Fruit prep: Cored and cut into chunks but not pealed. I froze the chunks until I was ready to use them. I fermented them with a little water and sugar added to get the gravity to a level I wanted. After fermentation was complete, I drained and strained everything. I was expecting to press but honestly the fruit broke down so much it was like apple sauce toward the end. Separating the juice took FOREVER! But, I was patient.
That's a goo point and if one is supposed to avoid over exposing a wine to O2 then letting hang and drip for even 30 mins seems like a poor idea. I do squeeze the fruit bags and use a stainless steel strainer but I try to work quickly and get it bottled up. Like others do I take that last super cloudy wine from the strainer and chill it for a day or two and that normally aids in getting the majority of the gunk to drop out.
i'm calling foul,,, your not gettern that to run thru your pump ,nore into your bottles,
OK, how do you measure the gravity? At the time you have sugars trapped in the pears, so how do you know what your real sugar content is?
Add pectic enzyme at least 12 hrs before then push a sieve into the must and allow juice to collect inside the sieve. Dip out the juice into a hydrometer column to measure with a hydrometer.
Did you ferment the whole fruit? I’m going to start a batch here shortly.
