(This is just showing up in my mailbox Feb 6, four
days after your post.)
I have only made pear brandy from Pear wine. I have
not make it purely using fruit.
According to 'Artisan Distilling' in Harry's library:
Pears have a 6% to 14% sugar content with a 9% mean.
You might scan over Artisan for some insite if you
have not already.
--- carol <wineloverinnz@...
> i would like a recipe for making pear brandy from a
> ie what weight of pears
> do i need to take seeds and cores out
> how long should i let it ferment ??
> i would prefer not to have to add any yeast or sugar
> will this work ???
> i intend to distill using a pot still is once
> through this ok or
> should i put it throgh twice ??
> i want to keep a reasonable pear flavour
> do i need to age it ??
> what would happen if i put in an oak barrel for a
> while ???
> all very new to me as you may have guessed cheers
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