We love the subtle sweetness and delicate floral flavor that pears bring They turn our small batch moonshine into an aromatic treat that's smooth and perfect for sharing
Our kitchen always feels lively when we make pear moonshine We enjoy how this recipe honors old-school distilling traditions while letting us explore our creativity with fruity infusions It's the perfect excuse to gather friends for a homemade tasting session
Pear Moonshine Overview
Pear Moonshine highlights the sweet and floral character of ripe pears. We begin by creating a pear mash that supplies the distinct flavor and aroma our spirit needs. We use fresh pears that are fully ripe to achieve maximum sugar content and enhanced taste. We chop them into small pieces and combine them with sugar, water, and yeast in a sanitized container. This mixture undergoes a fermentation period of about 7 to 10 days at a stable temperature of 75°F to 80°F. Once fermentation completes, we distill the mash carefully to preserve the subtle pear essence.
Key Steps
- Select ripe pears and slice them into small chunks
- Combine pears, sugar, water, and yeast to form the mash
- Keep mash in a sealed container for about 7 to 10 days
- Maintain a consistent temperature of 75°F to 80°F
- Distill the fermented mixture under controlled heat
- Collect the resulting pear spirit and store in sterilized jars
Recommended Fermentation Range
| Parameter | Value |
|---|---|
| Fermentation Days | 7 to 10 days |
| Temperature | 75°F to 80°F |
| Typical Final ABV | 40% to 45% |
Some distillers perform a second run to remove impurities and refine flavor. We may also let the spirit rest or age to deepen the pear notes and balance the alcohol heat. Our final result is a smooth fruit-forward moonshine that captures the sweet essence of pears.
Ingredients
We love the sweet fragrance that fresh pears lend to our homemade Pear Moonshine. Below is everything we need to craft this fruit-forward spirit.
Pears
- 10 pounds of fully ripe pears with stems removed and skins washed
- We prefer fresh Bartlett or Anjou varieties for their exuberant flavor
Additional Ingredients
- 5 gallons of filtered water
- 5 pounds of granulated sugar
- 2 packets of distiller’s yeast
- 1 teaspoon of yeast nutrient (optional)
| Ingredient | Amount |
|---|---|
| Fully ripe pears | 10 pounds |
| Filtered water | 5 gallons |
| Granulated sugar | 5 pounds |
| Distiller’s yeast | 2 packets |
| Yeast nutrient | 1 teaspoon (optional) |
Equipment
We rely on essential gear to maintain accurate fermentation and achieve a smooth distillation. We use each tool carefully to preserve our pears’ sweet essence.
- Stainless steel pot at least 5 gallons for our pear mash
- Long stirring paddle for blending pears water and sugar
- Fermenting bucket with airtight lid and airlock to control gases
- Hydrometer to measure initial gravity and track fermentation
- Thermometer to keep the ambient temperature at 75°F to 80°F
- Distillation still pot or reflux style that suits small-batch runs
- Collection jars for separating heads hearts and tails
- Funnel and cheesecloth for straining and transferring liquid
Below is a quick reference for recommended sizes:
| Equipment | Recommended Capacity |
|---|---|
| Stainless steel pot | 5 gallons |
| Fermenting bucket | 6 gallons |
| Distillation still | 5 gallons or more |
Directions
Now we transform our pears into a flavorful batch of pear moonshine. We will chop ferment and distill to capture sweet essence in every sip.
