Persimmon Wine 2014 #2

 

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Persimmons are a very odd fruit because when they are not ripe, they are very unpleasant to eat. The fruit is very full of tannins and can create a very dry puckering feeling in the mouth. Because of this, we found that these small persimmons are best when they naturally fall from the tree. I placed netting underneath the tree to catch the fruit so it does not get damaged when hitting the ground. Every couple of days, more fruit was collected, squished and added to the fermentation bucket.

Final Recipe

10 1/2 Cups Persimmon with seeds
24 Cups Water
6 Cups Sugar
Red Star Dry Wine Yeast
1 tsp Pectic Enzyme
3 tsp Acid Blend

Initial Recipe

4 1/2 Cups Persimmon
11 Cups Water
1.35 lbs Sugar
1/2 tsp Pectic Enzyme
2 tsp Acid Blend
Red Star Dry Wine Yeast

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10/24/14
Crushed persimmons and added all initial ingredients together. Also added yeast.
At basement temp ~ 70F

10/25/14
Added 1/2 Cup Persimmons
Added 1 Cup Water

10/28/14
Added 1 cup persimmons
Added 2 cups water

10/29/14
Added 1 cup persimmons
Added 2 cups water
Added 1 cup sugar ~ 0.6lbs

10/30/14
Added 1 1/2 cups persimmons
Added 3 cups water
Added 1 cup sugar
Added 1/2 tsp Pectic Enzyme
Added 1 tsp Acid Blend

11/2/14
Added 2 cups persimmons
Added 5 cups water
Added 1 cup sugar

11/15/14
Filtered out seeds and most skins using a metal colander.  Moved to a carboy in the fridge @ 65F
The must started to separate and the remaining fruit sledge started to settle out

11/26/15
After fermentation completed, the wine settled out to be 50% without solids and 50% fruit sludge.
Siphoned out and got 2 1/2 gallons of wine.

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2 Comments

  1. Mark

    Any negative effects from leaving the seeds in?

    1. Andrew P (Post author)

      None that I can see or taste. The seeds come out hard and still have their waxing coating, so I don’t think any of the liquid or alcohol is penetrating them. I had 2 seeds actually start to sprout though…

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