I'm making an apple cider using a kit that's been gathering dust as the base for cider, then throwing some pears in the mix too. Previously I've just added blended tinned pears into the cider, and it's came out well.
So what's the advantage of racking onto pears after the primary apple fermentation is complete? What does it mean exactly - hahah.
How many pears, roughly, can I add to give a pear undertone? Fresh or tinned? Primary or secondary? Just gathering ideas...