so i got this project goin on here--
at the farmer's market here in hilo, hawaii papayas are pretty ridiculously cheap-- like six of em for a buck, and i always loved the cider and other boozy-juice drinks, and i figured hell, lets give it a go.
with this new industrial-like strength juicer i just recently came across, i juiced up a hundred and twenty of these papayas (that's only twenty bucks!).
so of course there were things i didn't see comin.. what came out of the juicer was more a pulp than a juice, almost like a apple sauce but bright orange. i got a six and a half gallon carboy up with about three gallons of this paste and figured oh i'll just throw some water in it.
of course this paste is less dense than water and floats on it, resulting in me having three gallons of golden-murky water covered in three gallons of this paste.
but i did stir it all in when i first but the water in and then added some yeast and some extra corn sugar, and sure enough it is bubblin up good, and if the fruit flies and the odor of it don't kill me in a coupla weeks im gonna go ahead and mix it up again and bottlem up.
but hey if anyone has any ideas relating to any aspect of this (mainly getting the pulp to mix with the water) or anything else it would be good to hear. haven't heard of papaya booze before.. maybe this is why..