Thoughts on a spiced pear melomel

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dtfleming

dtfleming

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This would be a 2 gal batch.

6lbs of Wildflower or Orange Blossom Honey.
3lbs of frozen/thawed pears cut into chucks, placed in a bag.
2 cinnamon sticks
1 whole clove
1/2 tsp of nutmeg
2 tsp nutrient
2 tsp energizer
5 g Red Star cote des blancs yeast
water to 2 gallons

everything in primary, let it ride. add more nutrients at sugar breaks.

Thanks
 
Sounds good but it is light on the fruit. Just keep it as is and when fermentation gets down to a gravity of 1.000 rack to secondary on top of 3 more lb of pears.
 
Yea melomels are generally excepted as 3lb of fresh fruit per gallon. Also to have a more pronounced fruit flavor you add half to primary and the other to secondary or just save all the fruit for secondary.
 
I made a perry pyment, and as of now there's no pear or grapes. Smells like a young traditional. I used somewhere in the 3lbs of fruit range but its all blown off. If you want the pears to show it all I would up it to a much larger amount. Maybe 7-9 pounds split between primary and secondary.
 

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