Pear tincture. The best recipes for making pear liqueur at home. Pear tincture on moonshine with lemongrass

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On Administrative Responsibility legal entities(organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products" (Collected Legislation Russian Federation, 1999, N 28, art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale alcoholic drinks home-made” illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages, apparatus, raw materials and equipment for their production, and also money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Point No. 1 states: “Manufacturing individuals strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as storage of devices* used for their production - entail a warning or a fine of up to five basic units with confiscation of these drinks, semi-finished products and devices.”

*Purchase moonshine stills for home use is still possible, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Contained a large number of vitamins, microelements, carotene, pectin, nitrogen substances. Pears are also rich in phytoncides, fiber, citric and malic acids. IN folk medicine pear is considered the best remedy for reducing high temperature. Decoctions and tinctures of pear relieve severe coughs. The juice is consumed as a tonic and vitamin supplement that strengthens the body. Useful for stomach diseases.

In ancient times, it was believed that pear fruits helped quickly heal wounds and restore skin. The pear is included in various diets; with its help you can lose several kilograms. The fruit was used to treat cystitis, liver, and urolithiasis.

Preparation of pear tincture

For the recipe, you can use dried or fresh fruits. You need to take one fresh pear, two dried pears. Then chop the fruit. Pour a liter of vodka over everything, add a small amount of nutmeg to improve the taste. Leave for about a week. The pear liqueur is filtered and poured into a previously prepared container; you can add sugar syrup.

If you have a cold or flu, this pear tincture will save you: take about 2 kg of pears, 2 liters of vodka, 5 g. almonds, 1 gram, 1 gr. cinnamon, vanilla stick, kilogram of sugar, 2 liters of water. The pears are cut into cubes, placed in a jar, filled with vodka, and then spices are added. Close the pear infusion, let it stand for about two weeks, do not forget to stir. After this, the drink is carefully filtered and bottled. The tincture should mature for about six months; only when it is completely ready can you drink it.

Pear liqueur with raisins

You will need 200 gr. dried pear, 50 grams of raisins, liter of vodka, 5 pieces. The pear is finely chopped, placed in a bottle, raisins are added, then black currant leaves, everything is filled with vodka. The bottle is placed in a dark place for several weeks. Then the tincture must be filtered and poured into a previously prepared container.

Recipe for pear liqueur with ginger and mint

You need to take 500 gr. pears, preferably the lemon variety, two small mint sprigs, 30 grams of ginger, half a liter of vodka. The pears are cut into small pieces, after which a layer of fruit is placed, then ginger, then again a layer of pears and mint. Leave for a week. After this, the tincture is filtered.

Stages of preparing ginger pear tincture

The drink is easy to prepare at home. You need to take 2 liters of high-quality vodka, cut two large pears, it is better to prefer the Bosc variety.

Preparing the tincture is not difficult, it is important to follow these basic steps:

Buy quality vodka , it should not be scorched. The taste of the tincture will depend on this main component. Please note that vodka should not be flavored. Choose a product that goes through the entire filtration process thoroughly.
Choose only a proven variety of pears. The best variety is Bosca, Bartlett, they contain a large amount of sugar, these pears are very fragrant. This way you will get a tasty and pleasant drink. It is recommended to use the Anjou variety of pears to prepare the tincture. The main condition is that the fruits must be sweet, juicy and aromatic.
Prepare the pears. The fruits must be washed well, then placed on a baking sheet and dried thoroughly. The pears are cut into small pieces. The jar is tightly closed and placed in a dark place.
Insist for the necessary time. To achieve the desired result, it is important to adhere to the infusion time, at least two months. During this time, the vodka should be saturated with the aroma of pear, the tincture must be carefully filtered and poured into bottles. The drink is used for medicinal purposes.

Using pear tincture

Medicine improves mood, improves the digestive process, strengthens the heart muscle, and restores the functioning of the genitourinary system. Pear tincture is used to strengthen blood vessels.

Traditional healers use tincture to treat colds, fever, and cough. Externally, pear tincture is used for dermatitis and fungus. The medicine helps heal abscesses and wounds. Proven beneficial features pear tincture for cystitis, liver, intestinal, and stomach diseases. If for a long time worries, they advise drinking the tincture on an empty stomach, a teaspoon is enough.

The tincture has antiseptic properties and is actively used in the inflammatory process in genitourinary system. A tincture of pear leaves will help cleanse the kidneys and improve urination. It's easy to prepare. You need to take leaves - 100 grams, vodka - 100 ml. Leave for about two hours. Drink a teaspoon.

