Perry

Set the weight of the must to at least 60 ° Ochsle, season if necessary, check acidity (at least 7 g/l). Due to the sensitivity of the pear wine, sulphate it, adding 10 g of potassium metabisulfite na 100 l. Separate the wine from the yeast in good time (first blanket). Store in a cool place and use up quickly.