 Rank: Newbie Groups: Registered
Joined: 9/12/2007(UTC)
Posts: 5
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"Hi ya'll
I getting ready to ferment up a large batch of pear wine for brandy. I have a 55 gallon plastic barrel set up with a sealed lid and a 1/2"" diam hose going to a 1.75 liter bottle for an airlock. I've tried a batch of sugar wash already and it got a little hot and killed the yeast early. I'm using prestige pot distillers yeast for the pear mash and would like to know if anyone can help me out with the procedure to do a large batch. Recommended starting and ending SG would be a great help also.
Thanks,
Hill Billy Willy"
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 Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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Starting SG shouldn't be much over 1.080 or you'll inhibit yeast growth. You should be able to drive the SG all the way down to 1.000 I don't know how sweet you want your brandy, but I'd make all the alcohol the ferment will produce & add back some juice for taste.
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