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The majority of consumers today refused to purchase finished alcoholic beverages, preferring to make alcoholic beverages on their own. Pear moonshine is popular due to its natural taste, fruity aroma and sufficient strength of the finished product.
What is the name of pear moonshine
Pears have the unique quality of retaining aroma even in distillates. Therefore, pear, as the moonshine from pears is also called, it turns out to be pleasant to the taste. There are several successful recipes for fruit mash. It is on her that the taste and quality of the original product depend.
During the cooking process at the fermentation stage, absolutely all the beneficial properties of the substances contained in the drink are preserved. They have a positive effect on the human body when consumed in moderation. The main thing is that the optimal ratio of the required ingredients is observed.
Secrets of making pear moonshine at home
The process of making pear moonshine is a real art, the rules of which should be learned for several years. Only knowledge of certain cooking conditions and strict adherence to instructions will allow you to prepare a high-quality alcoholic product at home.
A recipe for making pear moonshine with a sweet, harmonious taste and fruity notes.
- Any kind of pear can be used to make the mash. It is important that the fruit is ripe and free from decay. Home-made pear moonshine made from cultivated fruits will have a rich aroma, since fruits have the property of retaining aroma even after heat treatment.
- In mash recipes, you can use one or several different varieties. Sweet fruits will allow you to drive out a large amount of distillate. These varieties include autumn, ripe, fragrant pears Duchess, Bergamot, Limonka, Williams. You can use a volunteer, only you need to pay special attention to its processing.
- To comply with the technology, the main ingredient should be carefully prepared: cut out the core, since it, together with the seeds, can make the moonshine bitter, remove visible damage, traces of rot, mold, as they can lead to infection of the mash with pathogenic microflora.
- Sugar should be added according to the recipe. An excessive amount of it will make the moonshine sugar, and not fruit, and an insufficient amount will reduce the yield of the distillate, since it is only 15% in the garden pears. The recommended amount of sugar is no more than 20% of the total weight of the fruit (1 kg per 5 kg of fruit), and 4 liters of water should be added to each kilogram.
- The presence of yeast in the distillate has a significant effect on smell and taste. Therefore, you should observe the proportions and strictly follow the recipe. To start the fermentation process, you need to use special alcoholic yeast for fruit brews or wine yeast for thick fruit wines.
Mash recipes for pear moonshine
There are a large number of the most diverse recipes for home brew mash, which differ from each other according to various criteria. You can choose a cooking method, depending on your taste preferences.
A detailed description of all stages of making home brew for moonshine will make the whole process as clear and comfortable as possible, even for not quite experienced specialists in creating this drink.
Braga from pears for moonshine without yeast
The drink made according to this recipe will delight aesthetes who are of the opinion that moonshine from fruits should be made exclusively with wild yeast and without adding sugar.
The technology of this mash is complex, and the fermentation process takes much longer. At the exit, the amount of finished product is less. But the result is a natural drink called "Grushovka".
Ingredients and proportions:
- 10 kg of pears;
- 10 liters of water.
Homemade pear mash recipe:
- Unwashed fruits are cut into small pieces, removing seeds, rot, stalks. It should be borne in mind that it is not recommended to wash the main component, since there is live yeast on the surface, without which the fermentation process will not begin.
- Grind prepared pear pieces to a puree state and send to a fermentation vessel. Tie the neck of the dish with a gauze cloth and put it away for 3 days in a warm place, remembering to stir it once a day.
- When the mash starts to hiss, a specific smell appears and foam forms, you should move the wort into a container in which it will ferment, add water, stir.
- Next, you should install a water seal and remove the wash in a dark room with a temperature of about 30 ° C.
- If the wort has become light, and the water seal has stopped blowing bubbles, and a sediment has formed at the bottom, then the mash can be drained and distilled.
- The output will be no more than 2 liters of fragrant moonshine with the smell of duchess, with a strength of 40 ° C.
Pear yeast mash
The recipe allows you to get pear mash for moonshine with a wonderful rich sweet taste and pear aroma. Due to the presence of sugar and yeast, the yield increases and the duration of fermentation decreases, while the composition does not lose its characteristic aroma.
Ingredients and proportions:
- 10 kg of pears;
- 100 g dry or 0.5 kg of compressed yeast;
- 4 kg of sugar;
- 20 liters of water.
