Moonshine from pears

Step-by-step preparation

Cooking time: 15 day

1. STEP 1

   

   How to make moonshine from pears at home? Prepare the main component of our moonshine - pears. They should be very ripe, but in no case rotten. It is better not to wash pears - many microorganisms that cause fermentation live on their surface. If the pears are very dirty, wipe them with a dry cloth.

2. STEP 2

   

   To prepare pear mash for moonshine, you need to grind the fruits in any convenient way, first removing the seed pod. I grated the pears, but you can grind them using a blender, and very soft pears can be mashed with a masher.

3. STEP 3

   

   Prepare a container for making mash, preferably a large one. It can be either glass or plastic. Lay out the chopped pears.

4. STEP 4

   

   Dilute sugar (all, minus one tablespoon) with warm water. Stir well. The water should be live, not filtered, this again promotes fermentation. The water temperature should not be more than 40 degrees, so as not to kill the yeast.

5. STEP 5

   

   Pour the syrup into the fermentation container.

6. STEP 6

   

   Break the yeast into pieces with the remaining spoon of sugar. Fresh yeast can be replaced with special wine yeast or dry yeast (10 g).

7. STEP 7

   

   Dilute 100 ml of warm water, wait until a foamy cap forms and add to the rest of the ingredients.

8. STEP 8

   

   Mix everything. The contents of the fermentation container should be no more than 2/3 full.

9. STEP 9

   

   Put on a disposable glove and put it in a warm place. Regular apartment conditions of 20-24 degrees are quite suitable.

10. STEP 10

    

    When the glove rises, it will mean that fermentation has begun. It can last from 10 to 20 days and will end when the glove deflates.

11. STEP 11

    

    Strain the mash. For a more pronounced pear aroma, some people collect the pulp in cheesecloth and hang it in the container of the moonshine still, where the mash is poured.

12. STEP 12

    

    Assemble the moonshine still, connect the hoses with cold water, pour in the mash.

13. STEP 13

    

    Put the device on fire. When the temperature on the thermometer reaches 70 degrees, turn on cold water to cool the product. Collect moonshine in a jar literally drop by drop. Moonshine after the first distillation is quite ready for use, but has a distinct moonshine smell, so I recommend repeating the distillation procedure, only pouring the resulting moonshine, diluted to 20 degrees, into the moonshine still. To do this, a liter of moonshine must be diluted with 500 ml of water.

14. STEP 14

    

    The distillation is carried out similarly to the first, but the first 100 ml and the last 100 ml of the finished product are poured out. These are the so-called heads and tails, which are not suitable for consumption because they contain a large amount of fusel oils.

15. STEP 15

    

    Pour the finished moonshine into bottles and let it brew for 2-3 days. For color, you can tint it with a drop of tea leaves. The strength of moonshine is about 50 degrees. Observe moderation when drinking alcohol! Enjoy your tasting!

Comments on the recipe

Alenka

02.11.2023

4.8

Pear compote for the winter is also an excellent recipe for preparing for the winter.