I currently have malted grains, hops, and some liquid yeast available for
homebrewing.

I will have more products available soon, as well as brewing classes and
workshops.

Contact me for more information - including ingredient availability and
brew class details

website please

"Adam" <news@suburbanbungalow.com> wrote in message
news:BE05B874.2344%news@suburbanbungalow.com...[color=blue]
>I currently have malted grains, hops, and some liquid yeast available for
> homebrewing.
>
> I will have more products available soon, as well as brewing classes and
> workshops.
>
> Contact me for more information - including ingredient availability and
> brew class details
>
>
>
>
>[/color]

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?

dug88 wrote:[color=blue]
> website please
>
> "Adam" <news@suburbanbungalow.com> wrote in message
> news:BE05B874.2344%news@suburbanbungalow.com...
>[color=green]
>>I currently have malted grains, hops, and some liquid yeast available for
>>homebrewing.
>>
>>I will have more products available soon, as well as brewing classes and
>>workshops.
>>
>>Contact me for more information - including ingredient availability and
>>brew class details
>>
>>
>>
>>
>>[/color]
>
>
>[/color]

"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

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

"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?
>
> dug88 wrote:[color=green]
>> website please
>>
>> "Adam" <news@suburbanbungalow.com> wrote in message
>> news:BE05B874.2344%news@suburbanbungalow.com...
>>[color=darkred]
>>>I currently have malted grains, hops, and some liquid yeast available for
>>>homebrewing.
>>>
>>>I will have more products available soon, as well as brewing classes and
>>>workshops.
>>>
>>>Contact me for more information - including ingredient availability and
>>>brew class details
>>>
>>>
>>>
>>>
>>>[/color]
>>
>>
>>[/color]
>[/color]

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



"David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com> wrote in message
news:J4aEd.15833$Tx4.13199@fe07.lga...[color=blue]
> "Bill Tapley" <b.tapley@comcast.net> wrote in message
> news:BYKdnWNlaLO1-n3cRVn-2Q@comcast.com...[color=green]
>> 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
>[/color]