1 x glass of honey (Aldi - about 500 ml.)
1 x 2 pound can of Golden Syrup
5 ripe pears (don't know what kind)
Heat water to about 50 - 60 degrees C. Add the golden syrup and honey. Stir until dissolved.
Add some lemon acid and a bit of tartaric acid.
Cut pears up in smallish pieces, add to the mixture and let cool down.
Add pectolase, yeast nutrient, add activated champagne yeast.
2011.03.20 starting SG = 1085
2011.03.9 SG=990 Stopped fermentation, next step is to put into glass for aging.
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