Pear has a unique property—it keeps its wonderful flavor and distinctive taste even in strongest distillates. That’s exactly why pear moonshine turns out very fragrant. You can make this aromatic beverage with yeast or without yeast. Both options have their pros and cons and require a significant amount of time.
- Ripe pears – 10 kilos (of any color and variety)
- Water – 3 liters (settled, not boiled)
- Liquid honey – 0.5 kilo
Fragrant Homemade Pear Moonshine
Pears of any variety can be used make a wash. Just make sure that they are ripe. The sweeter the pears are, the more moonshine you’ll be able to make. Don’t wash the fruits as they contain natural yeast culture, which promotes fermentation. Simply removing obvious dirt and stuck leaves is enough. This recipe is simple enough even for beginners.Fragrant Pear Moonshine Recipe
You can use thick, ripe or slightly mushy fruits to make this tasty fragrant pear moonshine. This recipe allows making 2 liters of light alcoholic drink with 45% ABV.
Remove seeds, cores, and stems of the pears and mince them. Mix with water and honey and leave in a warm place for 5-6 days to let fermentation start. If honey thickened you should heat on a boiling-water bath.
Strain out the liquid and distill in a distillation still following the usual scheme of removing toxic fractions.
Leave the obtained beverage for settling for 5-6 days. Then filter it once again using a filter paper and bring to the desired ABV by diluting with mineral water.
Wild Pear Moonshine Recipe
- Wild pears – 12 kilos
- Fresh pressed yeast – 100 grams
- Sugar – 4 kilos
- Settled water – 15 liters
Remove stems, seeds, and spoilt parts and then mince.
Dilute sugar with a small amount of hot water until fully dissolved. Cool the resulting syrup and add remaining water and fruits.
Dilute yeast in warm water, add just 1 tablespoon of sugar, and leave it for half an hour. After the active rapid foaming begins add yeast to the wash.
Leave the mixture in a warm place for a week so it can ferment. Strain and distill moonshine in a traditional way.
You can use 80-100 grams of dry yeast instead of pressed yeast.
Pear Juice Moonshine Recipe
Making moonshine with pear juice recipe won’t give you a great yield, but the taste will make up for it as it turns out to be amazingly bright.
- Sweet and slightly mushy pears – 15 kilos
- Settled water – 12 liters
Juice 5 kilos pears and leave the juice in a warm place for a day to ferment.
Juice the remaining fruits and warm the juice to 22-25°C. After that, add water and ferment the first portion of juice.
Let the obtained beverage to ferment for 7-10 days in a warm place. After that, the process of fermentation will come to an end, and you’ll need to drain the drink and distill it in a usual way.
Eventually, you’ll end up with about two liters of moonshine with 40-42% ABV. The taste of the prepared alcoholic drink is very rich, fruity, and fragrant.