Pear moonshine at home - two simple recipes. Pear mash with yeast.

There are many recipes for distilling strong drinks from fruits, berries and their waste. Apricot, apple, peach, cherry, plum - they all have a bright character and are quite recognizable. So pear moonshine retains its delicate characteristic aroma, even after going through the distillation process. Fragrant and truly delicious, it has a natural moderate sweetness and will delight the owner of the house and guests on a cold winter evening. In general, our article is devoted to how to make moonshine from pears. Let's look at some of the most popular recipes preparing this bright and strong drink.

Pear moonshine. Recipe No. 1

It's good if you have your own garden where several pear trees grow. But if you don’t have such luxury, it doesn’t matter. At the end of summer - beginning of autumn, any market is full of these fruits, and they can be bought literally for pennies (especially if you move a little further from the city's expensive markets). It is advisable to take fully ripe, soft, sweet varieties, because the sweeter the fruits, the tastier the pear moonshine will be, and the more of it you will get at the end.

Ingredients

• Pears - 12 kilograms.
• Dry yeast - 100 grams.
• Sugar - 5 kilograms.
• Water - 20 liters.

How to prepare mash

1. Of course, before distilling, you need to properly prepare the mash - the main raw material. Wash the pear fruits thoroughly and cut into slices, removing the core and stalk. Some people prefer to peel the skin, but we won’t do this, since it contains a lot of all sorts of useful things.
2. Anyone who has such a useful thing as a blender in their household can use it to prepare the mixture. If not, use a grater or a meat grinder to prepare a pulp of fruits.
3. Pour the mixture into the prepared large fermentation container. You can take a traditional glass one. Nowadays many people use vessels made from food grade plastic with lids intended for drinking water. They also suit our purposes very well.
4. Add 10 liters of clean (or spring) water to the container. If you use it from the tap, then first clean it using filtration.
5. We heat another 10 liters separately (about 30 degrees) and pour sugar into it. Stir until it is completely dissolved. And then pour the resulting syrup into the main container with the mixture.
6. Knead the yeast and dilute it in warm water (usually there are instructions on the packet on how to do this correctly). We do not use hot water, otherwise the yeast may die!
7. Add yeast to the main container, mix and cover with a lid. We remove the fermentation bottle to a dark and warm place.
8. The fermentation process lasts 7-10 days. In the process, a cortical layer of mixture elements is formed on the surface itself. And to prevent the mash from turning sour, you need to periodically destroy this layer, stirring the mass at least once a day. At the end of fermentation, we strain off the sediment - by the way, it can be used for the next portions - and distill the mash using distillation to obtain moonshine from pears. To do this, it is enough to have a traditional moonshine still, the simplest one, purchased or homemade. From the above quantities of ingredients, you usually get at least 5 liters of good, tasty moonshine. Don’t forget to remove the so-called heads and tails from the distilled liquid and check the strength. If necessary, you can make double distillation moonshine (carrying out the full process again), it will be smaller, but it will be as purified as possible.

Moonshine from pears at home. Recipe No. 2

There is an older and, so to speak, natural method of producing mash and moonshine - without yeast. For those who consider it obligatory to prepare a drink only from wild yeast that is found on the skin of the fruit. Such pure moonshine made from pears is called “grushovka” in the Russian village. Of course, the yield of the finished product will be less than in the previous version, but experts say that this way distilled moonshine from pears is much tastier and healthier. Well, let's compare?

Ingredients for mash

All you need to make pear moonshine at home using this recipe is the fruits themselves and water. We do not use any additional yeast or sugar this time.

Preparation

Moonshine from pears has a weak, pleasant aroma and taste of the fruits from which it is made. When every kilogram of fruit is distilled, pear moonshine comes out, containing 160 g of drink with a strength of 40% vol., when from such common fruits as apples, only 130–140 g of alcohol can be obtained from 1 kg of fruit. This is because most pear varieties have a sugar content of 14–16%. We need to consider several recipes for making pear moonshine at home. In order to make a high-quality alcoholic drink from these fruits, you must strictly follow the recommendations.

Selection of material for homemade alcohol and some tips

Preparation of pear moonshine begins with choosing the desired variety of fruit. It is best to use cultivated pear varieties. Only they can provide mash with the required strength and aroma. An alcoholic drink made from wild pears also tastes good, but getting the right amount of alcohol without using large quantity sugar in this case fails. You need to know that some types of wild meats practically do not produce juice, so trying to use them will be a waste of time.

The most commonly used pear varieties are Bergamot, Duchess, Lyubimitsa, Hera, Melting, and Williams. If you want to get a particularly tasty and very pleasant alcoholic drink, it is recommended to mix several varieties or add apples to them.

