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[Claude Jolicoeur <cjoli@gmc.ulaval.ca>]

A 08:54 03.12.03 -0600, vous avez écrit :
> I made a Pyrus ussuriensis hard cider this fall which I have been
>describing as sprightly, but wrongly so, I am afraid. It is all sourball
>and no kiss; there is only mocking laughter, and the prize is not worthy of
>pursuit. 
> Has anybody done any better with P.u. cider? (P.u. - a more apt
>description than sprightly)
>
>Dave 
>Outer limits of zone 4

Dave,
I have used Golden Spice to make a good perry (pear cider) - it was mixed
with some juice from Patten. The perry is quite good, without any excessive
acidity (no more than a good dry apple cider).
The parentage of Golden Spice is not known for sure, but it surely contains
a good proportion of P.ussuriensis. It is however much more palatable that
the only pure P.ussuriensis specimen I have had the opportunity to taste.
Claude Jolicoeur
Quebec