"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.
>
> JF


JF,

Pears do contain a high amount of pectin, but this doesn't require
extraordinary amounts of pectic enzyme. My last pear melomel was 30 lbs of
assorted pears in a 6 gallon batch, and recalling without my notes in front
of me I didn't use more than the typical 10-12 drops of liquid pectic enzyme
added to the must, and it finished without any haze.

As to pressing, I don't own a press but I did freeze the ripe fruit, and
upon thawing it pretty much fell into a mush, which I simply poured into a
fruit bag and tied off.


--
Cheers,
Ken