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Most consumers today have refused to purchase ready-made alcoholic products, preferring to make alcoholic beverages themselves. Pear moonshine is popular due to its natural taste, fruity aroma and sufficient strength of the finished product.
What is the name of moonshine made from pears?
Pears have the unique quality of retaining their aroma even in distillates. Therefore, pear moonshine, also called moonshine from pears, tastes good. There are several successful recipes for fruit mash. The taste characteristics and quality of the original product depend on it.
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 required ingredients is observed.
Secrets of making pear moonshine at home
The process of producing pear moonshine is a real art, the rules of which should be studied for several years. Only knowledge of certain preparation conditions and strict adherence to instructions will allow you to prepare a high-quality alcoholic product at home.
A recipe for making moonshine from pears, which has a sweet, harmonious taste and fruity notes.
- To prepare mash, you can use any variety of pears. It is important that the fruits are ripe and have no signs of rotting. Pear moonshine, prepared at home from cultivated fruits, will be characterized by a rich aroma, since the fruits have the ability to retain their aroma even after heat treatment.
- In mash recipes you can use one or several different varieties. Sweet fruits will allow you to expel a large amount of distillate. These varieties include autumn, ripe, aromatic Duchess, Bergamot, Limonka, and Williams pears. You can use carrion, but you just need to pay special attention to its processing.
- To comply with the technology, you should carefully prepare the main ingredient: cut out the core, since it, together with the seeds, can make the moonshine bitter, remove visible damage, traces of rot, mold, since they can lead to contamination of the mash with pathogenic microflora.
- Sugar should be added according to the recipe. An excessive amount of it will make the moonshine sugary rather than fruity, and an insufficient amount will reduce the yield of the distillate, since garden pears contain only 15% of it.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 the aroma and taste characteristics. 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 mash or wine yeast for thick fruit wines.
Mash recipes for pear moonshine
There are a large number of different mash recipes for moonshine, which differ from each other according to various criteria. You can choose the cooking method depending on your taste preferences.
A detailed description of all stages of making mash for moonshine will make the entire process as understandable and comfortable as possible, even for specialists who are not entirely experienced in creating this drink.
Pear mash for moonshine without yeast
A 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 the addition of sugar.
The technology of this mash is complex, and the fermentation process takes much longer. The output quantity of the 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, and stalks. It should be borne in mind that it is not recommended to wash the main components, since there are live yeast on the surface, without which the fermentation process will not begin.
- Grind the prepared pear pieces to a puree and place in a container for fermentation. Bandage the neck of the dish with gauze and put it in a warm place for 3 days, remembering to stir once a day.
- When the mash begins to sizzle, a specific smell appears and foam forms, you should move the wort into a container in which it will ferment, add water, and stir.
- Next, you should install a water seal and put the mash 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 sediment has formed at the bottom, then the mash can be drained and distilled.
- The output will be no more than 2 liters of aromatic moonshine with the smell of duchess, with a strength of 40 °C.
Pear mash with yeast
The recipe allows you to get a mash from pears for moonshine with a wonderful rich sweet taste and pear aroma. Thanks 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 compressed yeast;
- 4 kg sugar;
- 20 liters of water.
Step-by-step instructions for preparing pear mash for moonshine:
- Remove washed fruits from rotten parts, stems, cores, seeds, as they can impart bitterness to the product. After this, cut the peeled fruits into small slices.
- Grind the prepared pears until smooth using a grater or a meat grinder.
- Place the resulting mixture in a container for fermentation.
- Add 10 liters of water.
- Heat the remaining water to 30 °C, add sugar and stir until it is completely dissolved.
- Add the finished syrup and diluted yeast according to the instructions on the package to the contents in the fermentation container. Install a water seal.
- Send the pear mash for 7 days to a room with a temperature of 18-28 °C, without access to light. At the time of fermentation, a layer containing skin and pulp is formed on the surface. It must be destroyed by stirring the contents about 2 times a day. This will help prevent the mash from turning sour.
- When fermentation is complete, the finished product must be drained from the sediment and distilled. At the end you can get about 6 liters of moonshine from fruits, the strength of which will be 40 degrees. To improve the quality of the drink, you need to distill the composition a second time.
Thanks to the pear mash, moonshine has a pleasant, delicate aroma of pears, is good when chilled and works great when infused with oak chips.
How to make pear mash without sugar
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:
- Grind the fruits, make a puree from them, removing the core and freeing them from rot and mold, place them in a container for preparing mash.
- Fill the contents with water at room temperature in an amount of 10 liters.
- Heat the remaining water in a separate pan and heat the sugar in it. Pour the finished syrup into the mash container. Mix the resulting mixture until smooth.
