"Tiswin" is a fermented beverage made by the
Papago Indians of northern Mexico and southern Arizona from the
pulp of saguaro cactus fruit. A syrup is made from the fruit
pulp by slowly cooking one part water to two parts pulp for 1 to
2 hours. The resulting syrup is then used to make the tiswin. If
you can not obtain saguaro cactus fruit pulp syrup (and who
can?), prickly pear cactus fruit can be used as an alternative
(if you can even get that).
8 quarts saguaro cactus fruit pulp (or
prickly pear cactus fruit pulp)
4 quarts water
Mix the fruit pulp and water and bring it to
Reduce the heat and slowly cook the mixture
for 1-2 hours.
Allow the mixture to cool enough to strain
it then return it to a slow boil for another hour.
Cool the mixture to 70ºF then strain it into
a fermenter and pitch the yeast.
Allow the beer to ferment completely then
bottle and condition before drinking.