Pectolase addition to mashed pears

Not that I know diddly about making country wines, but IIRC pears are _soft_ when ripe. Are you sure it's harvest time? If so, has the fruit been properly fed & watered? How do they _taste_?

As for the enzyme issue, follow the directions from the manufacturer. In general, using less extends the time required for it to work - as well as vice versa.

Tom S

I made some pear wine from some Bartletts this fall back last month when the harvest was. You are correct that they are very "pulpy" as the pulp is very fine and this wine takes forever to clear. There really was nothing to press after fermentation because the pulp was so fine. I basically let it settle and racked off the fine lees. I used pectic enzyme in my wine and may still have to use some finings...but I will be patient and let it sit for several months and see how it progresses. I followed the instructions on the pectic enzyme to determine how much to add.

Considering the pears have a PH of 3.3 and a SG 1.050 they are quite ripe. Unlike grapes which have very fine skins and very little pulp, pears have very woody cores and a lot of pulp held together by pectin. I'm also using winter pears which are not like the William Bon Cretien Jason mentioned as they have a very granular texture even when over ripe. You wouldn't try eating these pears fresh they are just that bad but they have excellent juice and canning properties. The juice is pressing at about 2 to 2.5 gallons per bushell but the effort required to squeeze the mash is tremendous.

JF,

Pears do contain a high amount of pectin, but this doesn't require extraordinary amounts of pectic enzyme. My last pear melomel was 30 lbs of assorted pears in a 6 gallon batch, and recalling without my notes in front of me I didn't use more than the typical 10-12 drops of liquid pectic enzyme added to the must, and it finished without any haze.

As to pressing, I don't own a press but I did freeze the ripe fruit, and upon thawing it pretty much fell into a mush, which I simply poured into a fruit bag and tied off.

My third batch of Perry this year... so far so good.... it is just finished fermantation about 3 weeks ago. My process is. Barlett pears. I pick them after many of them have dropped, it makes picking easier too. We have a fruit chipper ... hopper with a drum with screws and driven by a 1/4 hp motor. I chip them and put them in the apple press. gaining lots of juice... More than 10 gal usually from our 1 tree. I put the juice directly in a 45L - (10 gal) carboy and use EC 1118. and 4 tbsp of yeast nutrient and 1 tbsp of pectin enzyme. The brew puked slightly so next year ... less nutrient. 3 tbsp of acid blend and 5 K of sugar to an sg of 1090. I just racked it off the lees yesterday, Nice taste so far.

cheers Marv

A 10 gallon =glass= carboy?????????? Did you get this in America???

These are plastic. not glass... however several years back my mother in law gave me 3 12 gallon carboys .... glass ...round balls (pear shape) with wide tops .. surrounded by wicker baskets. I have no idea where and when she got them she is gone now, so can;t ask her. they are fantastic.

cheers Marv on Salt Spring Island on the west coast of Canada.

DRAT!

however several years back my mother

Japanese fishermen use something similar as floats to hold nets in position in the water. Bob< Roanoke Island, NC

In message , islander writes

Sulphuric acid used to be supplied in them, I believe. Or at least here in the UK it did, many many years ago.

cheers, robin