For this 2 1/2 gal batch of wine I used 12lb of pears that were quartered & cored.
I used Lavin 1116 yeast with 4 lb of sugar.
The primary ferment was a week long and when I racked to the secondary the fermentation was complete.
Remember all those pears I picked from this post?
Here is the one of the gallon jugs of pear wine. It is a dry wine and has just a hint of pear that lingers on the tongue.
Being a month old, it is still a little rough, but is drinkable. Another 6 months of age ought to do nicely.