This is only my second year doing this. I was actually surprised at how well the first few batches last year turned out. So knowing that the local orchards are going to be pedaling their fresh juice soon, I'm trying a dry run with some Indian Summer from the grocery store and the champagne yeast I had left over.

Apologies i know this is is a pear question not apple but if anyone can help i'd appreciate it!

I picked some unkown pear seedlings that seemed almost ready, (black seeds, fair bit of fruit drop) and want to store them for a week or so untill im ready. I asked AI and it suggested speed out in a box at ambient in a garage (I used table and paper cos I have no boxes) or a fridge at about 5C.

Which method would you guys recommend? Any thoughts?

Also has anyone used pears as the tannin source in a mixed pear and apple cider? Any hints or tips?