Emergency::: Natural ferment happening in Pear Juice

Ok,

So the expensive "pasteurized" pear I just obtained to make Perry has started to spontaneously ferment. Go figure.

What should I do - sulfite and stop that ferment and restart with an ale yeast - notty or such? Let the ferment work itself out and then add ale yeast?

Not panicking, but getting nervous... don't want all that good stuff wasted!

Thanks!

PITCH PITCH PITCH.
I have always wanted to do a spontaneous ferment....but for the money....that sucks.

Pitching underway... ok completed.

I lost 1/2 gallon through burst plastic jugs... the other 1/2 gallon jugs were also trying to explode on me... I had to release the pressure through opening them or I'm certain I would have woken uop to 6 gallons of pear juice floating around the basement.

Luckily I went down to fuss over my bitters and spotted the mess that hadn't been there 2 hours earlier when I was fussing with my mead.

Now I'm hoping that the wine yeast I piched will work out OK with fruit juice. I would have preferred to pitch notty or another englosh yeast. Oh well. Time will tell I guess.

Wine yeast will work fine, it will just be drier than with english yeast.