Moonshine from pears. Several recipes of mash

There are many recipes for distilling strong drinks from fruits, berries and their waste. Apricot, apple, peach, cherry, plum - they all have a bright character and are quite recognizable. So moonshine from pears retains its delicate characteristic aroma, even after passing through the distillation process. Fragrant and tasty for real, it has a natural moderate sweetness and will delight the owner of the house and guests on a cold winter evening. In general, our article is devoted to how to make moonshine from pears. Consider some of the most popular recipes for preparing this bright and strong drink.

Moonshine from pears. Recipe number 1

It is good if you have your own garden where several pear trees grow. But if you do not possess such luxury, then it does not matter. At the end of summer - the beginning of autumn, any fruit market is full of these fruits, and you can buy them literally for a penny (especially if you drive a little further away from the city’s expensive markets). It is advisable to take fully ripened, soft, sweet varieties, because the sweeter the fruits, the tastier the moonshine from the pears will be, and the more it will turn out at the exit.

Ingredients

• Pears - 12 kilograms.
• Dry yeast - 100 grams.
• Sugar - 5 kilograms.
• Water - 20 liters.

How to make a mash

1. Of course, before distilling, you need to properly prepare the mash - the main raw material. Rinse the fruits of the pears and cut them into slices, removing the core and the stalk. Some people prefer to peel the skin, but we will not do this, since it contains a lot of all sorts of usefulness.
2. Whoever has such a useful thing in the household as a blender can use it to prepare the mass. If not, on a grater or in a meat grinder, we prepare the gruel from the fruits.
3. Pour the mixture into the prepared large container for fermentation. You can take a traditional glass. Nowadays, many use food-grade plastic dishes with lids for drinking water. They are also very well suited for our purposes.
4. Add 10 liters of clean (you can spring) water to the tank. If you use it from a tap, then clean it first using filtration.
5. We heat another 10 liters separately (about 30 degrees) and pour sugar into it. Stir until completely dissolved. And then the resulting syrup is poured into the main container with the mixture.
6. Knead the yeast and dilute it in warm water (usually there is an instruction on how to do it correctly). We do not use hot water, otherwise the yeast may die!
7. Add the yeast to the main container, mix and close the lid. We remove the fermentation bottle in a dark and warm place.
8. The fermentation process lasts 7-10 days. In the process, a cortical layer of mixture elements forms on the surface itself. And so that the mash does not sour, you need to periodically destroy this layer, mixing the mass at least once a day. At the end of fermentation, we filter out the precipitate - by the way, it can be used for the next servings - and distill the mash using distillation to get moonshine from pears. To do this, it is enough to have a traditional moonshine still, the simplest, purchased or home-made. From the above amount of ingredients, usually at least 5 liters of good tasty moonshine are obtained. Do not forget to remove the so-called heads and tails from the distilled liquid and check the strength. If necessary, you can make moonshine of double distillation (once again having completed the full process), it will turn out less, but it will be cleaned as much as possible.

Moonshine from pears at home. Recipe number 2

There is a more ancient and, so to speak, natural method of producing mash and moonshine - without yeast. For those who consider it mandatory to prepare a drink only from wild yeast that is on the skin of the fruit. Such pure moonshine from pears in the Russian village is called "pear". Of course, the finished product yield will be less than in the previous version, but experts say that in this way the expelled moonshine from pears is much tastier and healthier. Well, let's compare?

Ingredients for Mash

All that is needed to prepare moonshine from pears at home according to this recipe is the fruits and water themselves. Neither yeast nor sugar is additionally used this time.

Cooking

1. Before preparing moonshine from pears without sugar, the fruits in the amount of 10 kilograms are pre-processed: we remove the stalks, seeds.
2. Attention: pears must be collected in dry weather and must not be washed in any case! Indeed, wild yeast lives on the surface of the fruit, and if you wash it off, then the mash will not ferment. If the fruit is dirty, you can wipe it with a dry cloth.
3. Grind the fruits to a homogeneous slurry (you can use a blender or a meat grinder - it makes no difference, at least a grater). We place the mass in a container and set it aside in a warm place, bandaging the neck of the vessel with gauze (for about three days).
4. During this time, obvious signs of fermentation should appear: hissing, smell, foam.
5. We move the wort to the main fermentation tank and dilute it with 10 liters of water.
6. We install a water lock on the neck of the bottle (it will not let the brahe sour). We leave to wander in a warm place for about 15 days (sometimes less or more - it depends on many conditions, for example, on the pear variety).
7. A sign that the fermentation is over - no air is released into the water trap, a precipitate forms, and the liquid becomes sour to taste.
   
8. After this, we drain the mash, separating from the sediment, and distill into moonshine from pears. The recipe, as we see, is also not particularly difficult, however, unlike the first option, you need to carefully monitor that oxygen does not get into the container during fermentation, otherwise the wort will turn into vinegar.