No recipe per se, but if you do the "freeze/thaw" method on the pears, then just let the juice run out naturally as it defrosts (perhaps use some ascorbic acid/vitamin C to prevent too much/any oxidation), then the pulp can be pressed. Then just add your favourite honey to bring the gravity up to a level that you're happy to ferment at.I've been given about 35 pounds of local pears (after cleaning). I just robbed the hive of the last honey for the year.
Anyone have a Pear Mel recipe?
On a small scale,I have blended perry with mead,but on a larger scale,considering the price of honey,I have been reluctant to ferment them together due to possible clarity issues. "Making Wild Wines and Meads" has a recipe that uses honey and sugar.If you use the recipe,I'd be curious as to how it works for you.
It sounds very nice.I'm sure that you will continue to enjoy it even more.
If you get a chance,post your SG readings.
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