Yield is roughly 17 liters of pear juice This year the pears were much less sour and much sweeter so its gonna be pear wine and not brandy

Turns out the pear juice was ridiculously sour, with a pH of around 3 if not even lower and so the yeast wasnt doing much of anything After adding in a few liters of apple juice the pH is now at a manageable level and its actually fermenting