kiwi wrote:I've got me about 30 kil- shengs of persimmons. I'm thinking they're going to be a brandy when they grow up Anyone out there with experience in this? Here is the plan at the moment -
box ripen the persimmons, as each fruit gets completely ripe, chuck it in the freezer. when I've got them all fro.zen, thaw, smash to a pulp with something or other, save the seeds and add campden / pectinase. wait a day, bulk it out a bit with sugar, pitch a nice wine yeast. distill nice and slow on the pulp. I've got enough for a couple of runs I figure, so I might add the strip to the must of the second run and do a '1 1/2' distilled thing. I reckon I'll probably keep it in the white.
The seeds apparently make a coffee-ish drink when roasted and ground, and I'm curious about that, so that's what the seeds are for.
I'd love input, especially on yeast selection, amount of sugar to fruit, and target ABV. Or anything, really.
upinthehills wrote:I think one of the recommendations in the "Artisan Distilling" book is to skip the pectinase. It ups the methanol in the ferment...
punkin wrote:Good stuff Christian. how did the bannanas go by the way?
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