Pear Juice Vs. Fresh Pear

[Radman68]

I'm a wine making newbie and was wondering one thing. I've read on this and other sites where pear has a subtle taste and very little water should be added when making pear wine. My question is this, instead of using 20-30 lbs of fresh pears, pressing them down or freezing them, and pressing, why can't I use cans of pear juice? Please give me your expert thoughts and pros/cons.
Thanks!!

 

[the_rayway]

Hey Radman, I've done both.
The Pear juice has a tonne of pulp, and I lost approximately 50% of my volume to lees.
The pressed pears had a nearly clear juice which had very little lees.

Just my experience so far!

 

[Radman68]

Thanks for the input rayway

 

[Runningwolf]

I have only done pear starting with pears and it was great. Do no add any water at all. Pure pear juice!

 

[Arne]

I agree Dan. Pure pear is awsome. Makes a great wine. Arne.

 

[Dominic1920]

I had a heck of a time getting my pear wine to clear. I used a Jack Keller recipe where he said to add water and ferment on the pulp in a strainer bag. I used 18 lbs of pears for a three gallon batch, and it has been 6 months and its still dropping lees. Two additions of sparkeloid has done nothing. But I agree with others here, its very subtle (bland) if not pure juice.

 

[seth8530]

If you can buy pear juice, that is not fresh it would likely give you an idea of what a fresh pressed pear cider/wine would be like. However, I would think that freshly pressed pears would be just about as good as it gets for making a fermented pear drink.

 

[Radman68]

Thanks everyone for the info.

 

[Jetpilot007]

I've made pear wine from pear juice.

Agreed lots of lees, but makes a great wine!