i don't even know what that is.

so you know amounts.....
i collected two five gallon buckets of plums from a neighbors tree. i thought this was a shit ton!
once i squished them they all fit in one 5 gallon bucket and then once i strained the liquid, i have maybe 2.5 gallons, if i'm lucky.

I love persimmons!
Not many around here..... used to eat em all the time back home ... never tried brewing with them .... I would kill to have about 15 2X2s 15" long of the heartwood ...and a couple more of sapwood ....

I found a few recipes on Hopville.com Not all have tasting notes, so who knows how they will turn out. One uses vienna and wheat malt as a base along with some other specialty malts for flavor and color. Then only two hop additions.

Are

frydogbrews said:

so you know amounts.....
i collected two five gallon buckets of plums from a neighbors tree. i thought this was a shit ton!
once i squished them they all fit in one 5 gallon bucket and then once i strained the liquid, i have maybe 2.5 gallons, if i'm lucky.

Are you making wine or Melomel from the plums?

Benvarine said:

FromZwolle said:

i don't even know what that is.

It is a small fleshy fruit, native to the Midwest but you can get Chinese ones at grocery stores. They are orange in color, have big seeds in them. You can't pick them, they need to fall off or be gently Shaken from the tree to be considered ripe. Unripe is aweful, it will pucker your mouth.

i googled em. they look like a tomato. :-?

Benvarine said:

Are

frydogbrews said:

so you know amounts.....
i collected two five gallon buckets of plums from a neighbors tree. i thought this was a shit ton!
once i squished them they all fit in one 5 gallon bucket and then once i strained the liquid, i have maybe 2.5 gallons, if i'm lucky.

Are you making wine or Melomel from the plums?

i want it to be a wine, but i think it will be a melomel just because i don't have a 2.5 gal glass carboy.

racking and doing a secondary press this weekend. i left it on the skins for two weeks to essentially make a rose' but with plums

@frydogbrews put together a persimmon Melomel recipe for me. I'm in.

Blueberry melomel? That sounds amazing. Is the recipe posted here?

frydogbrews said:

best way i can think of is to make a mead as per normal, but scale back the honey to 12 lbs (maybe even 10lbs) and then after primary, add in the fruit slurry for another 2 weeks. this is what i did with the blueberry melomel and it worked great.

gather the persimmons now and freeze them to get the most juice out when you squish.

i would suggest 71-B yeast, Narbonne, for its ability to eat up extra acid as the fruit will be more acidic

So freeze whole persimmons, then thaw and squish at a later date?

frydogbrews said:

gather the persimmons now and freeze them to get the most juice out when you squish.

and here's a simple explanation on why:

when the water inside the cell walls freezes it makes these kind of shapes:



Since these crystals take up more room that they did in liquid form and they have nice razor edges, they pretty much tear the cell walls into ribbons. That's why frozen fruit is always mushy and makes a nice puddle of juice when you that it out. So, for the purpose of fermentation, it's usually a good plan to freeze the fruit for at least a week before you try to get the juice out of em.

I freeze all of my otherwise fresh fruit when used for brewing, it hasn't done me wrong yet!