Step 1

Start by dissolving the packet of brewing yeast in 1/4 cup of plain room temperature water.  Allow the yeast to bloom for at least 5 minutes before proceeding.  Adding them to a sugar solution before they've rehydrated can shock them.

Step 2

Dissolve all other brewing additives in the pear juice.  All additives are optional, but they'll result in a better tasting cider.

Step 3

Pour the pear cider into a fermentation vessel and add the yeast/water solution.  Allow the mixture to ferment for 2-3 days, either covered with a towel or with a water lock attached.  If using a water lock at this stage, make sure to clean it out every 6-12 hours as needed.

Step 4

After the initial violent fermentation, attach a water lock if one is not on already and allow the pear cider to ferment for 2-3 weeks in primary.

Step 5

Rack the mixture into a clean container using a siphon, leaving any sediment behind.  Attach the water lock again.

Step 6

Allow the mixture to ferment in secondary for 2-6 weeks before bottling.

Step 7

Bottle the cider and age a minimum of 2 weeks, but preferably several months.