Making Perry
Whereas cider may be still (draught) or sparkling, true perry is a sparkling drink - that is, it is not made as a still or draught perry, though I can think of no reason for not making it as still perry if this suits the individual operator. The fact that it is ’still’ will mean that, strictly speaking, it will not be perry because it is not sparkling; after all, champagne would not be champagne without its sparkle. Nevertheless, those with an abundance of pears should try their hand at making perry either sparkling or still - as it suits them. But do take note of all I have had to say about sparkling cider in the chapter on cider making.
Perry may be made in exactly the same way as cider. Dessert pears are not needed. A mixture of pears; some sweet, some lacking juice and on the dry side, some cooking pears and in fact some of those little hard ones that children love to get their teeth into may all go in together. But where only one variety is available, a few from an outside source should be obtained and added, otherwise the perry will lack character. Where additional pears are not obtainable, a few crab-apples will do nicely-say one pound to every ten pounds of pears.
A dry sparkling or merely a dry still pear wine or perry low in alcohol - say 8-9% by volume is a nice drink.
Pears usually contain enough tannin, therefore none need be added - so put the tea-pot away. Acid will be needed; this should be added at the rate of a quarter ounce to the gallon of juice obtained. Where some water has been used to make a bit more of the juice, a little more acid should be added because in diluting the juice you will reduce the acid content.