- Install a water seal to keep the drink from souring and prevent excess oxygen from entering the container.
- Place the container with the mash in a dark place with a temperature no higher than 20 °C. Within a month the product will be ready for processing.
Mash 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’s good to serve this drink on a holiday table. You can also drink it sometimes to speed up metabolism, increase appetite and general body tone.
Ingredients and proportions:
- 7 kg of pears;
- 8 kg apples;
- 3 kg sugar;
- 100 g dry yeast;
- 10 liters of water.
Stages of making mash from apples and pears:
- Chop the pear and apples, removing the core, cutting off the stems and parts with signs of spoilage.
- Grind the prepared raw materials using a meat grinder and place in a container for fermentation.
- Pour half the amount of water specified in the recipe into the fruit mixture. Heat the remaining water to 30 °C and dissolve sugar in it, then add to the fruit.
- Dilute the yeast according to the instructions on the package and add it to the contents of the fermentation container, on the neck of which install a water seal.
- Set the mash 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 mash from the sediment and distill.
Pear mash: recipe with honey
To prepare 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, and pass the finished raw materials through a meat grinder. Then add water and honey and put it in a warm place for 6 days.If the honey has thickened, you can melt it using a water bath.
After the time has passed, strain the liquid and perform distillation in a distiller according to the standard scheme, cutting off harmful fractions. Leave the resulting composition to allow sediment to settle for 5 days, then filter again using filter paper and bring to the required strength using mineral water.
A few more pear moonshine recipes
Recipes for pear moonshine are varied and depend only on your imagination during preparation. At home, you can make very tasty and aromatic alcoholic drinks, which are sure to become the main attraction on the holiday table. Also, the balance of taste can be increased by using additional components that will add interesting characteristics.
Moonshine from wild pear
Moonshine according to this recipe is not particularly sweet. To get a high quality drink, you need to know how to prepare it correctly. Ingredients needed include:
- 12 kg of wild pears;
- 100 g yeast;
- 4 kg sugar;
- 15 liters of water.
Recipe for wild pear moonshine:
- Remove the fruits from stems and seeds, remove damaged parts and cut into small pieces.
- Dissolve sugar in a small amount of hot water. Combine the finished syrup with the remaining water and prepared fruit.
- Dissolve the yeast using warm water and adding 1 tablespoon of sugar, set aside for 30 minutes. After the composition begins to actively form foam, add it to the mash.
- Place the resulting mass in a warm place for fermentation for 7 days.
- After time, filter and distill the moonshine using the traditional method.
Moonshine on dried pears
This universal recipe for moonshine made with dried pears will yield approximately 3 liters of finished alcoholic drink with a strength of 40 degrees.
To prepare it, you need to prepare the following set of components:
- 2 kg dried pears;
- 13 liters of water;
- 3 kg sugar;
- 60 g dry or 300 g compressed yeast;
- 5 g citric acid.
The main processes when preparing moonshine:
- Pour 6 liters of water over the dried pears and, adding citric acid, cook the sugar for 30 minutes, stirring constantly to avoid burning the fruit mass.
- Pour in the remaining amount of water, stir and cool to 30°C.
- Add yeast previously diluted in warm water.
- Send the container with the contents to a warm, dark place for fermentation for 10 days.
- Then perform the distillation twice.
Moonshine from pear juice
To achieve the amazing and bright taste of the drink, juice is most often used. To do this, you need to peel 5 kg of pears and put them in a 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 begins to decline, you need to strain and distill the future drink.
The initial product is obtained in an amount of 2 liters, with a strength of 40 degrees with a rich taste and unsurpassed aroma.
Distillation and refining of pear moonshine
After the mash is completely ready, you should move on to the next stage - distillation, which allows you to remove fusel oils, glycerin and methanol from pear moonshine. It can be reproduced in a conventional distiller at the highest power using the still method. If the apparatus has a steam generator or other similar device, you can distill the product with pulp or add some fresh, sliced pears to improve the aroma.
Standard double distillation: the first in potstill mode at maximum distiller power, but heating must be started with low heat, gradually increasing, which will avoid burning the mash. The second fractional distillation is the usual fractional distillation, according to the capabilities of the device, which is 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 a glass container for 20 days.
Pear moonshine can be consumed as a separate drink or further refined. If you put oak chips in 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 the moonshine will turn into liqueur.
How to use pear 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 unfit for consumption and hazardous to health. If all requirements are met, moonshine can be stored for 3 years, but it is better to consume 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 sediment in the form of flakes, turbidity, and sour taste.
Conclusion
Pear moonshine will captivate you with its magical aroma and exquisite taste. True connoisseurs of this amazing product will definitely want to take the opportunity to make it themselves.
