Pear brandy

Pear brandy turns out very mild and fragrant. For a natural flavor, the fermentation is done with natural yeast, so there is no need to wash the pear fruit. You will need only 10 kilos of ripe pears and 10 liters of water. The recipe for making brandy from pears is as follows: 1. Harvested or plucked in dry weather pears cut into small pieces. Remove the rot, pips, leaves and stalks. 2. Grind the pieces to a smooth liquid pulp. 3. The neck of the container with the pulp tie gauze and put in a warm place for 23 days. Stir once every 1012 hours. 4. When obvious signs of fermentation appear (hissing of broth, specific smell, foam), move the wort to a container for fermentation, add water, stir. 5. Install a water seal on the neck of the container. Fermentation with wild yeast is not as intense as with alcoholic or bakery yeast, so it is very important to protect the brew from the inflow of oxygen, which causes the activation of vinegar yeast. A water trap will keep the pear must from going s