"J F" > wrote in message
...
> Hello,
> My first post here and I have questions about pectolase additions to
mashed
> pears before pressing.
>
> What amount of pectolase can be added to the mashed pears per gallon?
> How long should I allow the enzyme to sit on the pears before pressing to
> maximize enzyme effect?
>
> In case you curious I'm trying my hand at making a Perry this fall and
have
> found the pears to be very pulpy, hard and difficult to press even after
> sweating for a week.

Not that I know diddly about making country wines, but IIRC pears are _soft_
when ripe. Are you sure it's harvest time? If so, has the fruit been
properly fed & watered? How do they _taste_?

As for the enzyme issue, follow the directions from the manufacturer. In
general, using less extends the time required for it to work - as well as
vice versa.

Tom S