Persimmon Wine 2015

As the persimmons begin to ripen and fall into the nets, I am preparing to make Persimmon wine again.

 

Recipe Ratios

2014 Recipe #1 Ratio

2014 Recipe #2 Ratio

  • 1 Cup Persimmons
  • 2.28 Cups Water 
  • 0.57 Cups White Granulated Sugar 
  • 0.1 tsp Pectic Enzyme =
  • 0.29 tsp Acid Blend

2015 Planned Recipe Ratio

  • 1 Cup Persimmons
  • 2.3 Cups Water =
  • 0.6 Cups White Granulated Sugar =
  • 0.07 tsp Pectic Enzyme =
  • 0.2 tsp Acid Blend 

2015 Recipe Running Total

  • 16 cups of Muscato
  • 30.43 cups of Persimmons
  • 70.86 cups water
  • 16.058 cups sugar
  • 2.2 tsp pectic enzyme
  • waiting to add Acid blend

Conversions

0.7 lbs per cup of persimmon or 1.42 cups of persimmon per lb

Timeline

  • 9/27/2015
    • 1 Gallon Muscato excess juice from wine making
  • 9/28/2015
    • Yeast Pitched, basement temperature around ~72F, warmer then I would like.
  • 9/30/2015
    • 6.92 4.60 cups Persimmons added

ezgif-2007087706

  • 10/01/2015
    • 2.4 1.59 cups Persimmons added
    • 2.6 cups Water added, calculated to be the difference between the wine and total persimmons added
    • 0.9 tsp pectic enzyme
    • 0.78 cups white sugar
    • waiting until fermentation stops to add acid blend just incase it inhibits the fermentation
  • 10/03/2015
    • 3.73 2.48 cups persimmon added
    • 7.46 cups water added
    • 2.238 cups sugar
    • 0.373 tsp pectic enzyme
    • waiting to add
  • 10/05/2015
    • 1.3 0.86 cups persimmon added
    • 2.6 cups water added
    • 0.78 cups sugar
    • no enzyme, will add next time
    • waiting to add
  • 10/07/2015
    • 2.13 1.41 cups persimmon added
    • 4.26 cups water added
    • 1.28 cups sugar
    • 0.34 tsp pectic enzyme, extra added to account for 10/5
    • waiting to add
  • 10/09/2015
    • 3.27 2.17 cups persimmon added
    • 6.54 cups water added
    • 1.96 cups sugar added
    • 0.327 tsp pectic enzyme added
  • 10/10/2015 – I realized my weight to cups conversion for persimmons was off, all of my numbers above were calculated using the wrong amounts, I have updated the persimmon values above
    • 2.13 cups persimmon added
    • Need 1.22 more cups of persimmon to balance ratios out again
  • 10/12/2015
    • 1.24 cups persimmon added
    • 2.48 cups water added
  • 10/13/2015
    • 1.24 cups persimmon added
  • 10/14/2015
    • 1.06 cups persimmon added
  • 10/17/2015
    • 2.65 cups persimmon added
    • 7.46 cups water added
    • 2.98 cups sugar added
    • 0.53 tsp pectic enzyme
  • 10/19/2015
    • I decided to strain the seeds, skins, extra pulp from  the juice since most of the fermentation has slowed, and the tree is slowing down as well.
    • The previous year i tried muslin cloth and cheese cloth to filter the pulp and seeds but it was so gelatinous that it severely clogged both fabrics. This year i tried a salad spinner and it worked really well. I ended up straining 9 cups of pulp.
    • The remaining fruit sediment is very light and is beginning to settle immediately. It settled about an inch in the carboy after 10 minutes, and after 24 hours it settled half way down.

  • 10/25/2015 – Batch 2
    • 3 cups of persimmon added
    • 6 cups of water
    • 1.8 cups of sugar
    • 0.3 tsp pectic enzyme
    • no acid
  • 10/31/2015 – Batch 2
    • 5 cups of persimmon added
    • 10 cups of water
    • No Sugar added
    • 0.5 tsp pectic enzyme
  • 11/8/2015 – Batch 2
    • 1 cup of persimmon added
    • No water
    • No sugar
  • 11/14/2015
    • Strained most of the skins, pulp and seeds from the wine, leaving behind a full 5 Gallon carboy and about 1 gallon of clear liquid and 1/2 gallon of very pulpy sludge that may eventually settle, for a total of about 6.5 gallons.
    • Total volume in, not including sugar is 7.3 gallons, at 6.5 gallons out, I yielded ~89%.
    • 3 of the hundreds of seeds collected actually started sprouting. All the seeds are still hard and waxing on the outside and I don’t think they affect the taste at all but I wouldn’t leave them in much longer.

More to come! The wine will settle and clear over the next couple weeks, plus tasting notes.

Leave a Comment