need help with pear mush

[wood1954]

so last week i ground up and pressed hard green pears and it was really easy to press out the juice from the shredded paers. This week after letting the remaining pears ripen, i ground them up and then tried pressing them, using a paint stainer bag like i did for the green pears. However the ripe pears clog the strainer bag so no juice comes out. I took the 2.5 gallons of mush and added 2 gallons of water and a 1tbs of pectic enzyme, SO2 and some acid, yeast, sugar etc. It's fermenting and a lot more soupy now 24 hours later, any ideas of when or how to try and strain it? The pears were free but i would hate to just toss the mix. Any help would be greatly appreciated.

 

[roadwarriorsvt]

Let it ferment out to dry, transfer into a secondary. Father time will get the sediment out for you.

 

[saramc]

DO NOT TOSS THIS OUT!
You will have nice fluffy gross lees settling for a while. Some opt to use BENTONITE early (or later), and then use SPARKOLLOID after fermentation is complete and to assist in clearing and further compact any residual lees.
Though, as roadwarrior says...time will take its toll. BUT, you do not want to leave the gross pear lees intact, rack-rack-rack and eventually you will have just fine lees.

Just remember, if you do capture the pulp in a super fine mesh bag, do not be rough trying to express any juice--you will likely have a hazy wine. Let it drip, drip, drip if you must (sorry for the pun).

 

[wood1954]

You are right! As the pulp fermented it all floated and i skimmed it off and then strained it. It looks fine now. i was all worried about nothing.