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Persimmon Beer

This homemade fermented persimmon beverage verges towards liquor, but the fizz lets it pass as beer.
Author: Melissa D. Corbin


  • 10 cups wild persimmons
  • 1 cup sugar
  • 1/2 cup honey
  • 1 gallon water
  • 1 tablespoon yeast
  • Clean dry, red pine straw


  • Boil the persimmons in a lot of water and in a large pot, while stirring and breaking the fruit up. As the water cools, mash the persimmons in the water until the pulp is freely flowing. Then strain the pulp laden liquid several times into a bowl, being careful not to allow seeds in. Strain the pulp in the pot several times with water, which you can use to make more beer. In the bottom of the empty wine jug, place a few strands of dry, red pine straw. Pour in the sugar and honey.
  • Pour the persimmon pulp liquid on top of that and add the yeast. Cap loosely and make sure that you air the liquor several times. As the pulp and yeast form a think loaf in the neck of the bottle, be sure to keep watch over the fermentation. After a few weeks, strain the entire bottle, removing the mash. To keep the fermentation going, add sugar to the reserved liquor each week. After several months the persimmon beer should be ready to enjoy. Allow to ferment for longer periods of time to develop its complex, light, fruity flavor.