So here's the situation: Last fall I got about a bushel of pears from a neighbor. We didn't know what else to do with them so we skinned, quartered, and seeded. Then we put in quart jars, with a tsp of ascorbic acid, and 6 drops of a liquid artificial sweetener, topped up with boiling water, and canned them. Now we're not huge fans of the canned pears, but we eat them from time to time. What I'm wondering about would be all that "pear juice" in the jars. If I cracked enough jars to get 1 gal of juice, do any of you think it would ferment down to a drinkable Perry?