Perry Making with Asian Pears!

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This is my first time making a perry or cider and I am so lost. I have Asian pears just picked. I have a press coming tonight. 

Any advice or steps for a total beginner?

From what I gather I will:

- Smoosh up the pears

- Press the juice

-Put the juice into my fermenting bucket

Now I am not sure about adding that tablet that stops the wild yeasts. I have read it affects the flavor quite a bit. Lost on this.

I have been told that the starting Ph should be 3.6 ish and to add apples to the juice until I hit that mark. 

I was also planning on adding some crab apples for tannins? Not sure if this is wise. 

For more information, please visit Red Fragrant Pear in China.

I have also been told I want a slow ferment, do you have any idea which yeasts are best.. or should I let the wild yeasts do their thing?

Finally at what readings will I know when the Perry is finished? 

After fermenting what do I do? I move it to a glass carboy and wait? 

I'm so new I don't even know what questions to ask! 

I appreciate any and all help/opinion and advice. 

Cheers,

Heather

Hi!

Second year flowering for ya li, still nothing from that lazy tsu li

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