Pear Brandy

20/01/2014
"A fruit brandy with a fine aroma and irresistible taste. Here`s to unforgettable memories!"
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Ingredients

  • pears - seasonal, ripe
  • sugar

Preparation

Pick ripe pears, preferably without spots. Cut the pears into small pieces and puree them. To increase the quantity of brandy and speed of fermentation, you can cover the finished puree with a sugar syrup concentration 17-18% (dissolve 40 lb (18 kg) of sugar in 25 gal (95 L) of water).

During fermentation, stir the material 2-3 times a day. After the end of the fermentation process, boil the mixture immediately.

After it is distilled, the alcoholic strength of the pear brandy should be 38 degrees (76 proof). Transfer to a keg and store.find similar recipes here

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Comments (1)

lalita
lalita
09.09.2014 20:39
how long does it take for fermentation to be done??? how do I know
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Topato
Topato
16.09.2014 10:55
Depending on the sugar content and temperature, about 7-14 days. The longer the better. Do a flame test, place a match near the liquid. If it burns, it's ready for boiling.
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