How is perry made?

Perry is made by milling and pressing perry pears, fermenting the juice with cultured or wild yeast, racking it off the lees, maturing it and clearing it. The Herefordshire Perry PGI describes fermentation in vats for up to about 3 months and maturation for up to 6 months. Some perry is sparkling.

Updated 2026-10-02

The steps (Herefordshire Perry PGI)

Press. Locally grown fruit is pressed, and the juice may be treated with sulphur dioxide to control oxidation and wild yeast. [1]
Adjust. The sugar is checked, and sugar syrup may be added up to a specific gravity of about 1.070, for a potential alcohol of about 9.5% ABV. [1]
Ferment. Either with added cultured yeast or naturally; in vats of wood, glass, resin or steel at ambient temperature, for up to about 3 months in total. [1] The glossary explains wild fermentation.
Rack and mature. The perry is racked off the lees and matured in sealed barrels or vats for up to 6 months. [1]
Clear and finish. It is filtered or fined (gelatine, bentonite or other approved agents), then diluted and, if required, sweetened with pear juice or sugar to 3.5–8.5% ABV. [1]
Sparkle (optional). Some perry is cask conditioned with a little sugar and yeast to make it pétillant or sparkling. [1]

These steps describe one protected UK perry; other makers and countries work differently.

What makes perry harder to make than cider?

Sorbitol. Pear juice contains this non-fermentable but sweet-tasting substance, so perry can taste sweeter than its sugar reading suggests. [1] [2]
Acidity. The PGI notes that because pears contain citric acid, perry "may become quite sharp and 'hard'" from acetic acid. [1] BJCP says perries should not undergo malolactic fermentation, because acetification may result. [3]
Clearing. BJCP: "Perries are notoriously difficult to clear; as a result, a slight haze is not a fault." [3] For clearing options, see how to clear cloudy cider.

How does French perry differ?

The AOP Domfront poiré is made from pure fresh juice with more than 40% Plant de Blanc pears, and its prise de mousse (sparkle) happens naturally in the bottle. [4] See the glossary entry for bottle-conditioned. For how perry differs from cider and from "pear cider", see perry vs pear cider; the guide section on perry gives an overview.

Related answers: perry vs pear cider · how to make cider at home

Find it on Cider Radar

Cider makers in Herefordshire: 30 makers (as of 2026-10-02).
Guide: perry among cider styles · Glossary: tannin
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Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.

Questions

What pears are used for perry?

Traditionally perry pears, grown only for perry and high in tannin [1]; BJCP lists Butt, Gin, Brandy, Barland, Blakeney Red and Thorn for Heirloom Perry and Bartlett, Comice and Conference for Common Perry. [2]

Can I make perry at home?

Yes, with the same steps as cider; see how to make cider at home. BJCP warns that perry is "notoriously difficult to clear". [3] Home production rules depend on your country.