My pear was one of my first wines I did. I used maybe 5 times the amount of Pectic Enzyme. I had so much pulp in my primary I did not know if it would everclear.
After primary I transferred it into another bucket with a super fine mesh brew bag. I then placed my racking cane between the bucket and the mesh bag and used my All in one Wine pump to draw most of the liquid out. With the pulp in the bag i was able to swash the bag around allowing the liquid to seep out. The bag contain most of the pulp.
In the end, it cleared really fast. It was clear in a month. I thought it cleared amazing. Beautiful Amber color. It is still ageing in the carboy. I'm thinking about bottling it after 3 months cleared. So maybe the end of January. It is 12% ABV dry. You can taste the pear. I plan to back sweeten slightly to may taste. I plan to try the pear concentrate as a back sweetener to infuse a little more pear flavor as I sweeten it.
I started it on 9/10/2020
This picture you can see a larger mesh bag that I started with. Much of the pulp passed through the large mesh bag.
9/14/2020 - 4 days after pitched yeast
Transferred to this fine mesh after primary. It caught a lot of the small pulp.
After racking from fine mesh bag and sitting for a few days. 9/24/2020 - 2 weeks
after a week racked again.
9/28/2020
10/8/2020
10/21/2020 - Cleared.
