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Old 08-14-2011, 05:56 PM   #11
RobWalker
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Nov 2009
Birmingham, England
Posts: 903
Liked 11 Times on 10 Posts


I highly suggest a weaker Perry if you have fresh pears available. Make it about 6% - it'll ferment out dry - and age it for 6 months, and it'll be absolutely delicious.

 
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