Perry or sparkling pear wine
26 lb. of pears
Red Star Active dry wine yeast (montrachet)
1 tsp. yeast nutrient
1 tsp. Pectolase
7.5 lb honey (added in stages)

Monday, September 22, 2003 pears, which had been picked 5 days prior and allowed to ripen, were washed in a solution of sodium metabisulfite.  The pears were then sliced, any bruised or rotten areas removed, and coarsely ground using a kitchenaid stand mixer with a food grinder attachment.  In total, 26 lb. of pears were processed.  A sample of the standing juice was taken, strained and the specific gravity measured using a hydrometer.  The SG of the liquid was 1050.  A packet of Red Star active dry wine yeast (montrachet) was added to the pulp and this was left to stand overnight.
Tuesday, September 23, 2003 The pear pulp was pressed through cloth using a wine press to yield pear juice.  The total volume of juice yielded by the pears was 2 gallons.  To the juice was added 1 tsp. yeast nutrient, 1 tsp. pectolase.  3 lb. honey was dissolved in 2 pt of water (to bring the total volume to 2.5 gallons) and when cooled poured into the carboy with the pear juice.  (Need extra 12oz sugar per gallon to bring it to 1070, 2lb honey equivalent to 1.5 lb. sugar.).  Specific gravity rechecked, currently at 1072, which indicates a finishing alcohol % of around 17.  Active fermentation of must already starting.
Monday, September 29, 2003 vigorous fermentation had ceased.  Must racked into clean 2.5 gallon carboy.  SG tested at 1002, all sugars used by yeast.  Further 1.5 lb honey boiled in 1 pint water, skimmed and added to ferment, carboy moved to warm location to encourage further fermentation.  Twenty minutes later, active fermentation (bubbles rising to surface) noted.
Saturday, October 11, 2003 Fermentation calmed.  Racked into clean carboy, SG at a little over 1000, all sugars used again.  Further 1.5 lb. honey boiled with 1 cup water, skimmed and added to ferment.  Active fermentation noted 2 hrs later, much slower than previous.
Tuesday, November 11, 2003 Fermentation nearly at a standstill.  Racked in a clean carboy, SG at a fraction over 1000, all sugars used.  Additional 1.5lb honey added raw to ferment.  Total amount of honey added to date = 7.5 lb. for 2½ gallons, equivalent to adding 3lb of honey per gallon, should be sufficient to finish fermentation and leave a sweet finish.  Color is a beautiful golden, flavor is pleasant with alcohol undertones, pleasant pear taste.
Saturday, December 13, 2003 Fermentation ended.  Brew is clear and a pleasant amber color.  Racked off sediment into clean carboy and moved to closet to age.
Sunday, January 25, 2004 Carboy moved to kitchen and allowed to settle, preparatory to racking again.
Monday, January 26, 2004 Perry racked from sediment.  Two gallons left in carboy to finish settling.  One champagne bottle and one pint capped bottle bottled to hopefully allow for secondary fermentation and carbonation.
Saturday, September 04, 2004 Perry racked into two clean carboys.  One consisting of top half of two carboys (very clean), second consisting of bottom half, some sediment contamination.  Half pint from each carboy was then put into a bottle (this contained most of the sediment and lees) this was used for cooking.   Final SG 1020.  All wine was bottled after a further week to settle.