I stopped by the local fruit and veggie market today and
scored 26 pounds of VERY ripe pears for $3.00.
Couldn't let a deal like that slide by.
I got one of Jack Keller's recipes, cored and de-stemmed
almost all of the pears, and the batch is now sitting in the kitchen
waiting for me to add the yeast tomorrow.
The pears were actually too ripe to cut up so I just squished
them into the primary.
Last year I made some apple wine which turned out to be
extremely sweet - so now it's a desert wine.
I don't mind a sweet wine, but I'd like this one to be just
slightly sweet if not dry. Anything I should watch for?
Any hazards with using pears that are that ripe?
BB
