well, now you tell me!
honestly, I only lose wine at bottling, so you really think a full half gallon is needed? I'll siphon until I'm pulling solids, so my rack-to-rack yield is pretty constant, but my clarification time is high.
but yes, it's pretty heavy on the solids and is thick. I actually had to cut the stuff 50/50 with water to get a Sg reading - it was too viscous otherwise.
I ran it right up to a gallon, corrected to 10.5% and 0.70 acidity. to get to 1.5 gallons, adding half a gallon of water with 1lb sugar and 2 tsp of acid blend would keep me steady, but dilute to pear out.
I've never worked with a puree, so I'm all ears.
recipe (qualifier, i have better notes, but until I know it's good I don't want a bad recipe floating around) now is 2 bottles puree, 2 asian pears coarse chopped and covered in sugar then heat reduced in just under 3 c. water, just over a quart of water with just under a pound of sugar, and about 5tsp acid blend/gallon. it smells *very* peary, so I have high hopes.