I still had a ton of pears left and could not give them away, so I juiced another 5 gallons. This time they were a bit too ripe and prone to mush rather than juice. I used 5 crushed campden tabs with this batch and pitched yeast (Nottingham) at 68ºF. Waited a day for good yeast activity and moved to basement at 58º to ferment over the winter. OG was 1.054.