To make moonshine from pears at home, it is best to choose autumn varieties of this fruit. Then the taste of the drink and its aroma will be felt brighter.

To obtain a high-quality drink from fruits, it is necessary to distill the mash into moonshine only after straining. This is one of the main difficulties in making pear alcoholic drink, since the pulp is quite difficult to separate from the liquid fractions. To overcome these problems, you can first make mash from natural juice by adding a little water to it. Then you won’t have to squeeze the liquid through a filter made of cloth or gauze.

In order to correctly use the recipe for making an alcoholic drink from pears at home, you must remove the cores from the fruits before starting work.

Moonshine made from pear compote has the same pleasant taste and aroma as a drink made from raw fruits.

There are many ways to make moonshine from pears. But basically they are all divided into 3 methods:

• without the use of yeast;
• without using ingredients such as sugar and yeast;
• using yeast (classic recipe).

The choice of one option or another depends on the capabilities and experience of the moonshiner.

Method for producing pear moonshine

The simplest recipe for pear moonshine without the use of yeast involves the use of dense or slightly softened fruits. By preparing the specified amount of ingredients, you can get about 1.8–2 liters of an alcoholic drink with a strength of 43–45% vol. To make mash you will need:

1. Pears of autumn varieties - 9–10 kg.
2. Clean (preferably spring) water - 2.5–3 liters. You can use tap liquid, but it will need to be warmed slightly (but not boiled) and then cooled.
3. Natural honey - 500 g.

The fruits are pitted and the middle is removed. The tails are also removed. The fruit is then passed through a meat grinder.

Place the pear puree into the pan. Pour water on top and then add honey. After this, you need to take the vessel into a dark but warm room. Fermentation will last no more than 5 days. The resulting mash must be separated from the pulp and filtered. Then carry out distillation in a moonshine still, cutting off harmful fractions. After this, the resulting liquid is filtered again. They bottle it. After 1–2 days you can try an alcoholic drink.

Some distillers use a recipe without adding sugar and yeast to make moonshine from pears. But you need to know that the yield of the product will be small, although the alcoholic drink has a pronounced fruity taste. To make moonshine you will need the following ingredients:

• autumn pears - 9–10 kg;
• prepared water - 10–12 l.

In order for the fermentation process to go faster, you need to take some juice and let it ferment. This liquid is used after the process is completed.

To obtain moonshine, take a pear and crush it, after removing the tails, seeds, and removing the core. Received fruit puree pour water, add fermented juice in a ratio of 1 to 10 (1000 ml of juice for 9–10 liters of mash), and then cover the vessel with a lid, installing a water seal on it. It will prevent oxygen from getting inside the fermentation vessel, which will slow down the process. The mash will be finally ready in 10–15 days. After this, the liquid is separated from the pulp, filtered, and then processed in a moonshine still.

The output will be about 2 liters of alcohol with a strength of 38–41% vol.

The classic recipe for making pear moonshine

This method allows you to get a drink required quality from any type of pear. You can also use a mixture of wild and cultivated varieties of this fruit. To make moonshine you need to stock up on the following ingredients:

• autumn pears - 10–12 kg;
• granulated sugar - 4 kg;
• water (it is heated, but not boiled, and then cooled) - 15–16 l;
• pressed yeast - 0.1 kg.

Fruits are peeled from stalks, seeds, and the core is removed. Then the fruits are crushed using a meat grinder. Granulated sugar is pre-dissolved in hot water. The resulting syrup is cooled and then mixed with the remaining water. All this is added to fruit puree.

In a separate vessel, yeast is diluted with a small amount Sahara. To do this, use warm water (liquid temperature no higher than 25 ° C). The mixture should be left for 30 minutes. When foam begins to form, the yeast solution is poured into a mixture of sugar syrup and pear puree. The vessel is closed with a lid, a water seal is installed, and then taken to a dark but warm place.

The fermentation process lasts 6–7 days.

The resulting mash must be separated from the pulp and filtered through 3–4 layers of gauze. Then it is passed through a moonshine still. After this, the drink can be bottled. But some moonshiners prefer to filter the liquid again and then do a second distillation. Moonshine will come out with a less pronounced pear tone, but the taste and aroma of the fruit will still remain.

Pear moonshine is a drink for gourmets and connoisseurs of natural alcohol, prepared independently at home; the advantage of the drink is considered to be its luxurious aroma. Moonshine from pears is prepared using the fruits of cultivated varieties, but wild varieties are also suitable, as long as they are properly ripe and not too sour. For moonshine, the sweeter the raw material, the greater the yield of the final product.

