Brewpastor
Beer, not rocket chemistry
My father-in-law had a bumper crop of pears this year. Don't know the varieties, but I have a few full crates sorted. Most are still chilling and ripening but I pressed out three gallons worth last weekend. I went ahead and did a 145 degree pasteurization, added some pectic enzyme and pitch with some yeast I had on hand. The batch is finished fermenting now and being cold crashed. I will let you know how it goes.
