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
Cider mill The remaining solids after juice extraction is "pomace" or "pommage". Some mills provide custom pressing of a farmer's apples. In this way, apple varieties can be blended to make a cider of mixed juice types, for instance, a combination of sweet and aromatic juices. Various types of apple are recommended for making cider. Alcoholic cider can also be produced and is known as hard cider or applejack. Cider is stored and fermented in wooden barrels, carboys, stainless tanks, or glass jugs. In 19th-century New England, apple farmers paid a mill owner a fee to crush apples into juice. A typical