypearcentre.org.uk. It is the closest thing British perry has to an identity authority: it holds at least two examples of most known varieties, states that the DNA of most of them has been determined and is used as an aid to identification, and publishes a variety register with synonym lists. Its 121-variety register is transcribed into the perry pear records, including the nineteen names it shows being claimed by more than one variety.
Research Evidence standard for this record. What that means.