I am planning on making some Pear wine this year. Does anyone know the approximate juice yield for pears. I know that most recipes I have seen call for either four or five pounds of pears per gallon and about 6 or 7 pints of water per gallon so I am assuming that the yield is somewhere around a quart or maybe less per 5 pounds of fruit. I am planning on using the hard cooking type of pear.
If anyone has some award winning recipe(s), I would appreciate this also. I have already looked at Jack's site.
About 30 years ago I made a dry pear wine from some VERY hard pears and it turned out excellent. Of course, I don't remember just what all I did but I do remember that I just cut up the pears and fermented on the pulp - which I guess most people don't recommend.