Perry anyone?

I'm going to make my first batch of perry (pear cider) this weekend and it will be my first fermentation outside of the beer world.  The process appears fairly simple but I was wondering if anyone had any sage words of wisdom.

I plan to: crush, filter, steep up to 170 only, cool and pitch.

cheers

Do you use yeast nutrients in perry and cysers like one does in a mead?  I've read honey lacks some of the needed vitamins/minerals for good yeast metabolism, so yeast nutrient is more important in meads than beer.

I'm not a mead fan, but I want to do a cyser this fall.