u/HotVeganTeacher

For context I run and prepping for a race in 5 weeks, if that can explain the low leg volume. Also im returning to weight lifting after a year of only running

As promised I'm keeping yall updated on my "Persimmon Cheong > Persimmon Wine" project. The Persimmons have released all the liquid they are willing to release and most of the sugar has dissolved into a clear pleasantly smelling and extremely sweet liquid. I'm happy to report that there are no spots or discoloration on either the liquid or solids. Having started this batch on June 30th it's been almost 2 weeks, I do wonder if letting it sit any longer would prove damaging for the following step of alcoholic fermentation, either way I am waiting for my paycheck to buy the equipment and yeast needed so we shall see.

Beans, lemon slices, garlic and salt

**And Sriracha!!

So my company rents office space in a building which among many amenities provides daily fresh fruit in the common spaces. Yesterday they had Persimmons for the taking, and taking I did. I brought 6 good sized persimmons home and while thinking about what to use them on I had an Idea.

Cheong, should be pretty easy, you take your weight in fruit, match it with plain white sugar and voila. You should have syrup in a few weeks. Now you must be saying, "You are super hot but making Cheong doesn't really fall into fermentation". Well, that's where the second sprint for this project comes in. What if I take this syrup, dilute it, add yeast and nutrients and let it go until I have a "Not-really-mead-because-there-is-no-honey-involved" kind of thing? Well, that's the plan.

Please let me know if you think this is dumb, and if so why. And I still have some persimmons left so I'm open to proposals on what to use them for.

Drop your favourite ones ✨️