persimmon brandy
(from The Daily Intelligencer, Atlanta, Georgia, November 8, 1863)
Ingredients:
Instructions:
(from The Daily Intelligencer, Atlanta, Georgia, November 8, 1863)
Ingredients:
bushel of persimmon seeds
Instructions:
RECIPE FOE PERSIMMON BRANDY.
Editors Charleston Courier :
Put the persimmons in common tubs, mash them well with your hands, or small pestles, then empty into the stand till you have it half full, then add enough of warm water to fill it, then stir or churn it well.— Fermentation will begin at once in temperate weather, and they should be distilled in five or six days. They will make about half a gallon to the bushel. I have made three - runs—distilling, in seven to ten days after putting up, and they did well. Many others waited two or three weeks, and made nothing but sour, disagreeable water. I am thus convinced that they should be distilled even sooner than I did. The distillation is the same as for other brandies or whiskey.
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ALABAMA.
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Bringing the