" 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
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