The water must be boiled and cooled to about 95°F (35 °C). In the bottle/jar with a wide neck, pour 1 liter of water. In bottles are distributed in equal amounts of yeast and sugar, and the sugar will increase.
Shred the pears whole with seeds. Put 2 pears in each bottle and add baked and crushed slices of rye bread. Lightly shake and place the cap. Allow the bottles to stand for 24 hours in a sunny or warm place. The next day, strain the mixture again and return it to the bottle, add a few slices of apple.
You can add sugar, but the more sugar - the higher the degree of alcohol. Replace the cap and let the bottle stand for 2-3 days. Should re-strain and return it to the bottles.
Add raisins, cloves, place the cap and store in refrigerator. Cider must be clear the next day. The precipitation which has separated at the bottom you can use the next time you make cider.