Yield is roughly 17 liters of pear juice
This year the pears were much less sour and much sweeter so its gonna be pear wine and not brandy

There may have been a fourth picture here once

Potential ABV was at 7% originally, added enough sugar to bump it up to 13%

The rum has been distilled
Yield of 3L at 65%
During the stripping run, the first distillate had a nice baked apple flavor
During the spirit run there were lots of chocolate and caramell notes, with a light molasses flavor coming through from the middle to the end of the run

I used a new stave, a second use stave from the smokey whiskey and a second use stave from the port wine to age it on

i really should make some gin sometime, been pushing that out for far too long, just like limoncello
i am however completely out of neutral alcohol so i guess thats next on my to do list

Enigmatic Ghost Cluster car

Turns out the pear juice was ridiculously sour, with a pH of around 3 if not even lower and so the yeast wasnt doing much of anything
After adding in a few liters of apple juice the pH is now at a manageable level and its actually fermenting

It certainly didnt taste that sour but the pH measuring strips dont lie