Aquanator
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- Joined
- Sep 13, 2013
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I recieved a bunch of bartlett pears that were too soft to press, I ended up boiling them into purified water with nutrient, citric acid, and pectic with a little whole sugar to bring it up to 1.075 OG. The fermentation went great but upon racking into secondary it tasted pretty damn bland. The must smelled strongly of pears but apparently not enough was extracted.
Iron chef creativity time, what would you do?
Iron chef creativity time, what would you do?