Braga from pears for moonshine

Most consumers today have abandoned the purchase of finished alcoholic beverages, preferring to make alcoholic beverages on their own. Pear moonshine is popular due to its natural taste, fruity aroma and sufficient strength of the finished product.

What is the name of pear moonshine

Pears have the unique quality of retaining flavor even in distillates. Therefore, a pear, as moonshine from pears is also called, turns out to be pleasant to the taste. There are several successful recipes for fruit mash. The taste characteristics and quality of the original product depend on it.

In the process of cooking at the fermentation stage, absolutely all the beneficial properties of the substances contained in the drink are preserved. They have a positive effect on the human body with moderate use. The main thing is that the optimal ratio of the required ingredients is observed.

Secrets of making pear moonshine at home

The process of producing pear moonshine is a real art, the rules of which should be learned for several years. Only knowledge of certain cooking conditions and strict adherence to the instructions will allow you to prepare a high-quality alcoholic product at home.

A recipe for making moonshine from pears, which has a sweet, harmonious taste and fruity notes.

1. For the preparation of mash, you can use any variety of pears. It is important that the fruit is characterized by ripeness and does not show signs of decay. Pear moonshine made at home from cultivated fruits will be characterized by a rich aroma, since fruits have the ability to retain aroma even after heat treatment.
2. In mash recipes, you can use one or several different varieties. Sweet fruits will allow you to expel a large amount of distillate. These varieties include autumn, ripe, fragrant pears Duchess, Bergamot, Limonka, Williams. You can use carrion, only you need to pay special attention to its processing.
3. To comply with the technology, you should carefully prepare the main ingredient: cut out the core, since it, together with the seeds, can make the moonshine bitter, remove visible damage, traces of rot, mold, as they can lead to infection of the mash with pathogenic microflora.
4. Sugar should be added according to the recipe. Its excessive amount will make moonshine sugary, not fruity, and insufficient will reduce the yield of distillate, since it contains only 15% of garden pears. The recommended amount of sugar is no more than 20% of the total weight of fruits (1 kg per 5 kg of fruit), and 4 liters of water should be added to each kilogram.
5. The presence of yeast in the distillate has a significant effect on the smell and taste characteristics. Therefore, you should observe the proportions and strictly follow the recipe. To start the fermentation process, you need to use special alcohol yeast for fruit brews or wine yeast for thick fruit wines.

Braga recipes for pear moonshine

There are a large number of the most diverse recipes for moonshine home brew, which differ from each other according to various criteria. You can choose the cooking method, depending on your taste preferences.

A detailed description of all the stages of making brew for moonshine will make the whole process as clear and comfortable as possible, even for not quite experienced specialists in creating this drink.

Braga from pears for moonshine without yeast

A drink made according to this recipe will please aesthetes who are of the opinion that fruit moonshine should be made exclusively with wild yeast and without adding sugar.

The technology of this mash is complex, and the fermentation process takes much longer. At the output, the amount of the finished product is less. But the result is a natural drink called “Grushovka”.

Ingredients and proportions:

• 10 kg of pears;
• 10 L of water.

Pear mash recipe at home:

1. Unwashed fruits are cut into small pieces, removing seeds, rot, stalks. It should be borne in mind that the main components are not recommended to be washed, since there are live yeasts on the surface, without which the fermentation process will not begin.
2. Grind prepared pear pieces to a puree state and send to a fermentation container. Tie the neck of the dish with a gauze cloth and put it away for 3 days in a warm place, not forgetting to stir once a day.
3. When the mash begins to sizzle, a specific smell appears and foam forms, you should move the wort to a container in which it will ferment, add water, stir.
4. Next, you should install a water lock and remove the wash in a dark room with a temperature of about 30 ° C.
5. If the wort has become light, and the water seal has stopped bubbling, and sediment has formed at the bottom, then the mash can be drained and distilled.
6. The output will be no more than 2 liters of fragrant moonshine with the smell of duchesse, a strength of 40 ° C.

Pear mash with yeast

The recipe allows you to get pear mash for moonshine with a wonderful rich sweet taste and pear aroma. Due to the presence of sugar and yeast, the yield increases and the duration of fermentation decreases, while the composition does not lose its characteristic aroma.

