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norm
 
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Default Perry Fermentation - natural yeasts and malo-latic fermentation

I am looking for some information from anyone who has made perry (pear
cider) if they rely on naturally occuring yeasts on their pears or
sulphite and pitch a commericial wine yeast (eg ale yeast or wine
yeast) and if you do a second malo-lactic fermentation with pears.

Thanks, Norm
 
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