Hi,
You've started like I think most of us have.... Please check Jack's site
for recipes, directions, etc. http://winemaking.jackkeller.net/index.asp. I
guess I would stir 2tx a day to help the fermentation along with a little
extra oxygen - sounds like you have it under a bung and airlock already. I
guess I would wait a few more days to see if the fermentation continues to
increase or starts to decrease. I would wait until it decreases
considerably before racking off the lees to a carboy with bung and airlock.
It is hard to say because it sounds like you didn't have a hydrometer to
check what your starting SG was. Nevertheless, if you do get one and test,
I would wait until the SG is at or below 1 before racking. At least then,
you know it has fermented almost to dry.... Good-luck.
Darlene

"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.