"islander" > wrote in message
...
> 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

A 10 gallon =glass= carboy??????????
Did you get this in America???

> 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
>
>