Perry Gravity Help

[mshergold]

Hi. It's been a bad year for the pear tree ouside my friend's flat, so only have 6 litres of juice compared to 17 last year. Anyway, I've juiced the pears and according to this recipe:

"Now check the original gravity. Pears are generally high in sugar content and it is unlikely that you will need to add extra sugar. Nevertheless it is wise to check. Aim for a starting gravity of over 1055. Bear in mind that many pear juices, especially after a long hot summer will contain appreciable amounts of non-fermentable material. The final gravity of the perry may well be above 1000 even when fully fermented."

My juice appears to be 1042 @16c which comes out as 1041. I'm aiming for a medium - dry perry. Should add sugar to the juice or would that make it too sweet?

[Trunky]

[mshergold]

Thanks Trunky. I've no idea what variety the pears are - probably just an eater (or cooking pear if there is such a thing). They ranged from fairly small, Maybe 3" x 2" to pretty big, around 6" x 4".

How much and what kind of sugar would I need to add? Also, when should I add it? I'm due to pitch the yeast tomorrow.

[Trunky]

[mshergold]

Added 15g to a litre of juice and checked the gravity and it was spot on. Thanks for your help Trunky.