This was a test batch as i am not sure how these pears do making hard cider. they are delicious but not overly sweet and very juicy. (not sure what kind of pears) I just bottled 5 gallons and it fermented well. nice strong ferment from wild yeast. i was totally unprepared so i didnt have much to go off of. i pressed the pears and got about 5 gallons of juice. i added 4 cups sugar (didnt take og) 1 cup of strong black tea and 1 lemon cut in half, but not squeezed. I fermented in primary for 3 weeks and then bottled in wine bottles. problem is when i tasted it it was very sour. like a lemon sour (maybe from the lemon) . i am going to let sit in the bottle for some time and then i will taste. i did make a wine from the scraps when i canned some and used white sugar and that turned out really well. very delicate refreshing wine. but this is not so good. i was thinking maybe using apple juice and do 50/50 and maybe next time i will have more supplies to add tannin and acid. Any thoughts or suggestions on what went wrong here?