" I am brewing my first pear-wine this year ". Thanks, Yoon, for the vivid word-picture you paint. Can I suggest you try with your pears what I do with the apples from my lawn? I crush them for cider (5 gallons) (pears make perry) and that is set to ferment with its own yeast although sometimes I add a starter to get it going. The dry pulp then has large amounts of boiling water poured over it and it is allowed to steep for a day or 3. The flavoured water is then put into another keg and elderly honey is added at the rate of 20lb to 5 gallons (Imperial). It needs yeast as the boiling water will have killed any naturally there. I still have a little of last year's. It is tawny coloured, clear as a bell, dry as a bone, has a woody/appley flavour and is very warming on a cold evening. Half a pint is enough! Chris **************************************************** * General Information About BEE-L is available at: * * http://www.honeybeeworld.com/bee-l/default.htm * ****************************************************