Recent content by divedeep

I have made hard apple cider many times, and have had much success making a champagne like product. This is my first attempt at using pears. I have previously used white sugar. Maple sugar is made from cooked down maple syrup and is not as refined as white sugar, so I am thinking it will take...

I have five gallons of pear juice that I fermented with champagne yeast. It now has aged for a few months in a carboy. I also added light toast american oak. I have champagne bottles and want to carbonate it in the bottle. I will filter the cider before bottling and I want it to be similar to...