pear distillate

    After the pears have been ripped off, they should mature. They should be washed and the petioles, seeds, nests should be removed next pears crushed thoroughly. To ensure that the noble yeasts are given the right conditions for fermentation, the liquid should be properly acidified to 3 pH, and enzymes should be added to liquefy the ferment. This will prevent many harmful organisms from developing in the set. Fermentation should take place in a closed container secured with a fermentation tube, at 14-18°C.

    In order to preserve as much aroma as possible, the twofold distilling should be carried out immediately after the fermentation. Pear distillate is very aromatic as it contains a lot of oils. This may cause some turbidity - remember that mechanical filtration always impairs the taste and aroma. Pear distillate also needs to mature, but is sensitive to temperature, light and excess oxygen. For this reason, proper storage conditions must be ensured. Despite their sweetness, pears contain only about 10% fermentable sugar.