Oak/age Pear Brandy

by **MacStill** » Sun Jun 23, 2013 1:23 pm

OK so I'm going to have a few litres of pear brandy to age soon, I'm after some suggestions from those who like brandies as to how you would go about oaking this gear.

Would you leave some white or put it all on oak ?

What type of oak would suit, french ? raw, toasted or charred ?

Cheers.

by **Stevem109r** » Sun Jun 23, 2013 1:42 pm

Some raw old red wine, French :)

Sent via electronic carrier pigeon :)

by **MacStill** » Mon Jun 24, 2013 9:07 pm

Bloody helpful lot you are, looks like I'll just have to wing it and keep my findings a secret :teasing-tease:

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by **crow** » Mon Jun 24, 2013 9:15 pm

without tasting it to see how strong a flavour I'm just guessing but I would try light toast French oak and leave some white just in case the oak overpowers it you'll have a back up to water it down with :handgestures-thumbupleft:

by **DrunkASAskunk** » Mon Jun 24, 2013 9:15 pm

:teasing-nutkick:
would not have a fucking clue dose that help

by **MacStill** » Mon Jun 24, 2013 9:19 pm

That avatar still does my head in, I just want to whack it with a 9 iron :))

by **DrunkASAskunk** » Mon Jun 24, 2013 9:42 pm

:laughing-rolling: :laughing-rolling: :laughing-rolling: thats so funny. I like my rum with a nice strong oak flavor. But I gess brandy to me needs to be a bit fruity so If it was me and I am still lerning this stuff but I would not be aging it to long on oak. Age with oak of what ever type you like then take it off. I have tryed pear brandy and that particular one was very faint pear tast and the color was also very light to keep that nice pear tast.
But hey what do I know Im just a noob to this stuff.

I should also add my mate also adds a wedge of the fruit to the spirit after oaking to age with. How long he leves it in for i dont know.

by **MacStill** » Mon Jun 24, 2013 10:08 pm

Yeah the pear is pretty subtle for sure, I think I'll try a little red wine stained french oak barrel in it first up.

Just had a glass white from yesterdays run, and then a glass of the day before's plum brandy and the plum stuff knocks it for 6 flavour wise :wtf:

by **Stevem109r** » Mon Jun 24, 2013 10:17 pm

I tink that might be a good idea, a little at a time, otherwise the pear will vanish

Sent via electronic carrier pigeon :)

by **r.c.barstud** » Mon Jun 24, 2013 10:36 pm

as a cooper by trade, i would go a medium toasted french oak, allow for ullage when you fill the vessel and monitor it for taste and colour.

by **BackyardBrewer** » Tue Jun 25, 2013 8:11 am

Yeah has to be medium French oak for pears I reckon. I wouldn't keep any white if its lacking in flavour. Nice fruity French oak will bring out the pear that's there nicely.

by **Ryno** » Tue Jun 25, 2013 5:43 pm

Just a thought Mac. You could try adding a stick of Cinnamon. Never tried it but apple and cinnamon are a good taste combination.

by **MacStill** » Tue Jun 25, 2013 5:44 pm

Ryno wrote:Just a thought Mac. You could try adding a stick of Cinnamon. Never tried it but apple and cinnamon are a good taste combination.

BZZZZZZZT.... nup.... I want an authentic pear brandy :handgestures-thumbupleft:

by **crow** » Tue Jun 25, 2013 7:30 pm

Only thing i would add to this is maybe get the trusty spoke shave out and piss that red wine taint off. red wine didn't over power my sliv but I could notice it, I reckon it will disguise a light flavour a bit and that would just give ya the shits :handgestures-thumbupleft:

by **BackyardBrewer** » Tue Jun 25, 2013 8:10 pm

You could keep it clear like an eau de vie?

Little late to grow a pear in a bottle but ageing it on pear with no oak looks great:
https://weinquelle.com/onTEAM/viewer/index.shtml?s748