Author Topic: Persimmons  (Read 923 times)

Offline morticaixavier

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Persimmons
« on: November 08, 2010, 03:06:53 PM »
So I have a persimmon tree outside my new place with a lot (Perhaps even a buttload) of persimmons on it. I don't think I will get to it this year but next year perhaps. I was wondering if they could be used in a fermentation some how. I suppose a wine would work or a mead. any ideas out there? Of course they are awfully good just to eat.
"Creativity is the residue of wasted time" - A. Einstein

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Offline corkybstewart

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Re: Persimmons
« Reply #1 on: November 08, 2010, 03:43:12 PM »
I still have nightmares about eating unripe persimmons, they are horribly nasty creations.  Even the ripe ones have very little flavor IIRC, but it has been many, many years since I've eaten one.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline morticaixavier

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Re: Persimmons
« Reply #2 on: November 08, 2010, 03:44:59 PM »
When unripe they are fairly nasty, chalky and astringent. but when ripe (These ones anyway) are wonderfully sweet and flowery. Never liked them before but I have never had them off the tree until now.
"Creativity is the residue of wasted time" - A. Einstein

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Offline majorvices

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Re: Persimmons
« Reply #3 on: November 09, 2010, 07:42:14 AM »
I have been thinking about making a mead with the persimmons from the trees on my property.
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Offline morticaixavier

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Re: Persimmons
« Reply #4 on: November 09, 2010, 09:04:05 AM »
I wonder if you would get any color from them. a neon orange mead might be interesting.
"Creativity is the residue of wasted time" - A. Einstein

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Offline tschmidlin

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Re: Persimmons
« Reply #5 on: November 09, 2010, 10:35:51 AM »
I want to make a mead with persimmons too, but I need to get the tree first.  I've been eying this one - coincidentally, a "meader". :)
http://www.raintreenursery.com/catalog/productdetails.cfm?productid=D255
Tom Schmidlin

Offline majorvices

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Re: Persimmons
« Reply #6 on: November 09, 2010, 10:47:56 AM »
How about that?!
Keith Y.
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Offline morticaixavier

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Re: Persimmons
« Reply #7 on: November 09, 2010, 10:52:58 AM »
I want to make a mead with persimmons too, but I need to get the tree first.  I've been eying this one - coincidentally, a "meader". :)
http://www.raintreenursery.com/catalog/productdetails.cfm?productid=D255

looks different than the one I have. the fruit on mine is more orange with a thicker looking skin. I don't know if it's an american variety or what. but that one looks like a good PNW variety.
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Offline tschmidlin

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Re: Persimmons
« Reply #8 on: November 09, 2010, 10:55:03 AM »
I want to make a mead with persimmons too, but I need to get the tree first.  I've been eying this one - coincidentally, a "meader". :)
http://www.raintreenursery.com/catalog/productdetails.cfm?productid=D255

looks different than the one I have. the fruit on mine is more orange with a thicker looking skin. I don't know if it's an american variety or what. but that one looks like a good PNW variety.
If you go to that website and search for persimmons you can see pictures of more varieties, Asian and American.  They might not have yours, but it's worth a look if you don't know what kind it is.
Tom Schmidlin

Offline morticaixavier

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Re: Persimmons
« Reply #9 on: November 09, 2010, 11:02:26 AM »
Cool, I searched and it looks like I have the hachiya

http://www.raintreenursery.com/catalog/productdetails.cfm?productid=D218

"Astringent until ripened off the tree and eaten when soft." I will agree with this. although I have picked a few that were so ripe they were ready to fall off the tree and there was no astringency there. but they ripen on the counter nicely. My landlady says she picks them and uses them as decoration for the holidays and then eats them when really ripe.

I wonder how much one would need for a 5 gallon batch of mead. and then the questions start. I assume you would want to pasteurize but not set the pectin, crush? puree? skin on or off? ahh so many questions.
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Offline tschmidlin

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Re: Persimmons
« Reply #10 on: November 09, 2010, 11:08:19 AM »
Having no experience with them, I'd start with 1#/gallon and see how it goes.  Rather than pasteurize, I would dice them and freeze them, then thaw before adding to secondary.  The alcohol and pH should keep at bay any wild critters that survived freezing.

But maybe someone else has used them before  . . .
Tom Schmidlin

Offline morticaixavier

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Re: Persimmons
« Reply #11 on: November 09, 2010, 12:54:25 PM »
Freezing would be a good idea as they don't seem to ripen all together. dicing might be... well dicey... they might squish more than dice. Unless I get my knife sharpened (But that's another thread)
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Re: Persimmons
« Reply #12 on: November 09, 2010, 06:50:47 PM »

Offline tschmidlin

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Re: Persimmons
« Reply #13 on: November 10, 2010, 12:47:29 AM »
Thanks for the link Bob, that sounds like a really cool process.  I know people who do it with beer in a barrels, but not with a fortified wine like that, especially when they're distilling the product to fortify it.  Very cool.  :)
Tom Schmidlin

Offline morticaixavier

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Re: Persimmons
« Reply #14 on: November 10, 2010, 08:50:22 AM »
indeed a cool site. Makes my mouth water. I am thinking that I might have to try this. God I wish I had more room. I only have room to have one fermenter goign at a time though so this is going to have to wait. I figured out that for a 1# per gallon mead it would only take about 15 persimmons so maybe I will manage to pulp and freeze 20 or so and put this at position 3 of my brew card. first up, belgian strong, then IPA THEN persimmon mead.
"Creativity is the residue of wasted time" - A. Einstein

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