Pear wine questions

[Tim Runnion]

I have 56lbs of pears cored and cut into about 1 1/2” chunks in the freezer, not sure what type they are, they were quite firm but ripe, I think an old time cooking pear but again not sure, they tasted good, not real sweet. My questions are would you ferment in fruit bags or boil and use the juice, what kind of flavor would I expect by boiling first, i would like to get 5 gallons from these.
What yeast would you recommend ?
Any body have a good recipe other than the usual jack Keller or Ed Krause recipes?

 

[Jal5]

I did the fruit bags earlier this year trying fir 5 g but it was a weak flavored wine in the end. I now have about 40 # of pears frozen for another trial. I plan to thaw and press getting as much pure juice as I can. If not enough for a full 5g I plan to top off the must with pure apple juice also frozen. Used the Krause recipe on the first one.