Ok so i got a lot of bartlett pears. I know bartletts aren't a good choice for cider (perry) but I did a big acid and tanin addition plus some crab apples, fingers crossed. I used a juicer to do half the batch (wow!) and pulverized and pressed the other half. Both batches were the same OG (1049) and are fermenting nicely in separate pails. My question is basically the juicer made pear sauce as opposed to pear juice. I've stirred a few times and am wondering when the best time would be to pour through a mesh bag? I was hoping the solids would fall to the bottom but am guessing that might not happen. I would love to hear anyone's opinion.