Home Distiller

I think this the right part of the forum.
Hello all I'm new to this group but have referenced Homedistiller's website before for information. The question I have is that about a year ago I found a portion of the site talking about how to prevent apples and pears from browning if you have grown them in a bottle and intend to put alcohol in to them for presentation. I can't seem to find this now and was wondering if that portion of the site has been removed or if I'm just missing it? If anybody knows how this is done any information on the subject would be much appreciated.
Thanks Copperstill

http://www.clearcreekdistillery.com/Pearinbottle.htm" onclick="window.open(this.href);return false;" rel="nofollow

I knew it was on the site I just can't seem to find it again. So after an hour of searching I figured it would be faster to ask the forum. It looks as if things have been changed since I last was on the site( new forum and all). Tater the clear creek link is down right now. Thanks

I sure could use any ideas or help on how to prevent oxidative browning in pears and apples that are inside a bottle of 80 spirit.
thanks.

It shouldn't brown if covered with Ethanol.

fruit-fresh?

I think its citric acid maybe? I have put fruit in high proof and it seems to be preserved pretty well. are you sure you have to do anything else?

lemon juice will keep peachs from brownin but it aint never juged em up

I have seen it in somwhere in the homedistiller site, but now I can't seem to find it.

tater wrote:http://www.clearcreekdistillery.com/Pearinbottle.htm

ClearCreek wrote:Since we use no preservatives or artificial cleaning solutions each pear and each bottle must be painstakingly scrubbed by hand before the pear brandy is added.

I have toured the orchard where they grow the pears in the bottles and they described their process in some detail. After harvesting the pear and bottle, they just clean both very well by hand with a variety of long skinny brushes. They reject any fruit that is blemished in any way. If the skin is intact, and the whole in brandy, it shouldn't brown.

Cool as it is, I couldn't help but come away with the impression that the pear-in-bottle is just a gimmick - you actually get less of the same brandy, and pay about 4 times as much per bottle. But it does sell - and I thought it was cool enough to go hang a few bottles over the baby apples on my trees.

No luck tho, as the branches sagged and water got into the bottle, ruining the forming apples. Now that I actually have brandy from these apples, maybe I'll try again this year.

samogon what do they use around jug openin to keep bugs out but enough air to keep fungus away.
how do they keep from cookin em in direct sun.

They made sure that the bottles were always hanging with the opening down for drainage. I didn't see that they put anything over the opening for bugs, but I'd imagine something like window screen could work. They did mention that they 'lost' some fruit to sun scald. On a smaller scale, I'd guess you could whitewash the bottle or something.