I started this six gallon batch of pear last Tuesday. The recipe I used and specifics are as follows:
3 Gallons Pear Juice From Steamed Pears (27lbs)
1 tsp Ascorbic Acid
5 tsp Acid Blend
4 tsp Pectic Enzyme
3/4 tsp Grape Tannin
5 tsp yeast nutrient
1 tsp yeast energizer
1/4 tsp K-Meta
9 lbs Sugar
1 Can White Grape Concentrate
2 packs of Cotes De Blanc Yeast - I divided into two, three gallon batches. The beginning sg was 1.084. I rehydrated the yeast and pitched 12 hrs after adding pectic enzyme.
The pear juice waiting on the yeast.
The yeast after 24hrs.
Transferred to secondary on 01/25/09. The airlocks are merrily bubbling away.