Who /homebrew/ here?

Is it just vodka lemon peel and sugar? If not what am I missing?

How do you intend to get the juice out of the pears? I want to make my own cider but I'm stuck at this step.

Pure grain alcohol (ever clear works) and lemon peels soaked for a month, mix in honey let sit for a week, then bottle it and freeze it, serve it ice cold. I have seen some recipes call for vodka instead of grain alcohol, but if you want to be a purist...

I'm not the guy you're replying to, but I've had luck using a normal kitchen juicer. You can also use an old-fashioned juice press.

Or at least a tall glass of water.

No dilution? Served 190 proof?

As covered by other Anons, it's probably just the sugar content. Yeasty boys need way more sugar than just a couple of apples. But be sure and check the ingredients on those craisins for preservatives/inhibitors. If it's got anything that prevents the yeast from growing you're probably going to have better luck pissing up a rope.

heavily diluted with simple syrup, served around 40-50 proof. 1:1:2 or 1:1.5:1.5 extraction-syrup-water ratios are typical, the honey is a mistake and will just produce lemon-flavored napalm.

Thanks

Mead has honey. Honey has sugar.