Pear moonshine is made during the mass harvest season, when ripe, fragrant, but slightly stale or spoiled pears are given away for free.

For garden owners, homemade moonshine from their own pears is a smart way to utilize surplus crops during harvest years.

How to cook? There are two ways with equally excellent results to obtain high-quality pear distillate, yeast-free and using yeast.

The first way to make mash without using yeast

Let's consider a recipe for pear moonshine made without yeast, without any additional use: natural yeast is already contained on the skin, so the main rule for this method is simple, do not wash the fruits, you just need to clean them of stalks, pockets of rot, and seeds.

1. Grind the pears to a juicy pulp with a meat grinder or blender
2. We place it in a container (it would be better in which we will ferment right away), it cannot be tightly sealed, it is better to tie it with gauze.
3. Leave in a warm place for 2 - 3 days and stir twice a day
4. When the pear mash ferments (it’s easy to determine this moment by obvious signs: smell, hissing, appearance of foam), pour the wort for fermentation into a container of suitable volume
5. Pour water in the proportion of liter per kilogram of pears and mix
6. Pear mash should not come into contact with oxygen, so the neck must be tightly closed and equipped with a water seal
7. We place the mash in a warm and dark place for two or four weeks, avoiding heating above thirty degrees
8. At the end of fermentation, when it becomes clearer and the release of gas through the water seal stops, we separate the sediment; it is important to drain the mash carefully, avoiding mixing of the sediment.
9. Doing a double distillation

The second method of mash with cultural yeast

The recipe for yeast mash from pears at home is simpler than the previous method. The use of wild fruits is allowed, since the recipe contains sugar.

1. Preparation of pear raw materials (10-12 kilograms) is carried out as in the previous recipe, with one difference the pears can be washed. Then, when placing it in the container, pour in half the water (10 liters out of the required 20)
2. In the remaining 10 liters (heat the water, temperature 30°), dilute sugar (4 kilograms) and add syrup to a container with pear mash
3. Soak and add 100 grams of yeast
4. Install a water seal
5. Place in a warm place (no higher than thirty degrees) and darkness for a week to 10 days, lowering the raised cap twice a day
6. Upon completion of fermentation, when the mash acquires a bitter taste and the release of gas through the water seal ends, carefully remove from the sediment
7. We do fractional distillation

Special recipe for pear tincture

If you have dried pears, use the pear tincture recipe; the taste is not inferior to traditional moonshine, and the smell is richer due to the use of grated nutmeg. How to make: 1 fresh and a couple of dry pears, chopped and mixed with nutmeg, pour in a liter of prepared moonshine with a neutral taste. After a week, the drink is filtered and packaged.

Considerations for homemade pear moonshine

Whether there are any benefits from alcohol is a controversial issue; we are certainly aware of the possible harm that can come from excessive consumption and if we are talking about a bottle with a dubious or counterfeit product. So, if you occasionally drink a glass or two of a vasodilator, then you should drink a high-quality product made with your own hands. Homemade fruit alcohol contains a minimum of health-damaging impurities after double distillation.

Pear is a fruit with a wonderful aroma and wonderful taste. If you decide to make moonshine from pears, you should know that this raw material perfectly retains its smell even after distillation. There are several options for preparing this drink. Using a recipe based on yeast, you will get tasty alcohol with a high distillate yield. If you want to achieve the preparation of a natural product, then choose the second method, yeast-free. Today we will introduce you to the most effective and successful recipes for making such an interesting drink.

You can make pear moonshine from any variety of fruit. However, there are several conditions that apply to raw materials. So, the pears should be:

• ripe;
• sweet.

It is important to understand here that the sugar content in the fruit determines what distillate yield you will get.

Preparing mash using the yeast method

We will need:

• 10-12 kg of fruits;
• 4 kg granulated sugar;
• 100 g yeast - dry (500 g - if pressed);
• 20 liters of clean water.

How to cook

1. First you need to process the raw materials. Wash the pears and cut into slices. Be sure to remove the core, seeds, stalks and foulbrood.
2. Now the fruits should be crushed until smooth. This can be done using the following devices: grater, blender, meat grinder.
3. Transfer the mixture into a container for subsequent fermentation.
4. Pour 10 liters of clean water into a container.
5. Now you need to prepare the sugar syrup. To do this, heat the remaining water (10 l) to a temperature of 30 degrees. Then add granulated sugar to the liquid and mix thoroughly.
6. Cool the syrup and pour into a fermentation container.
7. There are instructions on the yeast package. Use it to separate them. After preparing the yeast solution, pour it into the fermentation container.
8. Install, which will help you track the end of fermentation.
9. Place the container in a warm and dark place. She will stay there for about 10 days. When the pear mash begins to ferment, pulp (a mixture of skin and pulp) will accumulate on the surface. It is advisable to destroy this formation every day, as it can cause the mash to sour.
10. When fermentation is complete, the water seal will tell you and it will stop bubbling water in the outlet tank. The wort will become much lighter, and you will see sediment at the bottom.
11. Now drain the mash from the sediment. It requires an extremely careful attitude towards yourself - it is undesirable to touch the sediment. Some moonshiners filter the liquid after draining. All this is done to ensure that the pear pulp does not burn during distillation.
12. Carry out the distillation in the usual way, cutting off the head and tail fractions.

