Well, the pear wine has uhh

The flavor was very good, there was just a small little issue: due to the very high pectin content of the pears as well as the very high acidity, all of this basically turned into a sort of gelatin

Not very good for drinking unfortunately

So now its brandy
Two cherry staves to age have been added

After distillation, the leftovers in the pot had gone from gelatinous to straight up rubber, the sides of the distiller had these gloopy rubbery masses stuck to them

I guess the next time ill really have to do a 50/50 mix of pear juice and store bought apple juice to control the ph and pectin content

At least its a good excuse to test out my new cherry staves