Pears

[Candoublewide]

I just got a bushel of pears. I have cored them and slit them in 4. Can anyone give me a recipe? pear liqueur.

[Tater]

Freeze them then grind or pulp them and then do as the blueberry liqueur posted in tried and true recipes. Pears are not my favorite eating fruit .However its very very did I say very damn good as a liqueur

[rumbaba]

Another option is to use Taters fruit wash recipe in the same section. I have used that recipe with plums, peaches and pears, all with excellent results. No more rum for me. Well, maybe a whole mollasses wash just for fun. The pear fruit wash was run then aged on oak, cinnamon sticks, grated nutmeg and vanilla bean and its beautiful. I woud recommend freezing them first and removing stems AND seeds before fermenting. After defrosting you should be able to push them through a metal chinois(conical kitchen strainer), if not, a bit of cooking will pulp them right up. I have aged some plum with all those ingredients also, but it was rubbish, it was best left just diluted to strength and aged by itself. The peaches I am going to just age with bourbon chips. Good luck, let us know the results.

[Candoublewide]

Hey yall, I got several quarts of some dam fine spirit. 2 at 140% 2 at 100% and still have some mash to do thanks all iwill try cookin my next batch they should mash better. I cant believe the result But its good keep on stillin

[Tater]

Glad to hear it .Fine sipping likker is always a treat.

[Moonshine_Mike]

I am about to make some (Korean) pear hooch and would appreciate some advise. I have roughly 150lbs picked, washed, and in the deep freezer. My problem is that I don't want to ferment on the pulp, and I don't want to have to core and peel them all. (I spent an afternoon peeling and coring 25lbs for wine. Not fun) I have a nice sized wine press and would like to use the juice. so my questions are:

1. Can I get away with pressing the pears whole to get the juice?
2. Will cooking (boiling) the pears whole leech out the flavor into the water, and if so, should I save the water for the mash?
3. What am I gonna do with all this hooch?



Thanks in advance for all replies

[Tater]

If pressing works for apples I don't see why it wouldn't work for pears . I don't see any reason to boil them.150 lbs is 3 bushels or thereabout .Id use a 1 1/2 bushel pear juice 20 lbs sugar and make a 12 gallon total wash,

[punkin]

If pressing works for apples I don't see why it wouldn't work for pears . I don't see any reason to boil them.150 lbs is 3 bushels or thereabout .Id use a 1 1/2 bushel pear juice 20 lbs sugar and make a 12 gallon total wash,

From everything i've read, pressing whole or chopped apples doesn't work.

You need a scatter, usually made from a large wooden or stainless drum with stainless crews protruding, or a garbage disposal.

For small lots i'd reckon you could do em in a food processor, i wouldn't bother skinning or coring em, but they need to be pulped before pressing to get any sorta efficiency.

[Tater]

If pressing works for apples I don't see why it wouldn't work for pears . I don't see any reason to boil them.150 lbs is 3 bushels or thereabout .Id use a 1 1/2 bushel pear juice 20 lbs sugar and make a 12 gallon total wash,

From everything i've read, pressing whole or chopped apples doesn't work.

You need a scatter, usually made from a large wooden or stainless drum with stainless crews protruding, or a garbage disposal.

For small lots i'd reckon you could do em in a food processor, i wouldn't bother skinning or coring em, but they need to be pulped before pressing to get any sorta efficiency.

He said they was froze thawed they should be pretty much mush.