Rick, I core them, chop roughly and put in nylon straining bag with
1/2 to 1 pound of golden raisins. Tie bag and put in primary. Mash pears and pour boiling water over crushed pulp. Add crushed Campden tablet, acid blend to 0.55-0.65, tannin and yeast nutrient. Wait 12 hours and add pectic enzyme. Wait another 12 hours and add yeast. Cover with muslin. Stir daily, squeezing bag gently to extract flavor. When vigorous fermentation subsides, remove bag and let drip drain one hour. Do not squeeze or wine will be difficult to clear. Return drained juice to primary and allow to settle 24 hours. Siphon into glass secondary, fit airlock, and set aside. Rack after two-three weeks, top up, and refit airlock. Rack again every two months (at least twice) until wine clears. Rack again, stabilize, wait two weeks, and add 1/8 to 1/4 pound sugar (depending on your taste) dissolved in
1/8 cup water. Bottle and age 6-12 months before tasting. Serve chilled.
Jack Keller, The Winemaking Home Page
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