growlrr
Well-Known Member
Hi guys - I'm very new to the whole mead making hobby (still racking my first batch), but I am dying to try my hand at a Perry. I plan to make just a gallon with Anjou pears, a little vanilla and cinnamon with either Pasteur Champagne or Lalvin D47 yeast (and recommendations on which one would be better?) Having never done a melomel (or much else), do I need to worry about adding pectic enzymes, acid blend, wine tannin, etc, etc? I'm planning on adding the pears for the primary and then racking off onto another pound of pears and racking to clear on the third. If it sounds like a know what I'm talking about, don't believe it for a second! Any suggestions on time timing for primary, secondary racking, pitfalls to look out for, etc., etc. would be most appreciated. Thanks!