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.