Cugel
Well-Known Member
Ok,
So the expensive "pasteurized" pear I just obtained to make Perry has started to spontaneously ferment. Go figure.
What should I do - sulfite and stop that ferment and restart with an ale yeast - notty or such? Let the ferment work itself out and then add ale yeast?
Not panicking, but getting nervous... don't want all that good stuff wasted!
Thanks!
So the expensive "pasteurized" pear I just obtained to make Perry has started to spontaneously ferment. Go figure.
What should I do - sulfite and stop that ferment and restart with an ale yeast - notty or such? Let the ferment work itself out and then add ale yeast?
Not panicking, but getting nervous... don't want all that good stuff wasted!
Thanks!