Moonshine from pears. A few recipes of braga

There are many recipes for distilling spirits from fruits, berries and their waste. Apricot, apple, peach, cherry, plum - they all have a bright character and are quite recognizable. Here, moonshine from pears retains its delicate characteristic aroma, even after passing the process of distillation. Sweet and delicious for real, it has a natural moderate sweetness and will please 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. Consider some of the most popular recipes for cooking this bright and strong drink.

Moonshine from pears. Recipe # 1

Well, if you have your own garden, where several pear trees grow. But if you do not have such a luxury, then it does not matter. At the end of summer or beginning of autumn, there are plenty of these fruits in any bazaar, and you can buy them literally for pennies (especially if you move slightly away from the city's expensive markets). It is advisable to take the ripe already fully ripe, soft, sweet varieties, because the sweeter the fruit, the tastier will be moonshine from pears, and the more it will turn out on the way out.

Ingredients

• Pears - 12 kilograms.
• Yeast dry - 100 grams.
• Sugar - 5 kilograms.
• Water - 20 liters.

How to cook

1. Of course, before distilling, you need to properly prepare the brag - the main raw material. Pear fruit thoroughly washed and cut into slices, removing the core and stem. Some people prefer to peel the peel, but we will not do this, as it contains a lot of useful utensils.
2. Who has such a useful thing in the household as a blender, you can use it to prepare the mass. If not - on a grater or in a meat grinder we prepare a gruel from fruits.
3. Pour the mixture into a prepared large fermentation tank. You can take a traditional glass. Now many people use dishes made of food plastic with lids, designed for drinking water. They are also very suitable for our purposes.
4. Add to the container 10 liters of clean (possible spring) water. If you use it from a tap, clean it first with filtration.
5. Another 10 liters separately heated (about degrees to 30) and pour out sugar there. Stir until it is completely dissolved. And then the resulting syrup is poured into the main container with the mixture.
6. Yeast is kneaded and bred in warm water (usually on the pack there is an instruction how to do it correctly). We do not use hot water, otherwise yeast can die!
7. Add yeast to the main container, mix and close the lid. We remove the bottle for fermentation in a dark and warm place.
8. The fermentation process lasts 7-10 days. In the process, a cortical layer of the elements of the mixture is formed on the surface itself. And that the brew does not become sour, it is necessary to periodically destroy this layer, mixing the mass at least once a day. After the end of ferment, we decant the sediment - by the way, it can be used for the following portions - and distill the mash with distillation to get moonshine from pears. To do this, it is enough to have a traditional home-made device, the most simple, purchased or homemade. Of the above amounts of ingredients usually get at least 5 liters of good tasty moonshine. Do not forget to remove the so-called heads and tails from the distilled liquid and check the fortress. If necessary, you can make a double-distilled vodka (once again having completed the full process), it will be less, but it will be cleaned as much as possible.

Moonshine from pears at home. Recipe # 2

There is a more ancient and, so to speak, natural method of production of mash and moonshine - without yeast. For those who consider it compulsory to prepare a drink only from wild yeast, which are on the skin of the fruit. Such a pure moonshine from pears in the Russian countryside is called "pears". Of course, the yield of the finished product will be less than in the previous version, but the specialists say that thus, the ousted moonshine from the pears is much tastier and more useful. Well, let's compare?

Ingredients for mating

All that is needed to prepare a moonshine from pears at home under this recipe is the fruit itself and water. No yeast, no sugar, this time we do not use it.

Preparation

1. Before preparing the moonshine from pears without sugar, the fruits in the amount of 10 kilograms are pre-treated: remove the stems, bones.
2. Attention: pears should be collected in dry weather and they can not be washed in any way! After all, wild yeast lives on the surface of the fruit, and if they are washed away, then the broth will not ferment. If the fruit is dirty, you can wipe them with a dry cloth.
3. Grind the fruit to a homogeneous gruel (you can use a blender or a meat grinder - no matter what, even a grater). We place the mass in a container and set it aside in a warm place by bandaging the neck of the dish with gauze (for about three days approximately).
4. During this time, obvious signs of fermentation should appear: hiss, smell, foam.
5. We transfer the wort to the main fermentation tank and dilute it with 10 liters of water.
6. We install a septum on the neck of the bottle (it will not let the brewer turn sour). We leave to wander in a warm place for 15 days approximately (sometimes less or more - depends on many conditions, for example, from a pear variety).
7. The sign that the fermentation is finished - the air stop ceases to be released into the water seal, a precipitate is formed, and the liquid becomes sourish.
8. After that, we drain the brew, separating it from the sediment, and distilling it into moonshine from pears. The recipe, as we see, is also not very complicated, however, unlike the first variant, it is necessary to carefully monitor that during fermentation oxygen does not enter the vessel, otherwise the wort will turn into vinegar.