Step-by-step instructions for making pear mash for moonshine:
- Free washed fruits from rotten parts, stalks, cores, seeds, as they can impart bitterness to the product. After that, cut the peeled fruits into small slices.
- Grind prepared pears until smooth on a grater or using a meat grinder.
- Put the resulting composition in a fermentation vessel.
- Add 10 liters of water.
- Heat the remaining water to 30 ° C, add sugar and stir until it is completely dissolved.
- Add the prepared syrup and yeast diluted in accordance with the instructions on the package to the contents in the fermentation vessel. Install a water seal.
- Send pear mash for 7 days in a room with a temperature of 18-28 ° C, without access to light. At the time of fermentation, a layer is formed on the surface containing the skin and pulp. It must be destroyed by stirring the contents about 2 times a day. This will help avoid souring the mash.
- When fermentation is complete, the finished product must be drained from the sediment and distilled. At the exit, you can get about 6 liters of moonshine from fruit fruits, the strength of which will be 40 degrees. To improve the quality of the drink, you need to overtake the composition a second time.
Thanks to the pear mash, moonshine has a pleasant, delicate aroma of pears, good chilled and perfectly manifests itself when it is infused on oak chips.
How to make sugar-free pear mash
Many distillers do not use sugar, arguing that it can have a detrimental effect on taste.According to this recipe, the mash is of good quality, has a bright aroma and an incredibly soft, pleasant taste.
Ingredients:
- 10 kg of pears;
- 100 g dry or 500 g compressed yeast;
- 20 liters of water.
Pear mash recipe:
- Chop the fruits, make mashed potatoes from them, removing the core and freeing them from rot and mold, place them in a container for making mash.
- Pour the contents with water at room temperature in the amount of 10 liters.
- Heat the remaining water in a separate saucepan and heat the sugar in it. Pour the prepared syrup into the mash container. Mix the resulting composition until smooth.
- Install a water seal to keep the drink from souring and prevent excess oxygen from entering the container.
- Remove the container with home brew in a dark place with a temperature not exceeding 20 ° C. Within a month, the product will be ready for processing.
Braga from pears and apples for moonshine
For a warm company, a fruit mash made from pears for moonshine, made according to this recipe, is suitable, which turns out to be very aromatic and pleasant to the taste. It is good to serve such a drink on a festive table. You can also drink it sometimes to speed up metabolism, increase appetite and general tone of the body.
Ingredients and proportions:
- 7 kg of pears;
- 8 kg of apples;
- 3 kg of sugar;
- 100 g dry yeast;
- 10 liters of water.
Stages of making mash from apples and pears:
- Cut the pear and apples, removing the core, trimming the stalks and parts with signs of spoilage.
- Grind the prepared raw materials with a meat grinder and put in a fermentation vessel.
- Pour half the amount of water specified in the recipe to the fruit mass. Heat the remaining water to 30 ° C and dissolve the sugar in it, then add to the fruit.
- Dissolve the yeast according to the instructions on the package, and add to the contents of the fermentation vessel, on the neck of which to install a water seal.
- Set the braga for 10 days in a warm place without access to light, remembering to stir every day.
- At the end of the fermentation process, remove the finished wash from the sediment and distill.
Braga on pears: a recipe with honey
To make a delicious and aromatic moonshine from pears with honey, you need to follow this recipe, which will allow you to get 2 liters of a light drink with a strength of 45 degrees.
To do this, you should prepare ripe fruits, free them from seeds, cores, tails, pass the finished raw materials through a meat grinder. Then add water and honey, remove to a warm place for 6 days. If the honey has thickened, you can melt it with a water bath.
After the time has elapsed, strain the liquid and carry out distillation on a distiller according to the standard scheme with cutting off harmful fractions. The resulting composition is put to precipitate for 5 days, then filtered again using filter paper, and brought to the required strength with mineral water.
A few more recipes for moonshine from pears
Recipes for pear moonshine are varied and depend only on the imagination during preparation. At home, you can make very tasty and aromatic alcoholic drinks, which will surely become the main ones on the festive table. Also, the balance of taste can be increased by using additional ingredients that will give interesting characteristics.