Pear tincture strengthens the central nervous system. With its help you can strengthen the immune system, get rid of bad cholesterol, and remove toxic substances. The medicine is especially valued for its antibacterial effect; the tincture contains the natural antibiotic arbutin.

If you take the tincture in the morning, it strengthens and tones the body, enriches it with vitamins. The medicine is useful for the heart muscle. Due to the fact that the pear contains a large amount of potassium, it strengthens the heart and improves its functioning.

Pear tincture is used in cosmetology. With its help you can whiten your facial skin and get rid of age spots. If you have dry skin, you need to dilute the tincture in milk and treat your face with a cosmetic product.

Thus, at home you can prepare a universal medicine using vodka, pears, and spices selected to your taste. Due to the fact that pear fruits contain a large number of useful elements, the tincture can strengthen the body and treat various diseases. The drug has virtually no contraindications.

Pear liqueur is one of the drinks that requires a lot of patience. Pear fruits release their aroma unusually slowly, which is why they should not be infused less than a year. The liqueur should sit for the same amount of time in a glass container before the first tasting. Only two years later will it acquire the appropriate taste and aroma.

Ingredients:

Pear – 1kg,
Sugar – 0.5 kg,
Alcohol 70% - 1l.

Additionally: cloves, cinnamon, raisins, honey, lemon.

Preparation:

Manufacturing pear liqueurs We start by preparing a small amount of lemon juice. Fragrant, juicy, ripe pears, e.g. “The Favorite”, “Kamyshlovka” and other varieties, not always the most beautiful, but with a characteristic aroma, very soft, but not stale - carefully wash, clean, cut into small slices - with a silver or plastic knife! Without removing the seed nests, place the pears in a glass jar, immediately sprinkling them with lemon juice. A silver knife and lemon juice prevent fruit from browning. . Then add alcohol and sugar. Place in a warm and bright place (for at least a month). Shake the jar from time to time.

Then drain, separating the resulting tincture, and filter. If you didn’t add sugar before, now, after straining, pour a glass of boiling water over the fruit and add sugar - set aside for 1-2 weeks. After this, we filter and combine both tinctures. Due to the turbidity, the liqueur should be filtered 2-3 times, even if it seems to be completely clear. We leave the bottled liqueur for a year (preferably!) in a dark and cool place.

A necessary and desirable addition to pear liqueur is carnation , 5-10 pieces are enough for the presented proportions. We can also add a stick cinnamon And vanilla , and replace sugar honey – better linden or acacia. If we have chosen sweet pears, adding sugar may be unnecessary, although in this case it is worth adding 2-3 tablespoons of honey or 5-10 g of raisins. Also, adding a small amount of lemon or orange peel (from about 1/3 of the fruit) will not harm.

Alternative methods:

Alcohol can be successfully replaced with brandy, cognac or whiskey . In order to speed up the extraction of aroma, you can heat the pears, along with sugar syrup, for 5-15 minutes, without bringing to a boil, and only combine them with alcohol when warm.

If you have something to add, please be sure to leave your comment.

Exquisite delicate taste and slow-onset intoxication, this drink contains a large amount of vitamins and microelements. The fruit contains carotenes, pectins, fiber, organic acids, etc. When preparing a healing pear tincture, all beneficial substances are preserved, which means that amateur winemakers receive not only spicy alcohol, but also a tasty medicine.

Drink Recipes

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On the Internet you can find several options for pear tinctures, differing from each other in components and method of preparation. Check out our recipes and choose the drink you like.

Recipe No. 1. A simple tincture option

Even novice winemakers can prepare this version of pear alcohol at home. You will only need 1 fresh ripe pear (if you don’t have high-quality raw materials at hand, you can get by with dried fruits taken in double proportion) and a liter of high-quality vodka. The fruit is finely chopped, placed in a glass jar or bottle, filled with alcohol base, and nutmeg is added on the tip of a knife.

The vodka tincture will be ready in a week. Before drinking, the drink must be filtered and poured into a bottle for long-term storage.

Lovers of sweet alcohol can be advised to add a little honey or sugar syrup to the finished mixture. After “sweetening,” the drink is allowed to brew for another couple of days.

Recipe No. 2. Classic pear vodka

Classic recipe drink is similar to the previous one, however, the infusion process will be

Pear tincture

longer. To prepare the tincture you will need:

pears of any variety – 1 kg;
alcohol or vodka – 500 ml;
sugar – 100 gr. (optional);
water - half a glass.

An inquisitive mind strives for new solutions; a striking example is attempts to make alcohol from everything that is at hand.

The French have adapted to produce absinthe from wormwood and calvados from apples, the Spaniards make anise anisette, the Turks make date arca.

