Last year, beginner brewers we made 6 one gallon batches of various pear wines with apple (the best) and honey (we are bee keepers). All batches were uninspiring. Bland. This year, weve got 1 gallon batches of strawberry, blackberries and aronia going.
Due to a freezer malfunction, we find ourselves with 2x5 gallon buckets of Bartlett pears to use in wine making. I have wine tannin and acid blend and lots of honey and sugar. On hand, we also have ale yeast, premier Cuvee and some Lavin 1116. I've got acess to a few more aronia berries, blueberries and dehydrated rhubarb and pears. I'm not against buying herbs or spices.
What additives might this group suggest for more interesting wine? Thanks!
Due to a freezer malfunction, we find ourselves with 2x5 gallon buckets of Bartlett pears to use in wine making. I have wine tannin and acid blend and lots of honey and sugar. On hand, we also have ale yeast, premier Cuvee and some Lavin 1116. I've got acess to a few more aronia berries, blueberries and dehydrated rhubarb and pears. I'm not against buying herbs or spices.
What additives might this group suggest for more interesting wine? Thanks!