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I went out to check in it earlier and this is what I saw: Looks like fermentation is starting! After mixing, it looked like:

That is a great idea...and it might just work. I'll give it a try.

The variety of persimmon is Fuyu. Looks like this:

I think commercial production is way beyond us currently. We don't have the technical knowledge, the equipment or the capital. But thanks for the vote of confidence.

The barrels have 2 inch holes in the top that pulls up and can let air out, so once fermentation starts, we'll just pull those out until we can get an airlock to stay on. If there is still too much pressure then yeah, blow off tubes.

We pondered how to get an OG and couldn't come up with anything because what we have us pulp, not juice. Perhaps if the pectinase does some more work and the yeast does some, we can get a gravity reading before we are too far along in the process. Any thoughts on how to get an OG would be...

I am...in fact I just edited the original post to include some. I'll post more as we go.

Nope, no added sugar. By my rough calculations, persimmons are 15% sugar by weight, as opposed at 10% for apples. As for secondary...no idea! We might need to go get another barrel.

Our spouses are certain we are crazy for embarking on this project, and I'm tempted to agree. The guys at the LHBS seem think we are perfectly normal, although that may simply call into question their sanity. Read on and be the judge. I work at a farmers' market and one farmer in particular...

Holy fast fermentation batman! I was thinking that with a somewhat higher gravity this would take over a week and might take closer to 2 weeks. After 2 days it was down to 1.022 and today (4 days total) it looks like it is done. I need to take another gravity reading to see. Wow

Do you mean that I didn't soak them long enough?

Oats add starch if they aren't mashed? I steeped them for 30 minutes or so... I hope I didn't cause a problem. I added just one Tablespoon of cocoa because I want it to contribute to the flavor, but not dominate. My goal is to create a strong, creamy stout with some chocolate, cherry, and...

I picked up a kit at the LHBS and modified it. I'm brewing as I type this. The recipe: 6lbs Dark LME 1lb Dark DME 1/4 lb Roasted Barley 1/2 lb 120L Crystal 3/4 lb Rolled Oats 1 Tbsp Unsweatened Cocoa Powder 8oz Dried Cherries 2oz Northern Brewer-added at beginning of 1 hour boil...

I really want to try the recipe, but this seems odd to me. You slice the whole fruit, with the peel and add it all to the bag?

Oh right...I guess I was thinking about adding more sugar. Forgetting that there is plenty of water in juice too...silly me.

Some time in the next week I'm going to press a lot of apples to make cider. I also have a mead that I racked into secondary about a week ago. I'm thinking about blending some of it produce a Cyser of sorts. Since the mead has already fermented, I'm wondering what the best way to proceed...

Thanks Steve!

I recently brewed an Altbairisch Dunkel and we made a little mistake. Instead of racking to secondary at the end of the diacetyl rest phase, we dropped the temp by 3 degrees per day, down to 34 while the wort was still in primary. I don't see this as a real problem, but could it be?

Thanks. What about Sparkalloid to help clarify the mead?

I have a mead that is finishing up primary and I want to add fruit in secondary. My question is about the step after that. Do most people rack off the fruit into a tertiary stage or go straight to bottling? I see advantages to each. The extra racking would make for clearer mead, but would...