Wild Pear Moonshine
Moonshine according to this recipe is not particularly sweet. To get a high quality drink, you need to know how to prepare it correctly. The required ingredients include:
- 12 kg of wild pears;
- 100 g yeast;
- 4 kg of sugar;
- 15 liters of water.
Wild Pear Moonshine Recipe:
- Free the fruits from the stalks, seeds, remove the damaged parts and cut into small pieces.
- Dissolve sugar in a little hot water. Combine the prepared syrup with the remaining water and prepared fruits.
- Dissolve the yeast using warm water and add 1 tablespoon of sugar, set aside for 30 minutes. After the composition begins to actively form a foam, add it to the mash.
- Remove the resulting mass for fermentation in a warm place for 7 days.
- After the time has elapsed, filter and distill the moonshine using the traditional method.
Moonshine on dried pears
This universal recipe for moonshine on dried pears will yield about 3 liters of ready-made alcoholic drink with a strength of 40 degrees.
To prepare it, you must prepare the following set of components:
- 2 kg of dried pears;
- 13 liters of water;
- 3 kg of sugar;
- 60 g dry or 300 g compressed yeast;
- 5 g citric acid.
The main processes in the preparation of moonshine:
- Pour 6 liters of water over the dried pears and, adding citric acid, set the sugar to cook for 30 minutes, stirring constantly, in order to avoid burning the fruit mass.
- Pour in the remaining amount of water, stir and cool to 30 ° C.
- Add yeast diluted in warm water beforehand.
- Send the container with the contents to a warm, dark place for fermentation for 10 days.
- Then carry out the distillation twice.
Moonshine from pear juice
To achieve amazingness and brightness in the taste of the drink, juice is most often used. To do this, you need to peel 5 kg of pears and send them to the juicer. Leave the resulting liquid at room temperature for a day to start the fermentation process. Grind another 10 kg of pears in a food processor and heat the resulting juice to a temperature of 25 ° C, then combine with 10 liters of settled, but not boiled water. Send the resulting liquid to a warm place for a week, and when the fermentation process becomes passive and declines, it is necessary to strain and distill the future drink.
The original product is obtained in an amount of 2 liters, with a strength of 40 degrees with a rich taste and unsurpassed aroma.
Distillation and refinement of pear moonshine
After the mash is completely ready, you should proceed to the next stage - distillation, which allows you to clean the moonshine from pears from fusel oils, glycerin and methanol. It is reproduced in a conventional distiller at the highest capacity using the bedding method. If there is a steam generator and other similar device in the apparatus, you can distill the product with the pulp or add a little fresh, sliced pears to improve the aroma.
Standard double distillation: the first is in potstill mode at maximum distillation capacities, but heating is required to start with low heat, gradually increasing, which will avoid scorching the mash. The second fractional distillation is conventional in fractions, according to the capabilities of the device, representing a column filled with packing. After fractional distillation, the "body" of the moonshine must be diluted with water to 42-44%, and left to "rest" in glassware for 20 days.
Pear moonshine can be consumed as a separate drink or continue to refine it. If you put oak chips into pear moonshine, then after 30 days the product will become cognac. And if you add berries with sugar and jam to it, then after 2 weeks you will get liqueur from the moonshine.
How to use a pear tree correctly
Connoisseurs of alcoholic beverages will agree that it is necessary not only to be able to make high-quality homemade moonshine, but also to know how to use it correctly.
This drink should be consumed chilled in small sips, enjoying the exquisite taste and delicate pear aroma.
Storage rules
You need to know how to properly store homemade moonshine. The product has a limited shelf life and requires compliance with all necessary storage conditions, otherwise it may become unusable and hazardous to health. If all the requirements are met, moonshine can be stored for 3 years, but it is better to use it within 1 year.
To prevent alcohol from spoiling for a long time, you need to put it in a room with a temperature of 5-20 ° C and a humidity of 85%. The fulfillment of these conditions, along with the absence of sunlight, blocks most chemical reactions. And one more important point: the lid must be tightly closed so that the alcohol does not evaporate.
The main signs of product spoilage are flake-like sediment, turbidity, sour taste.
Conclusion
Pear moonshine will captivate with its magical aroma and exquisite taste. True connoisseurs of this amazing product will definitely want to take the opportunity to make it themselves.
