Pear nectar wine experiment, dextrose vs sugar, final alcohol level 12%

This is my first experiment in making pear nectar wine which yielded some bold results. Both bottles finished close to 12% alcohol.

Bottle 1

1/2 cup dextrose + 25% more (less dense than sugar)
1/4 tsp DAP
1/4 tsp yeast nutrient
1/8 tsp bentonite
1 tea bag steeped in 1/4 cup water

Original gravity 1.085
Final gravity 0.094
Final alcohol 11.94%

Bottle 2

1/2 cup sugar
1/4 tsp DAP
1/4 tsp yeast nutrient
1/8 tsp bentonite
1 tea bag steeped in 1/4 cup water

Original gravity 1.083
Final gravity 0.993
Final alcohol 11.81%

Results:

It started up and fermented what seemed comparable to the other juices I have tried. The nectar has too much pulp which formed a cake on the liquid for the first few days but eventually settled out. Early on I noticed the cake didn't smell good.

Bottle 1

My first impression after pouring it into the glass and getting ready to taste it was; it smells like shit, do I really have to taste this lol? The taste was sour, somewhat alcoholic and awful. The smell was worse than the taste though.

Bottle 2

Not as bad as bottle 1 but still bad. Acrid, sour, somewhat alcoholic. That same familiar taste was evident from the sugar as my other experiments.

Final thoughts:

I am wondering if pear nectar just isn't suited for wine or something I did contributed to the result. I won't be making this again but it was worth the try to see how it turned out.

Please leave your comments and thoughts below. Cheers!