Cider or Perry

Cider is made from apples, while Perry is made from pears.

Strictly speaking, only natural sugar of the fruit should be employed, and no sugar should be added.

A fruit press or juice extractor is essential.

Chop the fruit into a tub or polythene fermenting bucket and crush it with a masher.
Express the juice using a press or by wrapping the fruit in a stout cloth, a little at a time, and twisting or pressing it.
Collect the juice in a jar and set it on a tray in a warm place (approximately 21°c), then add the yeast.
Invert a small glass over the top of the jar.
For a few days, the jar will froth over and must be kept topped up; however, once the fermentation quietens, fit an airlock and proceed as for any other wine.