Prep The Pears
- Wash all Bartlett or Anjou pears to remove dirt
- Remove any bruised areas and discard stems
- Chop pears into small chunks for better juice release
- Place chopped pears into our 5-gallon stainless steel pot
Ferment The Mixture
- Add the specified amount of granulated sugar and filtered water to the pot
- Stir the mixture thoroughly with a long paddle
- Check the hydrometer reading to confirm sugar content
- Sprinkle distiller’s yeast over the pear mash
- Seal the fermenting bucket with an airtight lid and attach an airlock
- Keep the container in a stable environment set to 75°F to 80°F
- Let the mash ferment for about 7 to 10 days while monitoring progress
| Fermentation Time | Temperature Range |
|---|---|
| 7 to 10 days | 75°F to 80°F |
Distill The Moonshine
- Strain the fermented mash through cheesecloth to remove pulp
- Transfer liquid into the distillation still pot
- Track the temperature to ensure we collect the heart of the run
- Collect the distillate in clean jars and label each jar with the run details
- Perform an optional second run if we want a cleaner flavor profile
Flavor And Bottle
- Filter the final spirit through cheesecloth if needed to remove residual particles
- Taste the moonshine and adjust sweetness with a small amount of sugar syrup
- Funnel the moonshine into bottles
- Label our new pear moonshine and store in a cool dark place
Storage And Serving Suggestions
We transfer our pear moonshine into airtight glass bottles or jars for optimal preservation. We label each container to track its age. We keep our containers in a cool and dark spot at around 65°F to 75°F. We aim for at least two weeks of rest to let flavors bind.
We filter our moonshine one more time if any sediment forms. We avoid extreme light or heat to maintain the fruit-forward aroma. We find that a stable environment can keep our batch fresh for up to one year.
| Container | Storage Duration | Temperature Range |
|---|---|---|
| Glass Bottles | Up to 12 months | 65°F to 75°F |
| Mason Jars | Up to 12 months | 65°F to 75°F |
We serve our pear moonshine neat in small glasses to highlight the sweet pear notes. We also enjoy it over ice or mixed into cocktails with ginger ale or citrus juices. We garnish with a fresh pear slice or a pinch of cinnamon for extra flair. We store any leftover moonshine in a sealed container and return it to a cool spot to keep it smooth and flavorful.
Conclusion
We appreciate how pear moonshine adds an unforgettable touch to our gatherings and we hope your batch brings the same delight. It’s a simple yet exciting practice that combines homegrown flavor exploration with a sense of shared discovery. May your process spark new ideas for future projects and remind us that there’s always room for a bit of experimentation. We look forward to hearing about the creative twists you develop and the memories you make along the way. Enjoy every sip and keep your passion for craft spirits alive.
Frequently Asked Questions
Which pears work best for pear moonshine?
Bartlett and Anjou pears are ideal due to their high sugar content and sweet, floral taste. They provide a bold flavor and help maximize fermentation. Make sure they are fully ripe to get the richest essence in your moonshine.
How long does the fermentation process take?
Typically, fermentation takes 7 to 10 days. Keep the temperature around 75°F to 80°F for optimal yeast activity. Check the mash daily, and once the bubbling slows or stops, you’re ready for distillation.
What basic equipment do I need?
A 5-gallon stainless steel pot, fermenting bucket with an airlock, hydrometer, thermometer, and a distillation still pot are essential. You’ll also need a stirring paddle, collection jars, funnel, and cheesecloth to separate solids from your final product.
How strong is pear moonshine?
Most pear moonshine aims for an ABV of 40% to 45%. This range keeps the drink smooth while still capturing the vibrant, fruity essence of the pears.
Can I speed up the process by adding more yeast?
It’s not recommended. Adding extra yeast might cause off-flavors and foam over. Stick to the recipe’s amounts for balanced fermentation and a cleaner taste.
How do I store pear moonshine?
Transfer it into airtight glass bottles or jars and store it in a cool, dark place (around 65°F to 75°F). This setup preserves freshness and flavor for several months or longer.
How long should I let pear moonshine rest before drinking?
Allow your moonshine to rest for at least two weeks. This waiting period helps flavors bind and mellow out. Filter it again if any sediment appears before serving.
What’s the best way to serve pear moonshine?
Enjoy it neat, over ice, or blended into cocktails. Add a fresh pear slice or a pinch of cinnamon for an extra aromatic twist. Keep leftovers sealed to maintain smoothness.