User:Avtrigg/sandbox

Draft: Some of the key differences between apple and perry techniques is in the harvesting and growing process. Perry trees famously take more time to mature than cider trees. While cider trees may come to bear fruit in three to five years, perry trees typically take much longer, so much so that people say that you plant "pears for your heirs". Pear growers are able to combat this, however, by creating high density orchards, which are created by making trellises for the pear trees, which focuses the production of the plant onto the fruit instead of the growth of the rest of the plant. Grafting the pear trees onto root stocks that result in smaller trees also helps the trees reach maturity sooner. Grafting is also more important for perry trees they do not commonly grow true to seed, which means that the seeds of a tree will not be the same as the seed that created that tree.

Even when fully grown, pear trees bear less fruit than apples, which is one reason that perry is less common than apple cider. When it comes time to harvest, pears should be picked before they are ripe and then left to ripen indoors, while apples should be allowed to ripen on the tree. Both apples and pears suffer from fire blight, which can devastate entire orchards, but pears are also susceptible to pear psylla (also known as psylla pyri). These insects kill the entire pear tree and are very resistant to insecticide, making them a severe problem for pear orchards. Another added complication is that while apples are often harvested mechanically, pears must be harvested by hand, greatly increasing the time and cost of harvesting. Pressing pears and apples for cider, however, is largely analogous. Both can use the rack and cloth press, by which the pulp is wrapped in cloth before being squeezed with a press. Additionally, both can use the belt press which is much more efficient for pressing fruit. It works by sending the fruit down a conveyor belt, on which it is then pressed by rollers. The key difference between pressing apples and pears prior to fermentation is that pears need time between milling and pressing. If not allowed this time, there will be more tannins precipitated, leaving fewer tannins in the perry. Additionally, because of the variety in hardness of the fruit, it is more difficult to decide if a pear is ready for pressing than an apple.

Incorporated into what has already been written: Traditional perry making is broadly similar to traditional cider making, in that the fruit is picked, crushed, and pressed to extract the juice, which is then fermented using the wild yeasts found on the fruit's skin. Both apples and pears  can use the rack and cloth press, by which the pulp is wrapped in cloth before being squeezed with a press. Additionally, both can use the belt press which is much more efficient for pressing fruit. It works by sending the fruit down a conveyor belt, on which it is then pressed by rollers .The principal differences between perry and cider are that pears must be left for a critical period to mature after picking, and the pomace must be left to stand after initial crushing to lose tannins, a process analogous to wine maceration[6]. Additionally, because of the variety in hardness of the fruit, it is more difficult to decide if a pear is ready for pressing than an apple. After initial fermentation, the drink undergoes a secondary malolactic fermentation while maturing. There are also key differences between cider and perry production in the harvesting and growing process. Perry trees famously take more time to mature than cider trees. While cider trees may come to bear fruit in three to five years, perry trees typically take much longer, so much so that people say that you plant "pears for your heirs". Pear growers are able to combat this, however, by creating high density orchards, which are created by making trellises for the pear trees, which focuses the production of the plant onto the fruit instead of the growth of the rest of the plant. Grafting the pear trees onto root stocks that result in smaller trees also helps the trees reach maturity sooner .Additionally, grafting is more important for perry trees, as they do not commonly grow true to seed.

Even when fully grown, pear trees bear less fruit than apples, which is one reason that perry is less common than apple cider. When it comes time to harvest, pears should be picked before they are ripe and then left to ripen indoors, while apples should be allowed to ripen on the tree. Both apples and pears suffer from fire blight, which can devastate entire orchards, but pears are also susceptible to pear psylla (also known as psylla pyri). These insects kill the entire pear tree and are very resistant to insecticide, making them a severe problem for pear orchards. Another added complication is that while apples are often harvested mechanically, pears must be harvested by hand, greatly increasing the time and cost of harvesting. When it comes time to harvest, pears should be picked before they are ripe and then left to ripen indoors, while apples should be allowed to ripen on the tree.