Aussiedistiller, Home Distilling, Moonshine, Home Brew

We had an abundance of bottled pears from last years crop so i stole a dozen 450 ml jars and attempted a pear brandy.
The method.
12 jars bottled pears (5.4 litres).
3.5 kg sugar.
140 grm can B&G tomato paste.
Mashed pears with 10 litres water and strained through cheese cloth.
Disolved sugar with 5 litres of water, added tomato past.
Aerated and put into fermenter. Toped up to 22 litres total liquid.
SG 1074 PH 5.42 @ 23.6 C.
Pitched 7 grms Lowans bakers yeast.
Working at 1 burp every 5 - 6 seconds for 8 days.
Ferment finished yesterday morning so took a FG 1044 TEMP 20 C.
and sweet to taste. PH crashed at 3.4.
Added calcium carbonate to PH 4.6 and started working very slowly over night.
Still slow this morning at 15 sec burps.
Fingers crossed.
Swagin.

if your Lowan yeast gives up before your ferment completes (fruit can be tough), I would give EC1118 a go, I had issues with an Agave wash performing almost exactly to what you are describing, the two things that got me to a dry SG was maintain PH (I used oyster shells) & added EC1118, it was a very slow ferment took a couple of weeks but it did go to dry and turned out fine.

Looks like you under pitched the lowans yeast but don't use bread yeast for fruit, you need to use a white wine yeast eg, EC1118.
Why did you add tomato paste...?
A TPW is run through the reflux still and removes the tomato flavours. Use some other sort of nutrient like dap.

Jedstar, i have now purchased ec118 for my next batch as we still have plenty of left over fruit, yes the tomato did cary over to the finished product, i think i misread somewhere that fruit needs extra nutrients.