Add a second can an make a six gallon batch, as for yeast afteru0ing a second can then water to six gallons ii would pitch a yeast of either EC 1118 or k,1v,1116; b9th of them yeasts will run up close to 20%,,, then come t8me to bottle back sweeten using grandular honey, not 9owdered and not liquidm,,,,, try it what you got to lose, I make bunches offpear/apple blend and use grandular honey t9hide the taste of alcohol, I can't keep it around here, people kövwee it! Using granular honey to back sweeten I r7n my SG up to 1.030. Let it age a few months,,, you should not be disapointed unless you like your wine to taste like dirt! , chalk, old leather AN so on,,,,
QUOTE=Scooter68;635883]How many and what size cans? Vintner's Harvest is good stuff but for 4 gallons a single 96 oz can is going to be pretty thin wine. If you used two then you should be ok.
But WOW ! 1.150 for a starting SG - THAT's more sugar than any yeast can handle - at least the ones I've seen. They top out at 18% ABV and your SG if fermented down to .990 would hit 21% Even down to and SG of 1.100 it would be more than common yeasts can handle. Normally we figure the wine should ferment down to .990. If you get that SG down to 1.100 and it ferments dry your ABV would be 14.4 and that's higher than most folks like. Starting at 1.090 and fermenting dry to .990 would put your ABV at 13.13. High but not rocket fuel.
SO if you used two cans, you can add water or pear juice to thin it down some. Increasing your volume to 5 gallons or perhaps 4.5 if that gets the SG down enough. I personally like a higher ABV, but pears.... I think you want a starting SG of somewhere below 1.100.[/QUOTE]