Brewing Supplies available in Toronto

website please

Hey Dug88,

Here's one for your thinking enjoyment.

What should I expect to have happen by mixing about 5 lbs of honey and a gallon bucket of ripe percimmons (absolutely ripe, mushy, chock fill-o fruit sugar sugar)?

You see, I'm a beekeeper and had this mess of wax and honey, so I disolved the honey (mostly to clean the wax), at them same time I was also drying percimmons (they are delicious dired, just like candy), and I had a bunch of this percimmon mush; now I don't really care for percimmon pudding or cookies, so I threw the whole bunch of sweet stuff into the bucket, added some dry wine yeast, wall-lah.

That was on Dec 27.

The 5 gallon batch is still bubbling every 12 seconds, slowing by about a second per day for the last three days. Been going strong since I pitched the yeast, just about blew the air out of the lock after about the first 5 days (it took off after about 2 days, thought it was stuck at first but guess the yeast was just O2ing up).

What k> website please

Sounds yummy to me, and I don't even know what percimmons are! My guess is that it will take around 5 weeks for the stuff to ferment completely, plus or minus a week or two... good things come to those who wait. The alcohol produced will certainly be regular ethanol, safe to drink. Should make for a very delicious beverage, assuming percimmons are any good (I've never tasted them). Might end up cloudy or something from fruit pectin and solids, I'm not real sure on that. Good luck!

try this take a little drab aside maybe 8 ounce and hate me if ya got but add to 2 ounce corn sugar boiled in 4 ounce water

no idea percimmons not much thatr in alberta

WHAT IT THIS? he is making a rich nectar MAYBE A BIT STRONG

actually not even sure i am saying pursimions properly corn sugar just mellows it since did not try it myself then he gotta do it. i think he is good the task

thinking an alfalfa honey, to that or maybe a honeysuckle. pardon me guys i think i had an orgasm