Ok here is a strange old time recipe. Don't suppose anyone has actually ever tried this?
Euell Gibbons' Persimmon Beer - uses Diospyros virginiana (common, or american persimmons)
Euell Gibbons' Persimmon Beer - uses Diospyros virginiana (common, or american persimmons)
Persimmon Beer
This recipe, was offered by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus". Euell said, "I think it is a waste of good persimmons, but I have some friends who always very willingly dispose of any I make." This recipe is used by permission.
Ingredients:
10 pounds of wheat bran
1 gallon of pulp from very ripe persimmons
Bake this mixture like pones of cornbread until it is brown and firm. Break the pones into small pieces and put through a food chopper using a coarse plate. Dump the ground mixture into a 5 gallon crock and fill the crock not quite full of boiling water.
As soon as the crock cools to the point of barely being warm, stir in 1 package of dry yeast mixed with a little of the liquid from the crock. Keep the crock covered with a cloth. It will ferment furiously for a few days but keep watching it and in about a week it will start settling down. The moment it becomes still and clear, bottle and cap it tightly. Store it in a cool, dark place an in about 3 weeks it will be ready to use.