crazyhorse67 Posted September 12, 2014 Share Posted September 12, 2014 has anyone tried cooking pears in the mashtun to break them down , then cool and add yeast for fermentation? Link to comment Share on other sites More sharing options...
MDH Posted September 13, 2014 Share Posted September 13, 2014 I seriously suggest finding a way to crush them manually, beginning fermentation with water and coarsely crushed pears, then adding pectin enzymes to speed along fermentation. Cooking the pears first could soften them but it can't be done without an impact on flavor. Link to comment Share on other sites More sharing options...
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