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Thank you both for the advice. As soon as I get stable SG readings from my primary for 2 weeks I'll see if I can hunt down a few more pears to add to the secondary. Hopefully that will improve the flavor.

Thank you for the advice! I got excited and a little ahead of myself initially. I'll probably allow it to ferment for another 4-5 days before pressing the bags. At that point I was thinking of transferring from my buckets into my glass carboys. Do you think it would be better to skim the...

Also, I peeled the pears, cut them into chunks then smashed them down to get the pulp moving.

I started each batch with 15 lbs of honey, and 1lb of organic sugar. About 3.5 gallons of spring water, 5 Tbsp of malic acid, 6.25 Tbsp of Tartaric acid, 1.25 tsp of Tannin, 3.75 tsp of DAP, and on day 3 added 2 tsp of energizer...

I ended up with a bunch of extra pears and after a little Web surfing decided to make pear Mead (first time brewing anything) . I'm using two five gallon buckets for initial fermentation, one is with EC-1118 and the other is K1-V1116. I'm at day 5 and everything seems to be bubbling right along...