That actually makes a lot of sense…I harvested over a hundred pounds of mulberries this year and about 20 pounds were from my one ‘Issai’ mulberry bush, which in my climate/location produces fruit which tastes like grass (not the good kind)…But ‘Issai’ still produces great tasting wine. The same is true for elderberries…Virtually inedible right off the plant, but ferments to an outstanding wine with a lot of “punch”.
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The best fruit wine my friend makes is from small hard simi ripe, astringent wild plums
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Straight pear juice, fermented, is perry. If you use dessert pears, that’s common perry. I made perry from just Bartletts and I was very happy with it. I make all my ciders and perries with White Labs English Cider Yeast and I like its combination of big fruit flavor and dryness.
Pear cider would usually be fermented apple juice with some pear added. When I make pear cider I usually use 20% pear and 80% apple.
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