Not terribly impressed with last years ***ly pear wine, but don't
understand whats happening.....
it feels "thick" in the mouth, almost like a real heavy mead might.
Its completely dry, I should add. While it feels thick in the mouth,
it has no legs in the glass, I should also add. ***ly pear is gooey
when you make your must ( I make mine from juicer-juiced juice with no
boiling ) but I have always added extra pectic enzyme in the past and
not encountered this before.
The wine was produced per jack kellers recipe, except for doubling of
If anyone has a best guess as to why this feels so thick in the mouth,
and what chemical or substance might be most likely responsible, I'd
love to know.
***ly pear is my local inexhaustible free fruit . I planned to
double production this year, but I would like to figure this out
Thanks in advance