Perry a group of esters that affords them their prominent pear aroma. Another important attribute of perry pears that distinguishes them from cider apples is their relatively higher content ratio of sorbitol to other sugars, such as fructose. Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, and perry therefore tends to have more residual sugar than cider produced from the fermentation of apples. In addition to producing a sweeter beverage, sorbitol also contributes to increased body and a softer mouthfeel in the finished perry. Compared to apples, pear pressing is made more difficult by the
Gravity (alcoholic beverage) 80%. Points can also be used in the SG versions of the alcohol formulas. It is simply necessary to multiply by 1000 as points are 1000 times (SG − 1). Software tools are available to brewers to convert between the various units of measurement and to adjust mash ingredients and schedules to meet target values. The resulting data can be exchanged via BeerXML to other brewers to facilitate accurate replication. Gravity (alcoholic beverage) Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity, or relative density compared to water, of the wort or must at various stages