sunlandwines
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source: http://forums.morebeer.com/viewtopic.php?f=9&t=5772
An old family recipe that used ingedients available in Virginia in the 1860s.
It's not actually beer because there is no hop nor malt in it, but corn. Of
course, the North American brewers get away with calling their product beer, and it's got a lot of corn in it, so ...
Wash 1 gallon ripe persimmons.
Mash well and add 1/2 cup cornmeal.
Add 5 gallons water and 2 cups sugar.
Let set until fruit rises to top (3 to4 days).
Strain, bottle and seal. (Clear, light colored, fizzy.
Fill bottles 2/3 ......... Explosive!)
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I ran across a recipe for Persimmon Beer from the 1800's the other day. Well, it's not really beer, since it doesn't use malt or hops, so I'm guessing it falls more under 'cider'. In any case, I thought I'd give it a try (since I had lots of persimmons sitting in my freezer from last season). I was excited to see if corn meal actually had enough yeast to get the fermentation going.
In any case, after about 18 hours, it was fermenting pretty well. I'm about 2 days into it now, and it looks good so far. I modified it a little bit. I didn't include the skin or core of the persimmons, only the 'meat'. I also used a little bit less ingredients, since I currently only have a 5-gal carboy available, and I needed to give it some headroom (believe me, you'll need it). Here's the recipe.
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An old family recipe that used ingedients available in Virginia in the 1860s.
It's not actually beer because there is no hop nor malt in it, but corn. Of
course, the North American brewers get away with calling their product beer, and it's got a lot of corn in it, so ...
Wash 1 gallon ripe persimmons.
Mash well and add 1/2 cup cornmeal.
Add 5 gallons water and 2 cups sugar.
Let set until fruit rises to top (3 to4 days).
Strain, bottle and seal. (Clear, light colored, fizzy.
Fill bottles 2/3 ......... Explosive!)
_________________________________________________________________
I ran across a recipe for Persimmon Beer from the 1800's the other day. Well, it's not really beer, since it doesn't use malt or hops, so I'm guessing it falls more under 'cider'. In any case, I thought I'd give it a try (since I had lots of persimmons sitting in my freezer from last season). I was excited to see if corn meal actually had enough yeast to get the fermentation going.
In any case, after about 18 hours, it was fermenting pretty well. I'm about 2 days into it now, and it looks good so far. I modified it a little bit. I didn't include the skin or core of the persimmons, only the 'meat'. I also used a little bit less ingredients, since I currently only have a 5-gal carboy available, and I needed to give it some headroom (believe me, you'll need it). Here's the recipe.
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