Ingredients and proportions:

• 10 kg of pears;
• 100 g of dry or 0,5 kg of pressed yeast;
• 4 kg of sugar;
• 20 L of water.

Step-by-step instructions for preparing pear mash for moonshine:

1. Free washed fruits from rotten parts, stalks, cores, seeds, as they can add bitterness to the product. After that, cut the peeled fruits into small slices.
2. Grind prepared pears until smooth on a grater or with a meat grinder.
3. Put the resulting composition into a fermentation bowl.
4. Add 10 liters of water.
5. Heat the remaining water to 30 ° C, add sugar and stir until it is completely dissolved.
6. Ready-made syrup and diluted in accordance with the instructions on the package, add the yeast to the contents in the fermentation tank. Install a water seal.
7. Send pear mash for 7 days in a room with a temperature of 18-28 ° C, without access to light. At the time of fermentation, a layer containing the skin and pulp forms on the surface. It must be destroyed by stirring the contents about 2 times a day. This will help to avoid souring the mash.
8. When fermentation is completed, the finished product must be drained from the sediment and distilled. At the output, you can get about 6 liters of moonshine from fruit fruits, the strength of which will be 40 degrees. To improve the quality of the drink, you need to overtake the composition a second time.

Thanks to pear mash, moonshine has a pleasant, delicate aroma of pears, it is good chilled and perfectly manifests itself when it is insisted on oak chips.

How to make pear mash without sugar

Many distillers do not use sugar, arguing that it can have a detrimental effect on taste. According to this recipe, the mash turns out to be of good quality, has a bright aroma and an incredibly soft, pleasant taste.

Ingredients:

• 10 kg of pears;
• 100 g dry or 500 g pressed yeast;
• 20 L of water.

The recipe for pear mash:

1. Grind the fruits, mash them, remove the core and free from rot and mold, place in a container for making mash.
2. Pour the contents with water at room temperature in an amount of 10 liters.
3. Heat the remaining water in a separate saucepan and heat the sugar in it. Pour the finished syrup into the mash container. Mix the resulting composition until smooth.
4. Install a water seal to keep the drink from souring and prevent excess oxygen from entering the container.
5. Remove the container with mash in a dark place with a temperature not exceeding 20 ° C. Within a month, the product will be ready for processing.

Braga from pears and apples for moonshine

For a warm company, fruit mash from pears for moonshine, made according to this recipe, is suitable, which turns out to be very fragrant and pleasant to the taste. It is good to serve such a drink on the festive table. You can also drink it sometimes to speed up metabolism, increase appetite and general body tone.

Ingredients and proportions:

• 7 kg of pears;
• 8 kg of apples;
• 3 kg of sugar;
• 100 g dry yeast;
• 10 L of water.

Steps for making mash from apples and pears:

1. Cut the pear and apples, removing the core, cutting off the stalks and parts with signs of spoilage.
2. Grind the prepared raw materials with a meat grinder and put in a bowl for fermentation.
3. Pour half the amount of water indicated in the recipe to the fruit mass. Heat the remaining water to 30 ° C and dissolve sugar in it, then add to the fruit.
4. Dilute the yeast according to the instructions indicated on the package, and add to the contents of the fermentation tank, on the neck of which install a water seal.
5. Braga set for 10 days in a warm place without access to light, not forgetting to stir every day.
6. At the end of the fermentation process, remove the finished mash from the sediment and overtake.

Braga na grušah: recipe with honey

To prepare a delicious and fragrant pear moonshine with honey, you need to follow this recipe, which will allow you to get 2 liters of a light drink with a strength of 45 degrees.

To do this, prepare ripe fruits, free them from seeds, cores, tails, pass the finished raw material through a meat grinder. Then add water and honey, put in a warm place for 6 days. If the honey has thickened, it can be melted using a water bath.

After the time has elapsed, strain the liquid and distill in a distiller according to the standard scheme with cutting off harmful fractions. Leave the resulting composition to precipitate for 5 days, then filter again using filtered paper, and bring to the required strength with mineral water.

A few more pear moonshine recipes

Recipes for pear moonshine are varied and depend only on imagination during preparation. At home, you can make very tasty and fragrant alcoholic drinks, which will definitely become the main ones on the festive table. Also, the balance of taste can be improved by using additional components that will give interesting characteristics.

