I am looking for advice on running a second batch of pear wine. A little history. I had 60+pounds of pears on the ground mostly that fell from my 2 pear trees after harvesting some for ourselves. I picked them up, sorted, rinsed and cut into chunks and got about 40# of fruit. Then I added a couple of pounds of wild cherries and sugar water, then heavily dosed with K-meta, pectic enzyme and ran a first batch (EC1118). I just racked it and have 5 gallons under an airlock S.G.=1.002. Tastes awesome By the way. Just had some with breakfast. There is still a bit of residual sugar and good looking chunks of pears left and I want to run a second batch. My thoughts are to add sugar and water, but at what S.G.? I figured 1.08 or so. I will add a bit more pectic enzyme as well. Any other additives...tannin, acid blend or something else? Thanks! Steve.