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I have 56lbs of pears cored and cut into about 1 1/2” chunks in the freezer, not sure what type they are, they were quite firm but ripe, I think an old time cooking pear but again not sure, they tasted good, not real sweet. My questions are would you ferment in fruit bags or boil and use the...

Hi new guy here, been on the forum for a while decided it was time to introduce myself , been making mostly fruit wines to this point, did do a stags leap merlot kit that bulk aged for 8 months before bottling, pretty good wine at this point but should get better, I now have 56 lbs of cored and...