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Rick
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Joined: 27 Apr 2005
Posts: 22820
Location: UK
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buzzy bee
Joined: 23 Nov 2007
Posts: 3382
Location: South Cheshire
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 Posted: Tue Oct 21, 2008 8:39 pm Post subject: |
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Hi
Just sold two demis on ebay!
Go to wilconsons, they sell lots of brewing stuff, and it is cheap too, make sure you go to a bigger branch!
Cheers
Dave |
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Greeney in France
Joined: 06 Mar 2008
Posts: 1173
Location: Limousin area of France
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| Posted: Tue Oct 21, 2008 8:53 pm Post subject: |
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They make something here called "eau de vie" made from pears its like a white whisky very strong, i could get you a recipe
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Rick
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Joined: 27 Apr 2005
Posts: 22820
Location: UK
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| Posted: Tue Oct 21, 2008 9:45 pm Post subject: |
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| Greeney in France wrote: | | They make something here called "eau de vie" made from pears its like a white whisky very strong, i could get you a recipe |
sounds like something that erindoors brought back from Portugal a few years ago, produced in a shed in the village her mum lives in, the locals called it 'burning water', and for very good reason 
aye if you find the recipe it'd be interesting to see it!
ta, R
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Penman
Joined: 23 Nov 2007
Posts: 4880
Location: Swindon, Wilts.
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| Posted: Tue Oct 21, 2008 10:12 pm Post subject: |
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Hi
Sounds like you have a choice there Rick
Perry (Pear cider)
Pear Wine
or Eau de Vie ( could that be Calvados made from pears)
Might be trouble with the latter though, you are not supposed to distil privately.
I did make some pear wine years ago, There was a lot of sediment and it took a long time to clarify..
You might be able to avoid too much sediment by Crushing and extracting the juice like they do with cider apples, rather than using a chop up the fruit and cover with water method.
If you don't want to get caught with a still, get a slush maker and put wine in it, then use a sieve to get rid of the water ice............................ |
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Geoffp
Joined: 27 Nov 2007
Posts: 336
Location: South Staffordshire
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| Posted: Wed Oct 22, 2008 10:41 am Post subject: |
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Rick, can I suggest turning them into perry. I'm sure the process is similar to cider-making. They had a demonstration at Berrington Hall recently as part of their apple festival; the apples were chopped up in a machine driven by a Lister Junior stationary engine, then pressed in an equally old hand operated screw press before being drained off into barrels. It was amazing just how much juice came off. If you wait until the pears are starting to go 'off' then the juice will ferment naturally and you don't need to add any yeast. I can vouch that the finished product is the nectar of the gods, and making it looks every bit as enjoyable as drinking it (if you have the right equipment of course  )
Geoff |
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Rick
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Joined: 27 Apr 2005
Posts: 22820
Location: UK
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peter scott
Joined: 18 Dec 2007
Posts: 7219
Location: Edinburgh
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| Posted: Wed Oct 22, 2008 12:16 pm Post subject: |
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If you hang a few bottles on the tree for next year you could make "Poire William". 
I don't know why it's not Poire Guillaume.
Peter
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