What was your starting SG? And what was it when you racked to secondary?
I would wait until the SG bottoms out and remains the same 3 days in a row. Rack, and remove off the gross lees add Camden and wait another 3 weeks, rack again and then add fineings if you like.
I generally just wait and time will take care of it. But...patience is a virtue. Maybe someone else has a better way or methods that are more beneficial to your cause.
Well - I've wondered how strong a flavor pears would present. You might try a little bench test and back-sweeten it up a little. Most fruit wines really improve in flavor with even small amounts of back-sweetening - I've seen marked improvements raising the SG to 1.000 or 1.002
I was thinking the same thing scooter. I have a full 5 g carboy plus two bottles now so I can do bench testing with one of the bottles. It’s not a bad taste dry just cannot quite describe it. I may experiment with some pear extract if I can find it.
I also have 3 g of white kumquat wine aging...that one really is indescribable!
Black Currant has become my nemesis for fermentation. Can't get a batch to ferment dry. Next round will be starting with low ABV mark and then step feeding. Love the flavor but grrrrr the process with Currants is tough. Peach - REALLY love the flavor but clearing is a real PITA.