Thick Pear Must Problems!!

[docanddeb]

I'm trying to do a 100% pear melomel. The problem:
I froze, then thawed the pears. I ended up with an applesauce-like product with skins in it. I added a double dose of pectic enzyme... 24 hrs later, no difference. I can't sink my strainer in this like I do with other musts then draw off the juice with a turkey baster, because it is too thick and there is NO juice. I don't have a refractometer or access to one. HOW do I get a SG reading so I know how much honey to add? I don't want to dilute the delicate flavor by much more than a quart of liquid.

HELP ME!!:<

Debbie

 

[Racer]

Do you have access to a refractometer?

 

[Racer]

I've used a kitchen strainer and a nylon straining bag doubled up to try and remove excess pulp. Some times I've had to try and strain things a few times to remove enough pulp to try and get a starting s.g. After getting my refractometer life got a lot easier trying to check troublesome musts.