Jamjar1982
Active Member
- Joined
- Nov 27, 2013
- Messages
- 60
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Hi all. Just looking for any thoughts on using Medlars in a mead or wine. I know what they are and how to blett etc etc but I'm more curious about the actual process of using them in the recipes... I.e once bletted would you put them in a pan of hot water then strain the juice after?
Any and all thoughts greatly recieved.
Many thanks
Any and all thoughts greatly recieved.
Many thanks
