Step 1: acquire pears
Step 2: hit pears with sledgehammer until soft (highly recommended to add pectic enzyme)
Step 3: press out pear juice
Step 4: ferment
Step 5: get plastered
Step 2: hit pears with sledgehammer until soft (highly recommended to add pectic enzyme)
Step 3: press out pear juice
Step 4: ferment
Step 5: get plastered
😁13🔥5🤣3👀2⚡1
Yield is roughly 17 liters of pear juice
This year the pears were much less sour and much sweeter so its gonna be pear wine and not brandy
This year the pears were much less sour and much sweeter so its gonna be pear wine and not brandy
The Alchemist's Shack
Photo
Potential ABV was at 7% originally, added enough sugar to bump it up to 13%
⚡5