Just got roughly 70 lbs of stone pears, winter pears , little pears? very sweet quartered them culled the bad ones roughly 30# per batch , potted and steamed them in a little water ran them through a squeezo strainer which removes most of the skins , seeds, stem bits . leaves you with a apple sauce consistancy, put that in a nylon strainer bag about 2 1/4 gallons in my primary. Heres a recipe I found any advice would be appreciated . Can you get a good sg with all that pulp? i'm thinking of lowering the sugar to get a 1.085-1.095 sg starting point ?
I used 30 # pears
the recipe is for 1 gallon
6 pts water
4 cups sugar
2 1/2 tsp acid blend
2 tsp pectic enzyme
1 tsp yeast nutrient
1 camden tablet ( i'll use 1/4 tsp potassium metabisulfate / 5 gallons)
1 package wine yeast (red star champagne is what I have on hand )
I used 30 # pears
the recipe is for 1 gallon
6 pts water
4 cups sugar
2 1/2 tsp acid blend
2 tsp pectic enzyme
1 tsp yeast nutrient
1 camden tablet ( i'll use 1/4 tsp potassium metabisulfate / 5 gallons)
1 package wine yeast (red star champagne is what I have on hand )