"Create a detailed recipe for Cyser-Style Pear Mead (Perry-Cyser Hybrid) with about 3 quarts of pear juice from 8+ lbs pears, 3 lbs honey per gallon for higher gravity and larger ABV, yeast EC-1118 or K1V-1116, pectic enzyme, yeast nutrient, and additional pear juice for backsweetening. Include step-by-step instructions for milling/juicing pears, mixing honey and juice to target OG 1.110 or higher, adding pectic enzyme and yeast nutrient, fermenting for 2-4 weeks, racking and clearing, stabilizing after fermentation, backsweetening with fresh pear juice, and bottling when clear. Use imperial units."