You will get about 5-6 liters of 40-degree distillate, suitable for consumption, made at home. If you want to improve the quality of the drink, then carry it out. There are many ways, you can choose the one you like. Usually a second distillation of the drink is carried out. Thus, it becomes completely safe for health.

Mash without yeast and granulated sugar

There are moonshiners who completely ignore sweeteners and yeast. They propose making alcohol from pears without yeast. To get real natural product, you will have to spend a lot of time, and the yield of moonshine will be much less than with the first option. But this recipe involves working on top quality. Our great-grandfathers gave an affectionate name to this drink - “Grushovka”. Even today this word can be heard in Russian villages that have not yet forgotten their best recipes and traditions.

So, we only need 2 ingredients:

• 10 kg of pears;
• 10 liters of clean water.

How to cook

1. Take unwashed fruits. This is incredibly important. Since yeast is absolutely necessary during the fermentation process, and we will not add it, we will need a substitute. It will be wild yeast, which lives quite comfortably on any fruit raw material. Accordingly, pears were no exception.
2. Harvest pears in dry weather. Cut the raw material into small slices, while getting rid of the stalks, foulbrood, seeds and leaves. If any fruit is very dirty, wipe it with a dry cloth.
3. Grind the raw materials until smooth.
4. Transfer it to a fermentation container and tie the neck with gauze. Send the container to a warm place for several days (2-3 days).
5. As soon as you see signs of fermentation - the wort begins to foam, hiss, and emit a specific smell, add water to it. Mix the liquid thoroughly.
6. The time has come to install the water seal. Wild yeast does not ferment the wort as quickly as in the first recipe; its strength is much less. The water seal will become your ally - it will prevent the pear mash from turning sour.
7. Place the container in the fermentation area. It should not only be warm, but also dark. This is the only way the fermentation will proceed more correctly.
8. Keep an eye on the water seal. Fermentation will take approximately 3 weeks. Once it has stopped bubbling and the wort has become lighter in color, it is time to distill.
9. Be sure to filter the mash before distilling.
10. When distilling, pay attention to the selection of the “head” and “tail”. After distillation, you can purify the moonshine and distill it again.

By preparing moonshine using this method, you will get 1 or 2 liters of wonderful aromatic alcohol with a strength of 40 degrees. You will feel the smell of duchess as soon as you enjoy your first glass.

Moonshine is a fairly strong alcoholic drink obtained by distilling alcohol-containing products. Sugar or berries and fruits containing pure form sugar or starch-containing raw materials: rye, barley, wheat, corn. In this article we will look at how to make moonshine from pears.

Pear moonshine recipe

Ingredients:

• sugar – 400 g;
• pears – 10 kg;
• fresh yeast – 50 g;
• water – 1.5 l.

Preparation

So, to prepare moonshine from pears, wash the fruits well, dry them, put them in a large saucepan or tank, fill them with water and cook over low heat until soft. Then add sugar, add fresh yeast and mix everything thoroughly. Remove the finished mass from the stove and place it in a warm place to ferment for 7 days. Then we distill the mixture through a moonshine still 2 times. Pour the finished moonshine into clean bottles and put it in the refrigerator for a while.

Moonshine from apples and pears

Ingredients:

• apples – 8 kg;
• pears – 7 kg;
• yeast – 1 pack;
• sugar – 3 kg;
• boiled water.

Preparation

Wash the fruits thoroughly in a large bowl. Then we cut off the tails and cut them into 4 parts. After this, grind the pears and apples with a blender until smooth. Pour the fruit pulp into a large cauldron, fill it with water, add sugar and yeast. We cover the finished mixture with gauze on top and place it in a warm place to ferment for approximately two weeks, so that the fruits are properly fermented and the tincture acquires a sweet taste. Now we use a moonshine still and distill the mass, turning it into ready-made homemade moonshine in about 2-3 hours.

Moonshine from pear pomace

Ingredients:

• pears – 2 kg;
• vodka – 5 l.