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Bottling with whole spices does in fact work. I Just tasted a bottle of a cranberry cider that I added a half stick of cinnamon and a clove to at bottling a month ago, great flavor and cool look. I wish made more for gifts. I did give them a 15 min soak in vodka prior to bottling.

Hey another Flagstoner! Just moved away from there so my wife could go to school in Boulder, I miss it.

Yeah in the future I won't mess with soft pears, just firm ones that can be pressed.

I agree with sanitizing the whole spices in a bowl with some vodka. Then put them in the bottles with a little bit of the spicy booze. Don't want to infect all that hard work.

Powdered spices will not dissolve. Ground cinnamon cloves and nutmeg are woodlike. I think powered spices would settle out but you would have to pour carefully or strain each bottle, there is a chance of disaster, 40 some bottles of chewy brew. I would be inclined to use whole spices. Like...

It is thin. I am out of fresh pears. Could I add some juice concentrate or something else to help bulk up the flavor? It could use some tannin and acid blend I'm sure.

I recieved a bunch of bartlett pears that were too soft to press, I ended up boiling them into purified water with nutrient, citric acid, and pectic with a little whole sugar to bring it up to 1.075 OG. The fermentation went great but upon racking into secondary it tasted pretty damn bland...