Moonshine from wild pear

Moonshine according to this recipe is not particularly sweet. To get a high quality drink, you need to know how to prepare it correctly. The required ingredients include:

• 12 kg of wild pears;
• 100 g yeast;
• 4 kg of sugar;
• 15 L of water.

Pear moonshine recipe:

1. Release the fruits from the stalks, seeds, remove the damaged parts and cut into small pieces.
2. Dissolve sugar in a little hot water. Combine the finished syrup with the remaining water and prepared fruits.
3. Dissolve the yeast using warm water and 1 tablespoon of sugar, set aside for 30 minutes. After the composition begins to actively form foam, add it to the mash.
4. Remove the resulting mass for fermentation in a warm place for 7 days.
5. After the time has passed, filter and overtake the moonshine using the traditional method.

Moonshine on dried pears

This universal recipe for moonshine on dried pears will yield approximately 3 liters of a finished alcoholic drink, with a strength of 40 degrees.

To prepare it, you need to prepare the following set of components:

• 2 kg dried pears;
• 13 L of water;
• 3 kg of sugar;
• 60 g dry or 300 g pressed yeast;
• 5 g citric acid.

The main processes in the preparation of moonshine:

1. Pour dried pears with 6 liters of water and, adding citric acid, sugar, cook for 30 minutes, stirring constantly, to avoid burning the fruit mass.
2. Pour the remaining amount of water, stir and cool to 30 ° C.
3. Add yeast, previously diluted in warm water.
4. Send the container with the contents to a warm, dark place for fermentation for 10 days.
5. Then do the distillation twice.

Pear juice moonshine

To achieve amazingness and brightness in the taste of the drink, juice is most often used. To do this, peel 5 kg of pears and send them to the juicer. Leave the resulting liquid at room temperature for a day to start the fermentation process. Grind another 10 kg of pears in a food processor and heat the resulting juice to a temperature of 25 ° C, then combine with 10 liters of settled, but not boiled water. Send the resulting liquid to a warm place for a week, and when the fermentation process becomes passive and starts to decline, it is necessary to strain and overtake the future drink.

The initial product is obtained in the amount of 2 liters, with a strength of 40 degrees with a rich taste and unsurpassed aroma.

Distillation and refinement of pear moonshine

After the mash is completely ready, you should proceed to the next stage – distillation, which allows you to clean pear moonshine from fusel oils, glycerin and methanol. It is reproduced in a conventional distiller at the highest power using the understill method. If there is a steam generator and other similar device in the apparatus, you can distill the product with pulp or add some fresh sliced ​​uXNUMXbuXNUMXbpears to improve the flavor.

Standard double distillation: the first in the potstill mode at maximum distiller power, but warming up is required to start with a small heat, gradually increasing, which will avoid burning the mash. The second fractional distillation is common in terms of fractions, according to the capabilities of the device, representing a column filled with packing. After the implementation of fractional distillation, the “body” of moonshine must be diluted with water to 42-44%, left to “rest” in glassware for 20 days.

Pear moonshine can be consumed as a separate drink or continue its refinement. If you put oak chips in moonshine from pears, then after 30 days the product will become cognac. And if you add berries with sugar and jam to it, then after 2 weeks you will get liquor from moonshine.

How to use pear

Connoisseurs of alcoholic beverages will agree that it is necessary not only to be able to make high-quality homemade moonshine, but also to know how to use it correctly.

This drink should be consumed chilled in small sips, enjoying the exquisite taste and delicate pear aroma.

Storage Rules

You need to know how to properly store homemade moonshine. The product has a limited shelf life and requires compliance with all necessary storage conditions, otherwise it may become unusable and hazardous to health. If all the requirements are met, moonshine can be stored for 3 years, but it is better to use it within 1 year.

To prevent alcohol from spoiling for a long time, you need to put it in a room with a temperature of 5-20 ° C and a humidity of 85%. The fulfillment of these conditions, along with the absence of sunlight, blocks most chemical reactions. And one more important point: the lid must be tightly closed so that the alcohol does not evaporate.

The main signs of spoilage of the product are sediment in the form of flakes, turbidity, sour taste.

Conclusion

Pear moonshine will captivate with its magical aroma and exquisite taste. True connoisseurs of this amazing product will definitely want to take the opportunity to make it yourself.