PEAR & GINGER

5 gallon

18.8g Go-Ferm

376ml water

15g CY3079

37.7g Fermaid-O

1.130 SG / 30.18 Brix (just honey)

1/3 sugar break = 1.085

1.020 Estimated FG (before secondary fruit addition)

1.035 Estimated FG (after secondary fruit addition)

Honey Options:

17 lbs Orange Blossom or Tupelo honey

Other Ingredients:

1.5 lbs of fresh ginger (washed and sliced) in primary

15 lbs of diced pears, skin on, frozen & thawed in secondary

Add your honey into a bucket and top off with enough water if needed to reach the starting gravity listed above. Add your sliced ginger (in a mesh bag) to the fermentation vessel.

Follow the Yeast Handling and Nutrient Addition process on MMR.

Allow fermentation to finish and rack into secondary vessel on top of thawed pears. Rack off pears after 14 days.