fruit mead by product cooking?

Mead, wine, beer, and any other form of alcoholic beverages, as well as vinegar.

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fruit mead by product cooking?

Postby maxeneg on Thu Nov 02, 2017 11:39 am

I just made some persimmon mead and there's a bunch of pulp left that I put in a jar. Yes, it's a little vinegary, but I feel like it could serve a purpose. Has anyone done any cooking with it? Or have any ideas? Thanks!
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Re: fruit mead by product cooking?

Postby khoomeizhi on Fri Nov 03, 2017 6:19 am

What kind of persimmon? I.e. Asian vs american? Cooking american persimmon is known to bring the astringency back out (even if there was none when raw/ripe). Possibly the astringent Asians (like hachiya) will react the same way. Maybe experiment with small amounts?
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Re: fruit mead by product cooking?

Postby maxeneg on Fri Nov 03, 2017 12:48 pm

Good to know. I might try to use it in a persimmon pudding...we'll see how that goes.
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Re: fruit mead by product cooking?

Postby maxeneg on Mon Nov 06, 2017 2:50 pm

Update: made a sort of persimmon butter by adding sugar, vanilla, a little bit of cider and cornstarch.
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