Take some Gin, Blakeney Red and a smattering of early Butt pears from the finest of trees of some 6o years old, sweat them, sort, mill them, allowing the briefest of macerations and then press, follow with a keeving and many rackings and then let the native yeasts do their thing and you have a slow fermenting juice fit to bottle at SG 1.018 that will continue to ferment  in bottle to stop at just the moment you have lots of ripe succulent pear with lots of fizz and an expression of the fruit that does credit to all concerned. This perry has a truly wonderful aroma of elderflower and warm spring evenings. Bottle conditioned perry at it best. Enjoy.