Pear eau de vie
Posted: Mon Oct 17, 2011 8:49 pm
Summer coming to an end here in France , but have just been given the fallers off two big pear trees, so have top and tailed, then cut up the fruit. into a 300 litr bin, added 30 litr hot water and a few spoons of Pectolase to aid the break down of the pears. Broke all fruit up with a metal whisk attatched to an electric drill...works a treat... 25 grams of plain old bakers yeast, and 10 kg sugar, been running fast now for 10 days. I have to break the top crust twice a day to aid the fermentation....the locals keep passing and having a sniff.....told them to wait...thats the hard part.
steve
steve