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Many thanks to Ros for explaining perry I have a very large orchard and make cider and perry in rather large quantities yearly (three generations) have done so. The quince fruit from 5 trees about 400 of them were pulped and added to 36 gallon barrel prior to the pear juice ( my perry is flat like scrumpy) it certainly has a nice kick to it.

No charcoal has nothing to do with perry .We have several acres of coppice wood Chestnut and Hazel mostly after the wood is harvested the( scrubbing are turned into charcoal) which I then sell locally

I hope your curiosity is satisfied Cheers

Imagcq...Thanks to Rosalind and yourself for putting me in the picture re perry. It's not a drink I'd come across here in the antipodes, although many different types of cider-like drinks have been coming on the market lately.
It does sound delicious, (and a fair bit of work) as does Rosalind's membrillo. Just looked up the recipe, may try some next time quinces are in season here.

Cheers

The perry sounds delicious, imagcq. Do you add yeast or use that on the skins of the fruit?
Your post makes me think that probably the stuff my ancestor sold in his pleasure garden from at least as early as 1790 was not, as I had imagined, bubbly, but flat.

Making charcoal is a long job?? I have some coppiced trees but decided against making any, except perhaps once as an experiment.