So I decided to start a pear wine using canned pears that were in pear juice. I blended the pears in a blender which I will never do ever again because it created so much pulp in the wine. I am a beginner so I wasn't sure how the yeast would handle the pulp. I thought maybe they'd eat it but it looks like they separated the pulp from the rest of the must. I have a very clear wine with no sediment at the bottom and a bunch of left over product floating at the top. I've read that leaving fruit in the wine will create off flavors and to remove it as soon as possible. Should I rack it right away or let it settle for a month or two? Any suggestions?
