"Tom S" > wrote in message om>...
> "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

I made some pear wine from some Bartletts this fall back last month
when the harvest was. You are correct that they are very "pulpy" as
the pulp is very fine and this wine takes forever to clear. There
really was nothing to press after fermentation because the pulp was so
fine. I basically let it settle and racked off the fine lees. I used
pectic enzyme in my wine and may still have to use some finings...but
I will be patient and let it sit for several months and see how it
progresses. I followed the instructions on the pectic enzyme to
determine how much to add.