[NAFEX] pawpaw beer?

Naomi Counides naomi at oznayim.us
Fri Oct 2 11:54:23 EDT 2009



And there is Mead!!!.    You could do a couple of gallon jugs and try
variations.. the wine and one with honey for mead.  You could increase the
pawpaw content.. I would.  My brewing mentor told me that if I wanted it to
taste like water, use water.. if I wanted it to taste like fruit.. use


We had a frost two nights ago and I am unloading the plum trees.  I already
made 3 gallons of mead from the early plums. It turned out nice.  No off
flavors but too harsh with alcohol. Time will work that out.


This time different plums and some star anise.   Still have one more tree
and one more carboy.. thinking rosemary.  Might add a bit of lemon to one,
the other, or both.


OT: Idaho is changing the dairy regs to allow small herd sales for human
consumption.  They are really doing this right.  Will be testing finished
product for cleanliness (bacterial counts etc).  Meeting tonight with head
of dairy division of Dept of Ag to explain and answer questions. I am
excited and delighted.




"Few people are capable of expressing with equanimity opinions which differ
from the prejudices of their social environment.  Most people are even
incapable of forming such opinions." 
 ..... Albert Einstein


From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Brungardt, Sam
Sent: Friday, October 02, 2009 9:34 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] pawpaw beer?


There is a recipe for a pawpaw wheat beer at
<http://forums.morebeer.com/viewtopic.php?f=2&t=31379> &t=31379 .  Perhaps
this will be helpful. -- 

Sam Brungardt

From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of R. Keith Etheridge
Sent: Friday, October 02, 2009 9:27 AM
To: nafex at lists.ibiblio.org
Subject: [NAFEX] pawpaw beer?


As mentioned in the cider revival link , people have and do make alcoholic
beverages with what's available. To simplify it, wine is made from the
fermentation of fruit and

beer is from the fermentation of grain. This is   not absolute, as there is
persimmon beer and I think sake is made from rice.As I now have an abundance
of pawpaws,

I searched the internet for a pawpaw beer recipe. I could find none. In the
NAFEX persimmon book there are three persimmon beer recipes from early
America. On the

internet there several primitive beer recipes. Ten days ago I developed a
recipe substituting pawpaws for persimmons using an Afro-American slave
recipe with modifications. Six large pawpaws mashed with a cup of cornmeal
baked to a loaf,cooled, put in a gallon container with eight honey locust
pods , broken in small pieces,

, a slice of toast and a packet of baking yeast and covered loosely.Water
was added to make a gallon. Its kept on a plant propagation mat at 78
decrees.It seems to be 

fermenting ok and most of the solids have sunk to the bottom. According to
the recipes it will be evaluated in 20 days.Beer or slop? As I took
biochemistry in "48 as

freshman in vet school at the University of Illinois.Suggestions welcomed.

Keith central Illinois

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