I successfully juiced and strained 5 gallons of pear cider. I could easily have made 15 gallons more. Tasted really good as fresh pear juice. I may just have to keep some fresh in the fridge too. OG was 1.043 after pasteurization at 160 ºF. Cooled to 80º and added 2.5 tsp of pectic enzyme and stirred. Let it cool further outside for several hours and pitched a pack of Nottingham dry yeast at 65º. Still not actively fermenting at 12 hours after pitching yeast.