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Old 09-02-2009, 09:44 PM   #11
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RESIST PROHIBITION! - Exotic Homebrew Recipes

Tiswin

"Tiswin" is a fermented beverage made by the Papago Indians of northern Mexico and southern Arizona from the pulp of saguaro cactus fruit. A syrup is made from the fruit pulp by slowly cooking one part water to two parts pulp for 1 to 2 hours. The resulting syrup is then used to make the tiswin. If you can not obtain saguaro cactus fruit pulp syrup (and who can?), prickly pear cactus fruit can be used as an alternative (if you can even get that).

Ingredients:

* 8 quarts saguaro cactus fruit pulp (or prickly pear cactus fruit pulp)
* 4 quarts water
* yeast

Instructions:

1. Mix the fruit pulp and water and bring it to a boil.

2. Reduce the heat and slowly cook the mixture for 1-2 hours.

3. Allow the mixture to cool enough to strain it then return it to a slow boil for another hour.

4. Cool the mixture to 70ºF then strain it into a fermenter and pitch the yeast.
5. Allow the beer to ferment completely then bottle and condition before drinking.
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Old 09-02-2009, 09:45 PM   #12
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Tiswin (Traditional Pueblo Corn Drink)

Tiswin (Traditional Pueblo Corn Drink)


Title: Tiswin (Traditional Pueblo Corn Drink)
Categories: Native, Pixel


5 lbs dried white corn
2 gallons water
1 1/2 c brown sugar
2 dried orange peels
3 cinnamon sticks
1 t ground cloves


Oven-roast corn at 300 degrees until light brown, stirring frequently. Grind
coarsely in food chopper or in small quantities in blender. Wash (using several
rinses, clean water each time), and discard hulls.
Put in crock and stir in water and other ingredients. Cover and let sit in a barely
warm place for five or six days or until fermented. Strain through cheesecloth
and serve.
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Old 09-02-2009, 09:50 PM   #13
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Tiswin encyclopedia topics | Reference.com

Tiswin is a North American Indian alcoholic beverage brewed from corn.

Tiswin is the sacred saguaro beer/wine of the Papagos.

The saguaro, the largest cactus in the world, is in many respects the sacred tree of the Papago, and from its fruits they make a sacred fermentation called tiswin or sometimes nawai.
Trivia
An inability to obtain tiswin was one of the reasons Geronimo and others left their reservation and attempted to return to the land of their ancestors.
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Old 09-02-2009, 09:54 PM   #14
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glad that I could help get the ball rolling on your research! I had found some recipes for the corn beer, but never had heard of the saguaro fruit recipe.

This "trivia" statement is pretty funny though:

Quote:
An inability to obtain tiswin was one of the reasons Geronimo and others left their reservation and attempted to return to the land of their ancestors.
I think Geromino made a break for it because the white people were killing, raping, and pillaging their people....

I've read many sources that the Apache made Tiswin in Arizona, and heck, I know some guys that still try (they say it results in a very mild drunk, with a very massive hangover!)
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Old 09-02-2009, 09:56 PM   #15
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Where did pueblos get cloves, oranges, brown sugar and cinnamon?


Tiswin (Traditional Pueblo Corn Drink)


5 lbs dried white corn
2 gallons water
1 1/2 c brown sugar
2 dried orange peels
3 cinnamon sticks
1 t ground cloves

Oven-roast corn at 300 degrees until light brown, stirring frequently. Grind
coarsely in food chopper or in small quantities in blender. Wash (using several
rinses, clean water each time), and discard hulls.
Put in crock and stir in water and other ingredients. Cover and let sit in a barely
warm place for five or six days or until fermented. Strain through cheesecloth
and serve.

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Old 09-02-2009, 09:59 PM   #16
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Quote:
Where did pueblos get cloves, oranges, brown sugar and cinnamon?
It came with the small pox.
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Old 09-02-2009, 10:01 PM   #17
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I foresee a desert walkabout in March.

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Old 09-02-2009, 10:05 PM   #18
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Probably not the most useful thing I could have learned today, but it's number one for the coolest.

I Love learning random crap at HBT.

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Old 09-02-2009, 10:07 PM   #19
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Quote:
Originally Posted by Henry Hill View Post
Where did pueblos get cloves, oranges, brown sugar and cinnamon?


Tiswin (Traditional Pueblo Corn Drink)


5 lbs dried white corn
2 gallons water
1 1/2 c brown sugar
2 dried orange peels
3 cinnamon sticks
1 t ground cloves

Oven-roast corn at 300 degrees until light brown, stirring frequently. Grind
coarsely in food chopper or in small quantities in blender. Wash (using several
rinses, clean water each time), and discard hulls.
Put in crock and stir in water and other ingredients. Cover and let sit in a barely
warm place for five or six days or until fermented. Strain through cheesecloth
and serve.
Of course the whitey's bastardized the recipe along with nearly exterminating the Apache's.

here's what my Apache sources have given me - basically ground corn and mescal root/stalk
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Old 09-02-2009, 10:12 PM   #20
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Quote:
Originally Posted by McKBrew View Post
Probably not the most useful thing I could have learned today, but it's number one for the coolest.

I Love learning random crap at HBT.
how cool is this:

"First, they soaked the corn overnight in water. They dug a long trench and lined it with grass, placed the soaked corn in the trench, and covered it with another layer of grass. Sometimes they covered the whole with earth or a blanket. After sprinkling the corn with water morning and evening for ten days, during which it sprouted, they took it out, ground it with their grinding stones (mano and metate), and the boiled it for five hours. Finally, they strained off the liquid and set it aside. After about twenty-four hours, when it stopped bubbling, it was ready to drink." (From Geronimo by Angie Debo, p. 22)
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