Bob Becker wrote:

> I stopped by the local fruit and veggie market
> today and scored 26 pounds of VERY ripe pears
> for $3.00. Couldn't let a deal like that slide
> by.
>
> I got one of Jack Keller's recipes, cored and
> de-stemmed almost all of the pears, and the
> batch is now sitting in the kitchen waiting for
> me to add the yeast tomorrow. The pears were
> actually too ripe to cut up so I just squished
> them into the primary.
>
> Last year I made some apple wine which turned
> out to be extremely sweet - so now it's a desert
> wine. I don't mind a sweet wine, but I'd like
> this one to be just
> slightly sweet if not dry. Anything I should
> watch for? Any hazards with using pears that are
> that ripe?
>
> BB

Shouldn't be a problem. The best pear wine I ever
made was from the hard pears or unripe pears.
You might want to check the acid of your must.
It might be the case that it lacks acid and if so
will produce a very bland wine unless you bring
up the acidity.