Source: Fred Hardy (firstname.lastname@example.org), HBD Issue #1780, 7/13/95
Heat 1 gallon of the juice enough so you can dissolve the sugars and additives in it. Stir until the sugar is dissolved.
Meanwhile reconstitute the dry yeast in a cup of warm (90-100 degrees F) water.
When the sugars are dissolved, dump the whole mess into a 5- gallon carboy, fit a blowoff tube and pitch the yeast. watch the liquid level in the carboy, and top up with fresh pear juice as needed. Fermentation will drop off in about a month. When it does, rack to a second carboy and top up with fresh cider.
Wait 45 days before bottling. Sample about 4 months after bottling. My last batch was made on 9/20/94, racked to the secondary on 10/20/94 and bottled 12/4/94. We began drinking it in April, and it was good and still improving. I am confident it will be all gone long before it reaches theoretical peak flavor.