"Tom S" > wrote in message
m...
>
> "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_?
>
Considering the pears have a PH of 3.3 and a SG 1.050 they are quite ripe.
Unlike grapes which have very fine skins and very little pulp, pears have
very woody cores and a lot of pulp held together by pectin. I'm also using
winter pears which are not like the William Bon Cretien Jason mentioned as
they have a very granular texture even when over ripe. You wouldn't try
eating these pears fresh they are just that bad but they have excellent
juice and canning properties. The juice is pressing at about 2 to 2.5
gallons per bushell but the effort required to squeeze the mash is
tremendous.