Jack Keller wrote:
> Using a blender on pears raises one major concern. If you break the
> seeds, you will regret doing it that way. I chop the pears because if
> I inadvertently cut a seed I can see it right away and remove the cut
> parts. You can, of course, halve them lengthways and de-seed them
> first. I have done this. All it takes is time. Then drop the halves
> in the blender and puree the pears, skins included.
>
> BTW, use sulphite, not sulphate. Huge difference. Use it early to
> reduce browning of the fruit. Ascorbic acid will help with this too,
> but be conservative.
>
> An advantage of chopping fairly fine as opposed to puree is that
> chopped pears can be contained in nylon straing bags while pureed
> pears cannot. When transferring from primary, the bag lifts out
> cleanly and drip-drains quickly -- do not squeeze or you will suffer a
> clarity problem. If finely chopped, you get excellent flavor
> extraction during vigorous fermentation. Remove the pulp when s.g. is
> between 1.020 and 1.010.
>
> If you use a yeast that likes the bottom, stir the wine, wait no more
> than a half hour, and rack into secondary. You can also stir and
> simply pour the wine into secondary through a funnel. Worry about
> racking off the lees later, when fermentation is finished. If the
> wine is still very cloudy and the yeast is well suspended, simply rack
> without stirring.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net

Thanks for the advice, will get things started on Monday. I meant
sulphite, I always get that wrong