OBSCZONER

Recipes 

I would skin the pears, simply because I feel like they may be a bit tannic, and the yeasts may not break down them down all the way. Other then that, really no reason behind skinning them

Also, in the past I have added fruit to my lambics after 3 months of fermentation, then done long term again, Now I have the knowledge to wait longer, I plan to try at around 18 months as usully practiced by Cantillon