Concerning fruit set on Flavor Supreme: we have a big tree (relative to my other fruit trees) that blooms heavily, but have never had a heavy fruit set. I also see very few bees in the tree, even when the nearby apricots have bees. I do see some houseflies and other insects on the blossoms. I put vases of more attractive blossoms (Burgundy, Santa Rosa, etc.) in or behind the tree. Bees seem to be somewhat more interested in the blossoms in the vases when they start to wilt, for some reason. Sometimes they are also attracted to the water/lemon-lime soda in the vases. Flavor Supreme is great when picked at the right time. I seldom thin much, and the fruit are huge due to light fruit set. The fruit loses quality for me when left on the tree too long once it gives to the touch. Sometimes I get some fruit drop, too. Dropped fruit cracks, but it's still so good that I cut out the cracked part and eat the rest. Hand-pollination of apricots is easier than hand-pollination of plums and Pluots.

Here's the recipe I used. Pear Wine (one gallon) 7-8 lbs. pears 2 lb. white sugar (or until specific gravity is 1.085) 1 lb. light raisins (or 1 c. grape concentrate. use white grape to maintain color) 2 tsp. acid blend 1 tsp. nutrient powder 1/2 tsp. pectic enzyme powder 1 campden tablet 1/2 tsp. anti-oxident powder (I omitted) Enough water to make 1 gallon Lalvin EC1118 or other champagne yeast Crush and press pears if possible and use only the juice. If this is not possible, crush the fruit and ferment on the pulp. Chop the raisins if using. Put all ingredients except yeast and anti-oxident powder in primary fermenter (i.e. big tote or bucket..food safe). Cover lightly with lid or plastic sheet to keep out dust, etc. This is your "must". 24 hours later, add the yeast. Must should be at about 70 degrees. Ferment 4-5 days after fermentation becomes apparent (bubbling, frothy). Stir daily. After fermentation time (or when specific gravity is 1.040), rack into gallon jar and attach fermentation lock (bubbler thingy that allows the gasses to escape and no air in). Rack again in one week, two weeks and four weeks to clean jar. Then rack every 2 months or until wine is clear with no sediment on the bottom. Age 6 months. Add 1/2 tsp. of anti-oxident powder before bottling. Should yield a wine with approx. 11% content. Yummy! Hope this is helpful! Deanna

You're right Terri it should make it a little easier for me with only 24. Nice manageable number. If anyone hasn't sent me their address and full name please email me as soon as possible. Or if anyone has moved recently please make sure that I have your new address. Thanks, Ann Here is the final list: 1. Lee 2. Maryanne 3. Jessica 4. Shelley 5. Linda 6. Diane 7. Terri 8. Diana 9. Karen Becky (Booberry) Brenda Blueiris Gina Michelle Susie David Andi Nancy Lori LindaP Katie Alison Pam (Dedtired) Ann

Actually other fruits also have yeast blooms, as it is called. Yeast has successfully mutated to colonize anything and everything that it possibly can, including human beings but, that is neither here nor there as to this discussion. Their are many, many varieties of yeast, as is evident with the wine making yeast that comes from different regions of France that can be purchased through a vinters supply. Some fruits have been used for their wild yeast to start sourdough starters as well. Mother Earth News once did an article on fruits and wild yeasts, and it was a wine making article. Personally I enjoy country wines, and sometimes drink them young. Some wines lend themselves more to that than others, of course. If you are wanting to make a wine to be enjoyed while young then you may want to try using a yeast that is more specific for that purpose. Lalvine yeast offers a type labeled 71B-1122 that is suited for that purpose. If you are not stuck on making your own Beaujolais Nouveau, and would like to try a country wine that is fairly good when young, then you may like to try making one with any of the various cranberry juice cocktails on the market. They now have cocktails with raspberries, strawberriess, and one called wildberries, among others worth making a wine with, and that bypasses dealing with a must. Easier than pie. By the way; even though yeast does exist on other fruits grapes are indeed the only fruit where the fruit is allowed to use its own yeast for the fermentation process. A wine making yeast, which is a grape yeast, should always be used for country wines that are made from various fruits and vegetables other than grapes. The natural yeast that may occur on other fruit is first killed of with sulfur tabs before adding the much more desirable wine making yeast. Perhaps this need not even be said here but, although making wine with baking yeast can be and has been commonly done,to me there definitely is a big difference. I have known several country folks over the years who make their wine that way.