jackwhbrown
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- Sep 18, 2022
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Hi everyone
I made this perry back in February (juiced the pears, added sulfur dixoide, champagne yeast a few days later, racked off after a few weeks then bottled with 5g of sugar)
It made for nice drinking over the summer, but all the remaining bottles have developed this solid. It's not sediment: it's grown from nowhere.
Do I need to throw it all away?! If there's a way round that I'd be relieved.
Thanks
Jack
I made this perry back in February (juiced the pears, added sulfur dixoide, champagne yeast a few days later, racked off after a few weeks then bottled with 5g of sugar)
It made for nice drinking over the summer, but all the remaining bottles have developed this solid. It's not sediment: it's grown from nowhere.
Do I need to throw it all away?! If there's a way round that I'd be relieved.
Thanks
Jack
