I started making a pear wine yesterday using the recipe from http://www.honeycreek.us/recipes/pear.htm
I chopped up the pear a bit and left it in the mesh bag in the primary fermenter. When I did my first wine with blackberries and strawberries, I crushed the berries per the recipe. My question is should I do the same with the pear? I pressed them a little bit while the hot water had softened them up. Will the yeast have a problem eating the sugar from the pear meat? I'm planning to use Montrachet wine yeast for this batch. For my first wine, I used Cote de Blanc.
"I mean, I've heard that women do fake orgasms, but I've never seen it... It really, deeply upset me." - Aldous Snow, lead singer of Infant Sorrow -- Kings Full Brewery --
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