How much sugar

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Thig

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I am not exactly a beginner but this is sort of a beginner question. I want to make my first all fruit wine, I have about 100 pounds of pears cored, quartered and in the freezer. I don't want to add any water but how do I know how much sugar to add? There is no way to take an SG reading with this thick pulp.
 
Can you get a strainer bag? Put you pulp in the bag and squeeze it into a pitcher until you have enough juice to test. I have to do this with slip skin grapes which are real pulpy.
 
So basically I have to get enough juice out of this pulp somehow to determine what the SG is without any sugar addition and go from there.
 
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I guess once this is thawed and I mash it I have visions of it looking like Apple sauce and wondering how do I get an SG reading on that. Thanks for the reply.
 

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