Atek
Well-Known Member
- Joined
- May 6, 2010
- Messages
- 429
- Reaction score
- 35
Just starting this to log some funk goin on with my pear melomel. Have not yet tasted this and it is about 1 month into ferment, was a very high og brew. Some of the pears that were pressed were a bit bruised and soft to the core so I am kind of expecting an infection. Everything was sulfited prior to ferment. I plan to take a gravity reading here soon and if it's low enough ill rack and stabilize with a bit heavy on the campden. If anyone has any input it's more than welcome
Edit: it smells fine so far
Edit: it smells fine so far