My wife has decided to take a crack at making some perry from the many Bosc pears we have from our tree.
She has multiple recipes, and plenty of equipment from my wine shed - but I'm anable to answer some of her very good questions;
Anyone with any experience / advice to pass along?
Ric
The pear juice will end up on the light side...you can get about a 5% abv without adding sugar.
The pectic enzyme breaks down the cell structure of the fruit and allows for better juice extraction.
Thanks much - now for yet another question ----
What is the ideal acidity of perry? if adjustment is required, what do you use (increase with a blend?)
That will depend on if you want to make it sweet or dry.
If it is sweet, you can add more acid.. You will have to rely on your taste for this one.
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