I was thinking the same with regards to adding mint. Did you ever add it to your 5 gallon batch? if so how much did you use? Im guessing you used fresh leaves?
so the pear cider turned out to be that bad/flavorless? I was hoping to do something with this one.
Just curious, how did you get it to ferment when the cider is pasteurized? Anythoughts on a blend with apple cider, maybe a 5 to 1 apple to pear?
I saw this today and it got the wheels turning but it said it was pasteurized. I thought nothing could be done with it. I was looking to make a 6.5 gallon carboy of this stuff. Thoughts? It seem like you guys have had success. Anything else you'd do recipe wise?