Pear cider

Hi. There are several varieties of pear where I live, from dessert pears to sour little cusses. I'd like to smash some up and ferment a cider. Ideally I'd like it dry and sparkling. I imagine it's little different from making a hard apple cider but I thought I'd ask here if anyone here knows of good online resources ... or, better yet, has experience with pear cider in particular.

I been making cider for 3 years.
Bartlett pairs are great for making Peary.
are doing 50% apple and 50 % pear?
.............or just Peary??

I use mangrove Jack cider yeast, I like it better than Champain yeast!


I will bottle my Rasta hard Cider next week ( honey crisp( red) Opel yellow and Kiwi (green).

Scott

Oh................If forgot the Book:
Cider, making,using & enjoying sweet and hard Cider.
by Annie Proulx & Lew Nichols 2003, 3rd edition.
great book on cider. Pear and apples are very similar !

KiltedONE
scott
oregon

@KiltedONE, thanks very much for the reply ... especially for the nod to the book, I see a copy in the online bookstore.

Thanks, too, for mentioning Mangrove Jacks. Weeks back I ordered a couple packets each of champagne and Mangrove Jack's Cider yeasts. I was going to split a batch and try each. Maybe I'll stick with the latter. Cheers!

i would humbly suggest that fermented apple juice can only be cider, if it is sweet then it may have some fermenting left to do. try necking a good half then report back.....hic.