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Beverage Making Beer, wine, mead, soda, cider, spirits, cordials, etc.

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Old 12-20-2012, 03:50 AM
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Grendal Male Grendal is offline
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Default Pawpaw and tikal liquor/rum?


Something one of my buddies in alabama gave me as a recipe for pawpaw and tikal liquor.

I had no idea what tikal was until he told me. It's a cultivar of custard apple, and it tastes like custard. The flesh is bright red except around the seeds where it's white. He says they are sweet.

40 pounds of tikal (deseeded flesh only)
40 pounds pawpaw (deseeded flesh only)
20 pounds cane sugar from pure sugar cane
5 packs of yeast (distillers yeast)
1 teaspoon yeast nutrient

Mix with water and mash tikal and pawpaw until pureed. Pour into a 30 gallon fementer. Heat sugar cane with water, add to fermentor, add nutrients and top to the 20 gallon mark. Let cool, activate and pitch yeast. Let sit 65-70 degrees for 15-18 days. Run in a reflux or pot still very slow and low (173 degrees). He does a 2 10 gallon run as not to over fill his 15 gallon pot. BE SURE TO STRAIN OUT ALL OF THE PULP ON THE BOTTOM!!! Not doing so will ruin the still resulting in a long hard clean up. Discard first 150 ml that comes out. Stop collecting when the temprature of the still reaches 204.8 F. Open lid on still to prevent creating a vaccume. Dilute to desired alcohol by volume. (reflux still is capable of producing 95% alcohol which is dangerously high for consumption, pot still is better at preserving flavor.)

Said that it's kinda like a banana flavored custard drink.
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