Pear vodka belongs to the category of strong fruit distillates, usually obtained double distillation of juice. For alcohol, the most aromatic and sweet varieties are used, the most popular being sweet and sour nutmeg Williams.

It is from the fruits of this variety that fruit vodka is produced in Italy, Austria, Germany and Switzerland. In production conditions, strong alcohol is bottled without aging, and the strength is reduced with softened water.

In the sweetest varieties of pears, the sugar content reaches 16%, which means that from a kilogram of raw materials you can get about 160-165 ml of forty-degree distillate. This is a high figure, for comparison - you can get no more than 140 ml of vodka from apples.

How does a pear get into a bottle?

A pepper with a red pod inside does not surprise anyone, and in comparison with lizards and scorpions in a bottle of Chinese and Vietnamese alcohol, the pepper looks completely innocent.

Manufacturers attract customers with fragrant herbs, nuts, flowers and medicinal roots.

In Russia, vodka with gold leaf is produced, but the white one with green cucumber in the bottle is no less popular.

The secret of getting a pickled cucumber into a bottle has long been solved and it is no different from the mystery of getting a large pear into a narrow bottleneck.

Italian monks were not inferior in ingenuity to Tver peasants, who learned to grow cucumbers in bottles. When winemaking in Italy was experiencing a period of decline, producers came up with the idea of growing pears in bottles.

In the spring, when fruit ovaries appeared on the tree after flowering, the future fruit, without being torn from the branch, was placed in a bottle attached to the tree. Until autumn, the pear grew and ripened, and then it was torn off along with the bottle and filled with alcohol.

Nothing has changed since then, it turns out nice and profitable - the price approximately doubles, and souvenirs sell like hot cakes. An excellent marketing ploy began to be used in many European countries. For example, in France, the Massenez company produces “Captured Pear” - Poire Prisonniere liqueur; in the Balkan countries they produce “rakia with a mystery”.

How to buy the original?

Vodka made from pears is always strong from 40 to 50% vol., transparent, with a bright pear aroma that masks the smell and taste of alcohol.

The main suppliers are Armenia, Serbia, France, Germany. But the Polish Polugar and the Swedish pear Absolute are not inferior in quality, and there is nothing to say about the famous Swiss Williams - this is a national drink.

Alcohol from well-known producers is always of high quality, but it is not cheap. Cheap pear vodka is a fake made with synthetic flavors.

One of the signs of quality is whole fruit inside the bottle. You can protect yourself from counterfeit in a simple and reliable way - prepare your own alcohol.

Usage options

Pear vodka is a fairly expressive drink that does not require any additions, but the fruity aroma is perfectly preserved in cocktails.

There are three possible uses:

In its purest form.
In cocktails.
As an additive to tinctures.

What does it go with?

Vodka with pear can be safely mixed with cranberry and apple juice, pineapple and ground cinnamon.
Classic combination with ginger is time-tested - the aromas harmoniously merge into a common bouquet.
Mixes well with Sprite in cocktails.
Best snack- meat, especially fried meat, such as kebab or steak.
Drink vodka chilled.

How to do it at home?

This is the case when with minimal effort you can get a guaranteed result.

For homemade pear vodka you will need:

Fragrant and ripe fruits. Duchess, Bosc, Anzhui, honey, and lemon varieties are well suited. You should first inspect each fruit and remove all rotten areas and the core.
High-quality store-bought vodka or diluted clean water up to 40% vol. Can be used provided it has been double distilled.
If desired, you can sweeten the drink with sugar syrup, add ginger, anise, cinnamon, etc.

Basic recipe

Ingredients:

A kilogram of pears.
500 ml vodka.
Syrup made from 100 g sugar and half a glass of water.

Preparation:

Cut the washed fruits into halves and remove the core. Grind the pulp in a blender or grate.
Transfer the puree into a jar and fill with vodka. Mix well.
Close with a tight lid and place in a dark and warm place for 30 days. Shake the jar from time to time.
Filter through several layers of gauze. Try it, if there is not enough sweetness, cook the syrup.
Boil sugar and water over low heat and cook for a couple of minutes with constant stirring. When the syrup has cooled, add it to the alcohol.
Leave the homemade vodka in a cool place for several days. If sediment forms, pass through a cotton filter.

From dried fruits

Ingredients:

Dried pears - 200 g.
Raisins - 50 g.
Liter.
Sugar and currant leaves (5 pcs.) - no need to add.

