Rick, I core them, chop roughly and put in nylon straining bag with
1/2 to 1 pound of golden raisins. Tie bag and put in primary. Mash
pears and pour boiling water over crushed pulp. Add crushed Campden
tablet, acid blend to 0.55-0.65, tannin and yeast nutrient. Wait 12
hours and add pectic enzyme. Wait another 12 hours and add yeast.
Cover with muslin. Stir daily, squeezing bag gently to extract flavor.
When vigorous fermentation subsides, remove bag and let drip drain one
hour. Do not squeeze or wine will be difficult to clear. Return
drained juice to primary and allow to settle 24 hours. Siphon into
glass secondary, fit airlock, and set aside. Rack after two-three
weeks, top up, and refit airlock. Rack again every two months (at
least twice) until wine clears. Rack again, stabilize, wait two weeks,
and add 1/8 to 1/4 pound sugar (depending on your taste) dissolved in
1/8 cup water. Bottle and age 6-12 months before tasting. Serve
Jack Keller, The Winemaking Home Page