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10-08-2008, 11:58 PM
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#1
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Member
Join Date: Sep 2008
Location: East Texas
Posts: 41
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Its allmost persimmon time again.
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It wont be long and the persimmons will be ready to pick in my neck of woods. Last year we made jelly out of the tasty little bastards and it turned out great. Has anyone ever made a persimmon mead. If so did it turn out ok? Does anybody have any recipes for said mead?
The only recipes using persimmons I can find are for wine.
Last edited by Chance9768; 10-09-2008 at 12:52 AM.
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10-09-2008, 02:29 AM
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#2
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Member
Join Date: Sep 2008
Location: Henan Province, China
Posts: 66
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I was thinking the same thing, as i saw persimmons being sold in the market yesterday...
__________________
Support Medicinal Mead
Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
If all else fails, just drink more mead anyway...
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10-09-2008, 02:45 AM
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#3
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Mann Cave Brewer
Join Date: Aug 2007
Location: Mannford, OK
Posts: 433
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Damn good question. A buddy of mine has an ass load of persimmon trees and I would like to find a good way to use them.
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10-09-2008, 03:11 AM
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#4
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Senior Member
Join Date: Apr 2006
Location: Union City, CA
Posts: 2,818
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I have two decent size trees. Last year I got about 3 5-gallon buckets full of persimmons that mostly went to family. Mead would be a good use for them this year! Juice them, strain them, & ferment? Should the juice be pasteurized first?
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10-09-2008, 03:27 AM
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#5
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Senior Member
Join Date: Sep 2008
Location: San Diego
Posts: 127
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can always just use cambden tabs
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10-22-2008, 03:55 PM
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#6
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Member
Join Date: Sep 2008
Location: East Texas
Posts: 41
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Ok the persimmons are all ripe and I see no one has given me an answer. so I'll ask this question I'm looking for something that will finish out sweet. I use ec-1118 in my meads, I have never made a melomel so I'm lost. I'll be using three pounds of persimmons "meat" made into pulp and plan on adding honey till I get a good OG. problem is I don't have a clue as what gravity to go too. I have ec-1118 d 47 and red star premier cuvee on hand. This is going to be a one gallon experiment, any info from anyone would be great!
__________________
Sugar!!! Gods gift to mankind. You can make alcohol and rocket fuel with it, and then go and have yourself a blast.
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10-22-2008, 04:10 PM
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#7
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Senior Member
Join Date: Nov 2006
Location: Central PA
Posts: 5,200
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Wow, I want to grow some Persimmon in the future!
I have no clue, but 3 lbs in 1 gallon seems great. Let 'er rip 
I'd shoot for 1.07 for an OG, but again I am inexperienced with Mead.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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10-22-2008, 10:27 PM
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#8
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Knapsnatchio
Join Date: Jun 2008
Location: Tempe
Posts: 1,239
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I haven't ever had a persimmon, what do they taste like?
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10-23-2008, 02:20 AM
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#9
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Senior Member
Join Date: Jun 2008
Location: Montana
Posts: 4,594
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Quote:
Originally Posted by Chance9768
Ok the persimmons are all ripe and I see no one has given me an answer. so I'll ask this question I'm looking for something that will finish out sweet. I use ec-1118 in my meads, I have never made a melomel so I'm lost. I'll be using three pounds of persimmons "meat" made into pulp and plan on adding honey till I get a good OG. problem is I don't have a clue as what gravity to go too. I have ec-1118 d 47 and red star premier cuvee on hand. This is going to be a one gallon experiment, any info from anyone would be great!
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I'd go with the D-47 if you want it to finish slightly sweet, it flocs well too. Some on this forum have had D-47 crap-out at @ 12% though & that's something to consider, I've never had that happen before. You can find some good profiles for many yeasts here: Winemaking: Strains of Wine Yeast Hope you find this info useful. Regards, GF. |
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04-02-2010, 11:18 PM
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#10
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Senior Member
Join Date: Feb 2010
Location: Athens GA
Posts: 1,354
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Quote:
Originally Posted by Brandon O
I haven't ever had a persimmon, what do they taste like?
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[better late than never] A persimmon is very similar to a peach but about the size of a plum, and tastes super bitter, like chalk-satan bitter, the most bitter thing you've ever tasted is a 10, a persimmon is 11, up until it's ripe and then it's totally sweet like a peach, but a more flowery flavor. Once it's ripe, it's only on the tree for a few hours before it drops. I haven't had one since I was a little kid in GA and we had a tree in the side yard that got cut down at some point for some reason. I wish I could find another local source for them.
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