Hello,
Either nobody has asked the question...or I got tired of searching through all the threads. I'm about ready to make my first batch of cider, and I'm looking for some experienced input. I was going to do an apple cider, but I've decided on pear. My question to you: What are you thoughts on using canned pears? I can't seem to find much information pro or con to my question. The only real information I could find was ONE person saying it will leave a metallic taste in the final product. What say you? Lastly, the original plan was to do an apple this past weekend. I picked up a vial of WLP775 English Cider Yeast. Would this strain still do well in a pear cider? I'd be interested in reading your hard pear cider recipes too. Thanks!
Either nobody has asked the question...or I got tired of searching through all the threads. I'm about ready to make my first batch of cider, and I'm looking for some experienced input. I was going to do an apple cider, but I've decided on pear. My question to you: What are you thoughts on using canned pears? I can't seem to find much information pro or con to my question. The only real information I could find was ONE person saying it will leave a metallic taste in the final product. What say you? Lastly, the original plan was to do an apple this past weekend. I picked up a vial of WLP775 English Cider Yeast. Would this strain still do well in a pear cider? I'd be interested in reading your hard pear cider recipes too. Thanks!
