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Re: Newbie question

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  • gff_stwrt
    Hi, Billy and folks, I don t know about varieties grown in other countries but it appears the Williams are best of the many varieties of pears grown in
    Message 1 of 13 , Aug 11, 2008
      Hi, Billy and folks,

      I don't know about varieties grown in other countries but it appears
      the Williams are best of the many varieties of pears grown in
      Australia, for distillation.
      The Baker


      --- In new_distillers@yahoogroups.com, "billy.turf" <billy.turf@...>
      wrote:
      >
      > The baker,
      > I think the type of pear used might have more to do with politics
      and
      > market protection than what's the best pear. If you have ever flown
      > into North America, they are always very strict about forien fruits.
      > Billy
      >
      >
      >
      > --- In new_distillers@yahoogroups.com, "gff_stwrt" <gff_stwrt@>
      > wrote:
      > >
      > > Hi, folks,
      > >
      > > Mason, there is a pear distillery in my district, they send the
      > > distillate to Europe for making a pear liqueur; and I have been
      > told
      > > they use William pears. Possibly others are not as good, perhaps
      > not
      > > aromatic enough.
      > >
      > > Regards,
      > >
      > > The Baker
      > >
      > >
      > >
      > > --- In new_distillers@yahoogroups.com, "rye_junkie1"
      <rye_junkie@>
      > > wrote:
      > > >
      > > > --- In new_distillers@yahoogroups.com, "miciofelice2003"
      > > > <miciofelice2003@> wrote:
      > > > >
      > > > > Ciao Mason.
      > > > >
      > > > > May be you didn't get a strong pear flavour because you
      didn't
      > > > > venture into tails zone.
      > > > >
      > > > > Sometimes I distilled pears: I choosed William pears (may be
      > > Bartlett
      > > > > pears?) well riped, I crushed with hands, I added some Yeast
      > > (just to
      > > > > avoid a wild fermentation)and some sugar to get the "lis" of
      > the
      > > > > pears.
      > > > >
      > > > > When the fermentation finished I squeezed the mash and then I
      > > > > distilled the "wine".
      > > > >
      > > > > But my alhambic is made to distil grape pomaces and second
      > wine,
      > > so
      > > > > there's not a strong separation by reflux, just a little bit.
      > > > >
      > > > > This make me allowed to venture into tails zone: I stop, when
      I
      > > > > distil fruit, when I'm about to 60 - 58% of alcoholic degree
      > and
      > > 92 °
      > > > > C on the top of the column.
      > > > >
      > > > > I know that the fruits flavours are on the first tails, so
      it's
      > > > > necessary to get that zone.
      > > > >
      > > > > Let me make you "envy" me - :<) :<) :<) - telling that I
      > got
      > > a
      > > > > good flavoured pears tasting distillate ( I'm a little bit
      > > joking).
      > > > >
      > > > > micio felice
      > > >
      > > >
      > > > Hello Micio,
      > > > I think I had a few things going wrong for me with the pears.
      > > > 1. It was in the beginning of this hobby for me and I really
      > > shouldnt
      > > > have been flirting with fruits at the time.
      > > > 2. The pear trees I have are Pineapple pear and Baldwin pear.
      I
      > do
      > > > not know if either are good for wine or distilling.
      > > > 3. My trees are still small so I only had 10 or 12 pounds and
      > then
      > > > added 5 pounds of sugar. I know now that sugar waters down the
      > > flavor
      > > > with ethanol.
      > > > 4. My distilling experience was very limited. I was being
      > cautious
      > > > with the cuts but not really knowing what I was doing.
      > > >
      > > > So now that I have thought about it and laid it out, I realize
      > that
      > > my
      > > > statement in this thread being based solely on my own beginner
      > > > experience could very well be wrong and could possibly keep
      > someone
      > > > from trying it for themselves.
      > > >
      > > > Mason
      > > > Foot firmly in mouth.
      > > > Strawberry shine will remove the taste:)
      > > >
      > >
      >
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