Per Notklev
@notklev.bsky.social
Pearlover and perrydrinker, hobby-gardener in an 110 year old swedish orchard.
It’s one of these days with a tough mission to learn the student vodka and gin drinks… Negroni before our breakfast recess!
November 6, 2025 at 8:04 AM
It’s one of these days with a tough mission to learn the student vodka and gin drinks… Negroni before our breakfast recess!
A Saturday cocktail; Negroni with blood orange gin, yum!
October 11, 2025 at 6:47 PM
A Saturday cocktail; Negroni with blood orange gin, yum!
Five friends for breakfast, Williams, Worden Sekel, Esperens Herre, Djuröns sommarbergamott, pear syrup and of course we got accompanied by blue cheese 🍐❤️🧀
September 21, 2025 at 8:00 AM
Five friends for breakfast, Williams, Worden Sekel, Esperens Herre, Djuröns sommarbergamott, pear syrup and of course we got accompanied by blue cheese 🍐❤️🧀
Williams season is here!
A little earlier than recent years. I’m often surprised at how quickly the first fruits ripen, but just as surprised by how long others hang on. Williams is a great pear for many things, in the kitchen for cooking and to eat with a blue cheese when the are ripe 🍐🍐
A little earlier than recent years. I’m often surprised at how quickly the first fruits ripen, but just as surprised by how long others hang on. Williams is a great pear for many things, in the kitchen for cooking and to eat with a blue cheese when the are ripe 🍐🍐
September 7, 2025 at 10:39 AM
Williams season is here!
A little earlier than recent years. I’m often surprised at how quickly the first fruits ripen, but just as surprised by how long others hang on. Williams is a great pear for many things, in the kitchen for cooking and to eat with a blue cheese when the are ripe 🍐🍐
A little earlier than recent years. I’m often surprised at how quickly the first fruits ripen, but just as surprised by how long others hang on. Williams is a great pear for many things, in the kitchen for cooking and to eat with a blue cheese when the are ripe 🍐🍐
First fruit on Luxemburger Mostbirne 🥳🍐
August 7, 2025 at 11:54 AM
First fruit on Luxemburger Mostbirne 🥳🍐
Yepp!! Right were it should be, light, fruity and a little tannin in the back, perfect to start august with.
@barmas.bsky.social
@barmas.bsky.social
August 1, 2025 at 4:56 PM
Yepp!! Right were it should be, light, fruity and a little tannin in the back, perfect to start august with.
@barmas.bsky.social
@barmas.bsky.social
Vacation mode has set in. Coffee is brewing, and I’m watching the grapes grow slowly.
June 23, 2025 at 1:01 PM
Vacation mode has set in. Coffee is brewing, and I’m watching the grapes grow slowly.
There are a big difference between my scions, the pears jump start and grows fast. The apples are much slower, this foxwelp scion I assumed was a fail but look who decided to wake up.
June 13, 2025 at 7:38 PM
There are a big difference between my scions, the pears jump start and grows fast. The apples are much slower, this foxwelp scion I assumed was a fail but look who decided to wake up.
This years newcomer! First fruitlet of Luxemburger mostbirne. I’ll take a few off once I see witch one is developing the best. Interesting to see how it develops in this region.
May 24, 2025 at 10:20 AM
This years newcomer! First fruitlet of Luxemburger mostbirne. I’ll take a few off once I see witch one is developing the best. Interesting to see how it develops in this region.
Sometimes it’s the small things and the little steps of success that gives me the most joy 🤩
May 6, 2025 at 6:01 PM
Sometimes it’s the small things and the little steps of success that gives me the most joy 🤩
Under a pergola of blooming pear trees, petals fall like snow, the scent of spring fills the air — and for a moment, happiness feels endless.
May 2, 2025 at 9:53 AM
Under a pergola of blooming pear trees, petals fall like snow, the scent of spring fills the air — and for a moment, happiness feels endless.
I got this Perry from a colleague who is from Austria. I don’t know anything about the producer, but the Perry itself has a clear fruitiness, light acidity, and a fresh character with a slight spritz. It’s a bit too sweet for my taste, but overall very pleasant!
April 18, 2025 at 6:21 PM
I got this Perry from a colleague who is from Austria. I don’t know anything about the producer, but the Perry itself has a clear fruitiness, light acidity, and a fresh character with a slight spritz. It’s a bit too sweet for my taste, but overall very pleasant!
The pear blossom is slowly starting in the old garden, varieties like Worden sekel, Clapps favorite and Skånskt sockerpäron is the first to show there flowers along the wall.
April 17, 2025 at 8:30 AM
The pear blossom is slowly starting in the old garden, varieties like Worden sekel, Clapps favorite and Skånskt sockerpäron is the first to show there flowers along the wall.
Level 50 in life should be enjoyed with the best thing you know, my thing is family, grafting and Perry!! @barmas.bsky.social makes the best Perry that I know and ”No Remorse” has all the qualities I look for, fruity with nice acidity and a wonderful punch of tannins.
