A Gallon of Pear Wine
- 1/2 envelope of champagne yeast (EC-1118)
- ~4 litres of steam-expressed pear juice (one of which was already fermenting!)
Already the activity has slowed down, after a week or so of this being a very entertaining sight on our kitchen counter… We called it our lava lamp, because of the beautiful movement of the bubbles.
Now, how long to leave it…?
