On Sep 24, 5:57*pm, (Victor Sack) wrote:
> Gloria P > wrote:
> > cider = fresh pressed apple juice, no preservatives; it spoils or
> > ferments rather quickly, often cloudy
>
> > apple juice = juice that has been filtered, pasteurized or has
> > preservatives added; some are even diluted with water
>
> > hard cider = alcoholic cider, sales are controlled as other alcoholic
> > products
>
> So, if one were to remain half-way consistent, then perry would be
> freshly pressed pear juice and hard perry would be fermented/alcoholic
> pear juice. *I think both - and all the cider versions - should be
> called Alfredo.

We don't have perry in the U.S., except possibly as a specialty
product
at extremely low volumes. I've never seen it, although I can't say
I've
looked.

I'd say that most of the pear crop ends up canned, most of the
remainder
is eaten fresh, and some is dried or prepared in other ways (e.g.,
juiced).
I probably should Google to back up my impressions, but I can talk
without
any hard data just as well as anybody on Usenet.

Cindy Hamilton