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