Aussiedistiller, Home Distilling, Moonshine, Home Brew

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 ?

Here we go again... :roll:

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

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:

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

Gummy Bear wrote:I wonder what can go wrong this time :think:

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

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.

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:

Gummy Bear wrote: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:

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

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:

crow wrote: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...

:text-+1:

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

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

Brandy it is ;-)

crow wrote: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?)

Kimbo wrote:

crow wrote: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.

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:

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.

: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:

How is the Pear Brandy coming along Mac?

adam89 wrote:How is the Pear Brandy coming along Mac?

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