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Old 01-31-2008, 04:40 PM   #1
Brewin_Bob's Avatar
Jan 2008
Spring, TX
Posts: 552

I started making a pear wine yesterday using the recipe from

I chopped up the pear a bit and left it in the mesh bag in the primary fermenter. When I did my first wine with blackberries and strawberries, I crushed the berries per the recipe. My question is should I do the same with the pear? I pressed them a little bit while the hot water had softened them up. Will the yeast have a problem eating the sugar from the pear meat? I'm planning to use Montrachet wine yeast for this batch. For my first wine, I used Cote de Blanc.
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Conditioning:Lemstrac Wine, first mead

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Old 03-27-2009, 06:13 PM   #2
Mar 2009
Somewhere, CA
Posts: 202
Liked 24 Times on 23 Posts

Well, how'd it turn out?

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