For those that do any Pear cider, I just sqeezed about 10 gallons of bartletts. I may go with heavy honey concentration on one for a cyser.
Last year, I did about 5 gallons, while nice, pears are simply a mellow fruit and looking for ways to bring out more flavor of the pear or at least more flavor in general to the final product.
Cinnamon sticks?
Last year, I did about 5 gallons, while nice, pears are simply a mellow fruit and looking for ways to bring out more flavor of the pear or at least more flavor in general to the final product.
Cinnamon sticks?