Pear Brandy

[MacStill]

I've just aquired a few pears for my next round of fermenting fruits, not sure what type they are but geez they're juicy buggers and oh so sweet.

So I'm wondering if anyone has a secret recipe for the ultimate pear brandy, and how you would go fermenting them.

What I'm doing is pressing the fruit and collecting the juice so one whole ferment is a juice only, then with the pulp I'll do 2 other ferments adding sugar & water.

Does anyone know the OG average of an average pear ?

IMG_1479.JPG

[Brendan]

Here we go again... :roll:

New avatar, new font colour, new stench in the shed... :laughing-rolling:

[Cane Toad]

I need more buttons :think: :think: I'd change his username to Con and his avatar to this
:laughing-rolling: :laughing-rolling:
I wonder what can ho wrong this time :think:

[MacStill]

They are so much better than plums for squishing in the squisher, got 60 litres of lumpy juice from this lot and have about 4 more squish's to go :dance:

Here's a pic of me on the squisher :happy-partydance:

And here's it is squished :D

IMG_1480.JPG

[MacStill]

I wonder what can go wrong this time :think:

Should see my ute where all the juice ran out the back :angry-banghead:

[emptyglass]

I hope you caught it in a hubcap or the dogs bowl, would be a shame to waste it.

I'll be watching this one with interest.

[MacStill]

I think ol' Zak licked the ute clean, he's still down there milling around :))

Pears = yum... never thought I'd be so excited about fruit juice :laughing-rolling:

[punchy21]

I need more buttons :think: :think: I'd change his username to Con and his avatar to this
:laughing-rolling: :laughing-rolling:
I wonder what can ho wrong this time :think:

I dare ya :teasing-tease:

[Cane Toad]

I do t have the required buttons :angry-banghead: :angry-banghead:

[crow]

I reckon I'd go in for perry for the juice and brandy for the mark myself , if the perry's crap just run it as brandy. I know where there is a patch of nashie pears but haven't had time to deal with it also one of my job site I drive past a huge appl orchard where there is a whole patch/variety left unpicked but also haven't had time . Same bloody story with grapes I could walk to two blocks of grapes in 3 min but ,well same story, got conned up to hang doors last weekend :roll:

[BackyardBrewer]

I reckon I'd go in for perry for the juice and brandy for the mark myself , if the perry's crap just run it as brandy. I know where there is a patch of nashie pears but haven't had time to deal with it also one of my job site I drive past a huge appl orchard where there is a whole patch/variety left unpicked but also haven't had time . Same bloody story with grapes I could walk to two blocks of grapes in 3 min but ,well same story, got conned up to hang doors last weekend :roll:

Same, I'd go perry with 90% of the juice and add 10% juice & sugar to the march for a brandy.

Crisp summer sipper that pear cider...

[blond.chap]

:text-+1:

Seems a waste to use the juice for brandy, you'll get heaps of brandy from the marc anyway.

[MacStill]

Nah I'm not interested in making perry, already got enough on without the need to bottle 600 stubbies :laughing-rolling:

Brandy it is ;-)

[Kimbo]

I reckon I'd go in for perry for the juice and brandy for the mark myself ,

Hey Crow, have you got a good Perry recipe(or anyone else for that matter?)

[BackyardBrewer]

I reckon I'd go in for perry for the juice and brandy for the mark myself ,

Hey Crow, have you got a good Perry recipe(or anyone else for that matter?)

Easy as, the juicing is the hardest.

Get a good wine/champage or cider yeast.
Wyeast do a sensational one that most online brew shops in oz stock:
http://www.wyeastlab.com/rw_yeaststrain ... .cfm?ID=62

Get the yeast and some dissolved sugar (anything will work, malt, dextrose or table) and put it in a sterilised coke bottle.

Add yeast to sugar and cap the bottle. Wait about 12-24 hours until you've got a strong starter. You'll need to degas the bottle occasionally - give it a shake and let the carbonation out whenever you walk past.

Add 25L of juice to a 30L fermenter.

Add your starter. OG should start around 1060-1045.

Wait.

Bottle.

Drink.

Too easy.

[MacStill]

Well everything went pear shaped this morning, got up at 4.30am and squished pears till lunch time. all good right ? .... bzzzzt wrong! :crying-blue:

Not enough fermenters to deal with it all so off to get some more drums, get down to ol' mates and load 3 drums in the ute and walks back inside to pay and my card wont work.

OH FUCK! what now :angry-banghead: tried a few more times before ol' mate says your card has expired sir, expiry date is yesterday :angry-banghead:

So off to the bank, new card was sent 2 weeks ago but never got here, card is now lost/stolen and a new one issued in 3 to 5 days and my account is frozed :angry-banghead: :angry-banghead: :angry-banghead:

[emptyglass]

The only thing that would top that off is breaking the handle off the rum keg tap!

Edit; almost worthy of a mention in the crow chronicles.

[crow]

:text-offtopic:
I've had this happen (of cause :roll: ) but they cancelled my card and I could still draw money out via the old withdrawal slip or cheque :? Don't use cheques for much , last 10 butts read to commissioner of police or such and such court :laughing-rolling:

[adam89]

How is the Pear Brandy coming along Mac?

[MacStill]

How is the Pear Brandy coming along Mac?

Fermenting along nicely mate, smells pretty good too :handgestures-thumbupleft: