I had a few pears with a brown core.

[Kees]

Today I found a few pears with brown core in the fruit dish. We call it belly sickness in Dutch. I did not want to waste them so I juced them. About half a liter of juice. I only had a regular wine bottle to ferment it in. So I decided to cap it with a Vacuvin to keep the oxygen out. I intend to degas it couple of times a day.
Has anyone ever tried this?

 

[Kees]

Brown core is not caused by bacteria or fungi but by enzymatic degradation of pears after long storage. A bit similar to what happens after maceration.