Clean and sanitize all cider making equipment before starting.
Pour the pear juice into the fermenting vessel.
Take a hydrometer reading to measure the gravity.
Add the yeast nutrient if desired.
Add the yeast to the fermenter.
Install the airlock on the fermented and fill with sanitizer.
Allow the cider to ferment in a cool and dark place for about two weeks.
Cold crash, treat, rack and bottle.