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Start with 6 gallons of fresh Bartlett pear cider and adjust acidity to 0.6% with …More
10.0 gal (37.85 L) fresh Bartlett pear cider sulfited to 50 ppm SO2 Malic acid to …More
Primary fermentation for 3 weeks at 64° F (18° C). Forced CO2 to carbonate (1.7 vol).