Paul E. Lehmann wrote:

I am planning on making some Pear wine this year. Does anyone know the
approximate juice yield for pears. I know that most recipes I have seen
call for either four or five pounds of pears per gallon and about 6 or 7
pints of water per gallon so I am assuming that the yield is somewhere
around a quart or maybe less per 5 pounds of fruit. I am planning on using
the hard cooking type of pear.

If anyone has some award winning recipe(s), I would appreciate this also. I
have already looked at Jack's site.

About 30 years ago I made a dry pear wine from some VERY hard pears and it
turned out excellent. Of course, I don't remember just what all I did but
I do remember that I just cut up the pears and fermented on the pulp -
which I guess most people don't recommend.


I think you should be able to get about 50% juice by weight from pears
if you shred or grate them, and then press them. That would be more
than a quart per 5 pounds, but a lot less than 2 quarts.
Do you have access to a cider press?

Bob