What's the best way to do them?
cook them and strain the juice?
dice them and pour boiling water over them?
put them in a nylon bag and mash?
just want to have the best idea in my head before I get them so I can act on
> just want to have the best idea in my head before I get them so I can act on
> them quicky!
I'd make perry out of them.
"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields
Jack Keller, The Winemaking Home Page
Sorry for the original omission, but I'm watching a movie while doing
this and lost concentration.
"Jack Keller" <winem...@lycos.com> wrote in message
Lum advices a cold extraction for 48 hrs, then siphons off clear juice
and add yeast etc. Dunno taste difference, but it came out very nice.
Needs lots off acid though, even though the pH is way below 3, stick
to the TA of around 0.6!