Mike > wrote in message >...
> Read different methods have left me a tad confused, perhaps
> someone will help..
>
> I had a 25ltr plastic container full of home-grown pears. Last
> Saturday I chopped them, removed the stalks and seeds and placed
> the remainder, complete with skins back into the container. I
> added water, sugar, yeast and some pectolase. Any activity got
> off to a slow start and I stirred the mix once a day for the
> first three days. Now it is bubbling and releasing gas about once
> every twenty seconds. The fruit looks ok floating on the top, the
> liquid is a brown colour and there is about 2cm of sediment at
> the bottom of the container.
>
> I will purchase a SG meter tomorrow.
>
> Have I done this right, what do I do next and when please?
>
> Thanks,
> Mike.

I think pears and apples are usually made into wine by pressing them
for juice first. You should really measure the pH and titratable acid
too, as those are very important.