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;

* what is 'typical' starting SG for the pear juice - and the likely
alcohol at fermentation end?
* What is the role of the 'pectic enzyme' called for in the recipe?


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.