Moonshine from pears at home

Step-by-step cooking

1. Step 1:

   

   Prepare the main component of our moonshine - pears. They should be very ripe, but by no means rotten. It is better not to wash pears - many microorganisms that cause fermentation live on their surface. If the pears are heavily soiled, wipe them with a dry cloth.

2. Step 2:

   

   Now, to prepare the braga, pears need to be crushed in any convenient way, having previously removed the seed pod. I grated the pears on a grater, but you can grind them with a blender, and very soft pears can be kneaded with a pusher.

3. Step 3:

   

   Prepare a container for making braga, preferably a large volume. It can be both glass and plastic. Lay out the chopped pears.

4. Step 4:

   

   Dilute sugar (all, without one tablespoon) with warm water. Stir well. The water must be alive, in no case filtered, which again contributes to fermentation. The water temperature is not more than 40 degrees, so as not to kill yeast.

5. Step 5:

   

   Pour the syrup into the fermentation tank.

6. Step 6:

   

   Break the yeast into pieces with the remaining spoonful of sugar. Fresh yeast can be replaced with special wine or dry (10 g).

7. Step 7:

   

   Dilute 100 ml of warm water, wait for the formation of a foam cap and pour it into the rest of the ingredients.

8. Step 8:

   

   Mix everything together. The contents of the fermentation tank should be filled no more than 2/3.

10. Step 9:

    

    Put a disposable glove on top and put it in a warm place. Not that it should be very warm. The usual conditions of an apartment of 20-24 degrees are quite suitable.

11. Step 10:

    

    As soon as the glove rises, fermentation has begun. It can last from 10 to 20 days and will end when the glove deflates.

12. Step 11:

    

    Strain the braga. For a more pronounced pear flavor, some collect the cake in gauze and hang it in the container of the moonshine machine, where the braga is poured.

13. Step 12:

    

    Assemble the moonshine machine, if your model allows - connect the hoses with cold water, pour in the brew.

14. Step 13:

    

    Put the machine on fire. As soon as the temperature on the thermometer reaches 70 degrees, turn on cold water to cool the product. Collect moonshine in a jar literally drop by drop. Moonshine after the first distillation is quite ready for use, but it has a distinct smell of moonshine, so I recommend repeating the distillation procedure, only pouring the resulting moonshine diluted to 20 degrees into the moonshine machine. To do this, a liter of moonshine should be diluted with 500 ml of water.

15. Step 14:

    

    Distillation is carried out similarly to the first, but the first 100 ml and the last 100 ml of the finished product are poured out. These are the so-called heads and tails that are not suitable for consumption, because they contain a large amount of fusel oils.

16. Step 15:

    

    Bottle the finished moonshine and let it brew for 2-3 days. For color, you can tint it with a drop of tea leaves. The strength of moonshine is about 50 degrees. Observe the measure when drinking alcohol!