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A perrymaker in Oregon shares advice for making perry, which he does most commonly from dessert pears.

Perry, or pear cider as some refer to it, is one of the oldest alcoholic beverages in the world. Facing extinction for periods through history, perry is on the upswing and it’s a great time to learn to make your own at home. Whether it’s bubbly or still, sweet or dry, there is likely a perry for everybody’s taste.

After pressing grapes for wine, a home winemaker decided seven years ago to add the pomace to their fresh-pressed apple juice to learn the impact it would have on cider production. They’ve continued this experiment every year since, with some variation, and are sharing the results.

Cidermaking requires you to develop, refine, and master many different skills. When you add the additional layer of fruit to your cider, it requires even more understanding of how these new flavors will fit with those from the apples.

Get some basic pointers for making hard cider or apple wine.

Who says you need fresh apples to make ice cider? With a few adjustments, you can make this dessert-style cider from frozen apple juice concentrate (of course, you can add fresh juice too, if you like).