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.