"Barb" wrote in message
...
Encat, I chopped the pears and steeped them in the primary in boiling
water, added ingredients when cool and yeast after a couple of days.
Maybe the boiling water was a mistake...

BarbUK

Barb,

We have a couple of pear trees at our place. After trying a few methods,
I've found that quartering and freezing the pears for about a week works
best for me. When they're thawed, a golden pear nectar oozes out of the
segments. I toss them all in the primary to ferment then press when
fermentation subsides. Since I age my wines in the carboy for at least 6
months, any particles settle out before bottling.

Paul