6 ripe pears (3 lbs.), cored & chopped into small bits (I used my blender). You will need to add 6 tbs. of pectin enzyme as well. I also put golden raisins into this batch (3 lbs.). As Joe said, try to keep the ABV to 12% or less. My SG was 1.088Tell me more about how you added the pears. I'm getting ready to start a Cellar Craft Viognier and was thinking about Golden Raisins.