Perry
Pear cider, from perry pears rather than eating pears. Higher pH than apple and containing unfermentable sorbitol, so even a dry perry tastes faintly sweet.
The numbers
Each bar drawn against all 30 styles
Alcohol
4-8%
4% - 8%
Titratable acidity
3-6 g/L
3 - 6
pH
3.6-4.2
3.6 - 4.2
Residual sugar
0-40 g/L
0 - 40
Serve at
8-12 C
Worth opening after
6 months
and it keeps improving to roughly 3 years
Sulphite at pH 3.90
99 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
The pH. Above 4.0 a perry is genuinely vulnerable, and it needs acidification and honest sulphite management more than any cider does.
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.