Tuesday, September 7, 2010


5 gallons of pear juice
1 1/4 pounds white sugar
Wyeast 4766 Cider Yeast

The pear juice came in at 1050, added enough sugar to raise it to 1060.
Fermenting at 68 degrees
Racked to keg, og is at 1.006, very tasty. In 6 months to a year, I'll be in heaven drinking this!

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