Sugar-free pear moonshine is very soft and aromatic. For a natural taste, the fermentation of the mash takes place using natural yeast, so there is no need to wash the pear fruits. You will only need 10 kilograms of ripe pears and 10 liters of water.
The recipe for making moonshine from pears is as follows:
1. Cut pears collected or plucked in dry weather into small pieces. Remove rot, seeds, leaves and stalks.
2. Grind the pieces to a homogeneous liquid pulp.
3. Bandage the neck of the container with the mush with gauze and place it in a warm place for 2-3 days. Stir once every 10-12 hours.
4. If obvious signs of fermentation appear (mash hissing, specific smell, foam), transfer the wort to a fermentation container, add water, stir.
5. Install a water seal on the neck of the container. Fermentation with wild yeast is not as intense as with alcoholic or baking yeast, so it is very important to protect the mash from the influx of oxygen, which causes the activation of vinegar yeast. The water seal will prevent the pear mash from turning sour.
6. Place the container in a dark, warm place for 12-40 days. The temperature should not exceed 30 degrees!
7. When fermentation is over (the wort will become light and sour without sweetness, the water seal will stop blowing bubbles, and sediment will appear at the bottom), drain the mash from the sediment and distill.
To preserve the pronounced pear aroma, I do not do a second distillation. But if the moonshine turns out cloudy and has a strong foreign odor, then you can’t do without it.
The procedure for the second distillation of pear moonshine is as follows:
1. Measure the strength of the first distillation of pear moonshine. Determine the amount of pure alcohol. For example, 2 liters of 55% contains 1.1 liters of pure alcohol.
2. Dilute the distillate with water to 20% and re-distill without purification with charcoal or any other method.
3. Collect the first 12-15% of the yield from the amount of pure alcohol (in our example, 110-165 ml) separately and pour it out. This is the “head” - a harmful fraction that contains dangerous substances.
4. Collect the main distillate until the strength in the stream drops below 40%.
5. Dilute the finished moonshine from double-distilled pears with water to 40-45% and, before use, keep it for 2-3 days in a hermetically sealed glass container to stabilize the taste after mixing with water.
Depending on the initial sweetness of the pears, the output will be 1-2 liters of very aromatic 45 degree moonshine.
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Video sections:
0:00 Introduction
0:18 Preparing pears for fermentation
1:36 Chopping pears
2:47 Fermentation of pear must
4:10 End of fermentation of pear mash
4:30 Preparing moonshine from mash
8:55 Diluting moonshine with water
9:43 Conclusion
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And in this video I will show you how to clean moonshine in 5 minutes if it turns out cloudy • Очистка самогона за 5 ...
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Негізгі бет Тәжірибелік нұсқаулар және стиль Pear moonshine (no sugar)
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