Preparation:

Wash the dried fruits, add raisins and currant leaves. Pour in vodka and stir. Close the lid and place in a dark place for a month. Shake occasionally.
Strain through two or three layers of gauze.
Try it, if you want the vodka to be sweeter, add sugar syrup.
Pour into bottles and leave to stabilize for three days.
The strength of the drink without sugar will be about 35% vol.

Pear-mint with ginger

Ingredients:

A kilogram of fresh pears.
2 sprigs of mint.
Half a liter of vodka.
20-30 g fresh ginger.
Sugar (to taste).

Preparation:

Remove the cores from the fruits and cut the pulp into slices.
Place half the cloves, mint and ginger in layers in a jar, repeat again in the same sequence. Pour in vodka and close the lid.
Keep warm for 10 days.
Filter and squeeze out the pulp.
Add sugar if needed and stir.
Pour into a bottle, seal tightly and place in a cool place for three days.

Spiced

Ingredients:

A liter of vodka.
350 g ripe pears.
Two pieces each of star anise and cloves.
Cinnamon (stick).
Vanilla (pod).
A teaspoon of saffron.

Preparation:

Remove the cores from the pears and cut the rest into slices.
Line a baking sheet with parchment, place the slices in one layer and dry in the oven for 2 hours at a temperature of 60-70 o C. Leave the oven door slightly open.
Place the wedges and crushed spices into a jar. It is not recommended to use store-bought ground spices.
Fill with vodka, close the lid and keep for two months in the dark at room temperature.
Filter the alcohol several times through cheesecloth or a fine sieve. Bottle.

Moonshine with yeast

Pear moonshine compares favorably with other types of homemade alcohol in that it retains its pear aroma even after two distillations.

Against a fruity background, the usual fusel amber fades. Usually they try not to re-distill fruit moonshine, but if the quality after the first distillation is not ideal, it is worth giving up the principles.

The quality of moonshine directly depends on the mash, which can be yeast or yeast-free, with or without added sugar. The more ripe and sweet the fruit, the less sugar and yeast you will need to add.

Braga with yeast

Ingredients:

Sweet ripe pears - 10 kg.
Dry yeast - 100 g or 500 g pressed. With wine yeast, fermentation will take longer. The fastest yeast - .
20 liters of purified water.
4 kg sugar.

Preparation:

Cut out the cores and spoiled areas from the fruit. Grate the rest, grind in a blender, or simply mash if the pears are soft. The seeds should be removed so that the moonshine is not bitter; mold and putrefactive bacteria will contaminate the mash.
Transfer the fruit puree into a fermentation container and add 10 liters of water, temperature up to +30 o C. Stir with a wooden spatula or spoon.
Separately, heat 10 liters of water and dissolve the sugar. Wait for the syrup to cool to +30 o C and pour into the fruit puree. Stir until smooth.

note. You can prepare mash without sugar, but the process will be delayed and the distillate yield will be small.

Without sugar and yeast

This method is chosen by experienced connoisseurs of high quality. Only experienced distillers can prepare mash without auxiliary yeast and sugar. This mash ferments for a long time, the alcohol yield is not encouraging, but the taste of moonshine without yeast is much better and the pear aroma will remain.

Ingredients:

10 kg pear puree.
Purified water - 10 l.

Preparation:

Place the puree in a bowl, cover it with a cloth and wait a few days for fermentation. Stir twice a day. After three days, foam will appear on the surface, you will feel a sour smell - this means that fermentation has begun.
Pour the fermented puree into a fermentation container, mix with water and close with a water seal. This must be done so that excess air does not get into the mash, causing souring.
At temperatures above +20 o C, the mash will ripen in a month and a half. Drain it from the sediment, filter and pour into a distillation cube.

Distillation

Distill the mash in the usual way, cutting off the heads and tails. From yeast mash you will get from 5 to 7 liters of 40-degree moonshine. After yeast-free fermentation, the alcohol yield is small - 1-2 liters, but the moonshine retains a distinct fruity taste and smell.

Measure the strength of the moonshine, dilute to 20% vol. And distill it a second time.
The first 15% of the volume of pure alcohol is the head, they need to be poured out or used for technical purposes.
Collect the distillate until the strength drops to 40% vol. Tails should also not be consumed, as they contain dangerous substances.
Dilute the distillate with water to the desired strength and stabilize for three days in a hermetically sealed container.

The yield of finished moonshine and the quality of vodka infused with pears directly depend on the type of fruit. The best results are obtained from cultivated varieties, but wild game can also be used if it is sweet and aromatic. True, in most cases, wild game practically does not produce juice; using such fruits is a waste of time.

Ideal raw material for vodka - juicy and aromatic autumn varieties . To avoid the hassle of squeezing out the pulp, we recommend preparing the mash with juice and a small amount of water.