but I have a lot of pears on the old cat farm and big rock farm. I made
pear wine before, but it was extremely sweet. very potent!, but too sweet.
It was my first attempt and I want something else for the first batch and
have decided that the first batch had too much sugar.

question is how soon should one add the sugar to the must to maintain the
proper balance for fermenting? I base this question on the idea that
different fruit have different sugar contents and when I made this batch I
just followed the written verbatim.

pk