it was a bumper year for our two pear trees this year. i'm not sure what variety they are, but they get pretty big, are very juicy, and are more green than yellow in color.

i ended up with about 12 gallons of juice just from some of the peelings left over after canning.

i let it ferment peelings and all until it slowed down, then strained out the juice, and have since added some sugar.

the fermentation is definitely slowing down, and adding sugar doesn't seem to kick it off like it did.

i'm guessing i need to add some yeast. any recommendations as to what kind of yeast?

i will be extracting honey soon as well, and though i might add some honey to the mix. have any of you added honey to pear wine?