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Perry is prepared in a similar manner to cider, using pears instead of apples, but as it is better as a sweeter drink, it is usual to end the ferment around s.g 1014. This entails regular use of the hydrometer. When the reading has dropped to s.g 1044, the perry should be racked in order to reduce the yeast colony. A second racking should be made at s.g 1030, and if the fermentation is still vigorous, a third racking at s.g 1020 may be necessary. Add 2 Campden tablets to stun the remaining yeast cells, and finally rack the perry when clear.

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