pears

[mbz250sl]

grabbed roughly 30 lbs of pears off a local CA tree and let them ripen in the garage til nice and soft -- mashed and added 5 lbs of sugar with 5+ gallons of water and got the SG into the 1060 range and then added 1118 yeast - let it sit for a week plus and pushed the cap down into the mash a few times --took it off the fruit after a week and racked to a glass carboy - a week later I'm still blowing a good stream of bubbles in the airlock - had hoped to distill this weekend but now having second thoughts since I appear to still be turning sugar into alcohol - have done a few batches thru my PSII with the high capacity pot - looking for input at this time from folks who have done this before - thinking I'll get 2+ quarts at an average of 120 proof -- appreciate any input