Cheers 🥂🍾
Cheers 🥂🍾
April 10, 2025 at 5:09 PM
Level 50 in life should be enjoyed with the best thing you know, my thing is family, grafting and Perry!! @barmas.bsky.social makes the best Perry that I know and ”No Remorse” has all the qualities I look for, fruity with nice acidity and a wonderful punch of tannins.
Cheers 🥂🍾
Cheers 🥂🍾
My 50:th birthday present to myself just arrived ❤️ @barmas.bsky.social perry is fantastic!!
March 26, 2025 at 6:29 PM
My 50:th birthday present to myself just arrived ❤️ @barmas.bsky.social perry is fantastic!!
They might work as fillers or complements with their sharp and bitter notes. Grafting season is about to begin, and I’m already excited!
March 3, 2025 at 8:48 PM
They might work as fillers or complements with their sharp and bitter notes. Grafting season is about to begin, and I’m already excited!
My earlier attempts making perry were made with fruit from seedling rootstocks, which resulted in fruit with some characteristics I associate with perry pears. However, those varieties are nowhere near the quality of the ones I tried last fall.
March 3, 2025 at 8:48 PM
My earlier attempts making perry were made with fruit from seedling rootstocks, which resulted in fruit with some characteristics I associate with perry pears. However, those varieties are nowhere near the quality of the ones I tried last fall.
I have the opportunity to graft onto older trees, which gives fast results—fruit in the second or third year and usually graftwood by year two. As a bonus, I get to learn how to make perry and cider, because what else would I do with the fruit? 😂
March 3, 2025 at 8:48 PM
I have the opportunity to graft onto older trees, which gives fast results—fruit in the second or third year and usually graftwood by year two. As a bonus, I get to learn how to make perry and cider, because what else would I do with the fruit? 😂
My second goal is to create graftwood to share and spread these varieties further.
Today, I have 17 different varieties classified as perry pears. A handful bore fruit for the first time last year, but even more exciting is the strong growth that produces new graftwood.
Today, I have 17 different varieties classified as perry pears. A handful bore fruit for the first time last year, but even more exciting is the strong growth that produces new graftwood.
March 3, 2025 at 8:48 PM
My second goal is to create graftwood to share and spread these varieties further.
Today, I have 17 different varieties classified as perry pears. A handful bore fruit for the first time last year, but even more exciting is the strong growth that produces new graftwood.
Today, I have 17 different varieties classified as perry pears. A handful bore fruit for the first time last year, but even more exciting is the strong growth that produces new graftwood.
Four years ago, I got my first grafts of true perry pears, and my goal then, as it is now, was to get to know well-established varieties to understand what defines a good pear for perry. As far as I know, there are no registered Swedish pear varieties suitable for fermentation into perry.
March 3, 2025 at 8:48 PM
Four years ago, I got my first grafts of true perry pears, and my goal then, as it is now, was to get to know well-established varieties to understand what defines a good pear for perry. As far as I know, there are no registered Swedish pear varieties suitable for fermentation into perry.
This one goes in to bottles today, clear with a pale yellow color and a nice touch on the nose of lemon peel and some exotic fruit. It’s a mix of the few perry pear varieties that gave there first fruits, green horse, gin, sweet huffcap and hendre huffcap. Only 5L but I’m still proud! 🍐🍾🥂
March 2, 2025 at 11:58 AM
This one goes in to bottles today, clear with a pale yellow color and a nice touch on the nose of lemon peel and some exotic fruit. It’s a mix of the few perry pear varieties that gave there first fruits, green horse, gin, sweet huffcap and hendre huffcap. Only 5L but I’m still proud! 🍐🍾🥂
114 year old pear tree ”Marguerite de marillat” (closest of the 4 trees) still going strong. Delivers pears every autumn and scions in the winter. In late September the are fantastic and they can be huge, record fruit from the tree weighted 0,642 kg. 🍐
February 28, 2025 at 9:37 PM
114 year old pear tree ”Marguerite de marillat” (closest of the 4 trees) still going strong. Delivers pears every autumn and scions in the winter. In late September the are fantastic and they can be huge, record fruit from the tree weighted 0,642 kg. 🍐
I should have called this one ”hazy harvest” 😅 it was after this batch I start using pectolas and let the pears ripe even more. It taste good thou, lots of fruit almost like a pear jam and a citric touch and just a hint of tannins. All the pears are wildlings and I’m not sure I’ll use them again 😂
February 27, 2025 at 7:03 PM
I should have called this one ”hazy harvest” 😅 it was after this batch I start using pectolas and let the pears ripe even more. It taste good thou, lots of fruit almost like a pear jam and a citric touch and just a hint of tannins. All the pears are wildlings and I’m not sure I’ll use them again 😂
Getting ready for grafting season, it’s still early but some old signs is missing so I prepare signs for new grafts and old ones as well.
February 22, 2025 at 2:08 PM
Getting ready for grafting season, it’s still early but some old signs is missing so I prepare signs for new grafts and old ones as well.