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