I have the same problem with an Apricot that I am trying to make from puree.... Fully a quarter of the carboy is heavy sludge. I racked the fairly clear wine and I poured the sludge thru a fine nylon straining bag... I strained out quite a bit but the stuff that came thru the bag is still pretty thick. I guess we will just hhave to wait and see how it comes out.
I tried a Blackberry Puree wine... and I ended up with three gallons from what started as a five gallon batch.
Later, A.J.
I scooped out as much of the solids as I could with a colander, then racked
>to clean containers leaving a good bit more solids behind. Fermentation is
>still evident (SG measured at about 1.03, but I'm unsure what effect the
>degree of solids had). I've debated straining thru a fine mesh bag, but
>think I'll wait a bit longer.
>
>Bart
>
>
>> I think your batch should be okay. Although I have not tried pears, I do
>> prefer to freeze my fruit before I make the wine. Freezing seems to break
>> down the structure of the fruit so you get more of the fruit taste and
>> color. In some cases, like strawberries, I do get a lot of sludge, but I
>> just rack the good stuff off the bad. In cases like strawberries, I try >to
>> make a bit more for topping up. Plus after racking, you might try putting
>> the sludge in a bottle in the fridge, it might separate - the real heavy
>> stuff will fall to the bottom and the clear wine will be at the top. I've
>> done that with strawberries and watermelon, with much success - I was able
>> to get another cup + of clear wine for topping up later on.
>> Darlene
>>
>> > I've got a batch pear wine in primary now. I didn't have time to start >> the
>> > batch when the pears were first ready (picked and allowed to sit for a >> week
>> > or so to ripen), so I sliced, bagged and froze the fruit. Last week I
>> > started this batch, and the frozen pears have virtually dissolved! >About
>> > all I'm able to strain out now is the skin!
>> >
>> > Don't know how this batch will turn out, but I'm not enthused over >> freezing
>> > the excess harvest for later batches!
>> >
>> > Bart
>> >
>> >
>>
>>
>