BobCalamari
Member
Plan:
water
7.5# honey
lemon and orange juiced
in a 3 gallon carboy
pectic enzyme
yeast nutrient
campden
D-47 or cotes des blancs for yeast?
ferment this normally, then rack before the primary finishes adding some quantity of thinly sliced pears laid out on a blank of cedar and grilled. then rack again and bulk age.
thoughts? would this taste good or am i crazy?
water
7.5# honey
lemon and orange juiced
in a 3 gallon carboy
pectic enzyme
yeast nutrient
campden
D-47 or cotes des blancs for yeast?
ferment this normally, then rack before the primary finishes adding some quantity of thinly sliced pears laid out on a blank of cedar and grilled. then rack again and bulk age.
thoughts? would this taste good or am i crazy?