On Thu, 14 Oct 2004 20:20:48 -0400, "J F" > wrote:

>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
>

My third batch of Perry this year... so far so good.... it is just
finished fermantation about 3 weeks ago. My process is. Barlett
pears. I pick them after many of them have dropped, it makes
picking easier too. We have a fruit chipper ... hopper with a drum
with screws and driven by a 1/4 hp motor. I chip them and put them in
the apple press. gaining lots of juice... More than 10 gal usually
from our 1 tree. I put the juice directly in a 45L - (10 gal) carboy
and use EC 1118. and 4 tbsp of yeast nutrient and 1 tbsp of pectin
enzyme. The brew puked slightly so next year ... less nutrient. 3
tbsp of acid blend and 5 K of sugar to an sg of 1090. I just racked
it off the lees yesterday, Nice taste so far.

cheers
Marv