"Bill Tapley" <b.tapley@comcast.net> wrote in message
news:BYKdnWNlaLO1-n3cRVn-2Q@comcast.com...[color=blue]
> 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 kind of alcohol do I have in this thing? Is it safe to drink?[/color]

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!

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish