Pear Pomace for Brandy
Posted: Tue Aug 30, 2011 8:21 am
The local cidery is pressing Bartlett's today, and they are offering me the pomace, all the mashed up pears that have been pressed. I'm going to get about 50 pounds. I've got a 50 gallon stainless fermenter that I'm going to throw them in. I was thinking about adding some sugar and yeast nutrient, using bread yeast, and letting her rip. Any advice?