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Cathy Murphy's Persimmon Wine

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This recipe, was offered sent in by Cathy Murphy, Houston, Texas, October 16, 2007.  It came complete with the pictures you see here.

Cathy Murphy's Persimmon Wine (click here for recipe with metric measurements) - makes 1 gallon

3 lbs ripe persimmons (freeze until ready to use)
7 pints Water (enough to fill)
2 1/4 lb sugar (4.5 cups)
2.5 teaspoons Acid Blend (optional)
1/2
teaspoons Pectic Enzyme (recommended for pulpy fruit)
1 tsp Yeast Nutrient (optional)
1 pkg wine yeast (recommend champagne yeast)


NOTES:
Persimmon pulp mix at the start of fermentation in order to make wine.

Primary Fermentation, 7/20/07:

I made wild persimmon wine from fruit I'd had in the freezer for a year and a half. I put the thawed fruit into a clean knee-high nylon, tied it off and put it--and the rest of the ingredients-- into a wide-mouth glass jar (with a cloth over the top to keep out the fruit flies). The persimmon wine initially had a lot of pulp and foam; the foam diminished as the primarily fermentation continued.
Persimmon Wine: Secondary Fermentation

Persimmon Wine: Secondary Fermentation, 7/27/07: 

After seven days when the pulp had settled out to bottom, I squeezed out the knee-hi and siphoned off the liquid. A lot of pulp remained at the bottom of the jar, so I strained and squeezed the pulp through a clean, cotton cloth (I think pantyhose would work better). Then I poured the liquids into a recycled gallon wine jug (sterilized with boiling water) and topped with an airlock. The secondary fermentation bubbled right along with a surprisingly light, wheat color; not the "persimmon" color I expected.

Persimmon Wine: Clearing


Persimmon Wine: Clearing, 8/05/07:

A week or so later, I racked the wine (siphoned the wine off from the sediment) into another clean, sterilized bottle, topped with an airlock and allowed the wine to complete its fermentation.


 

Persimmon Wine: Final Product after clearing


Persimmon Wine: Final Product, 10/16/07:

The wine is dry with good alcohol content but is quite tannic. The taste will smooth with time, but I am impatient and drink my wine young.




Cathy Murphy's Persimmon Wine (metric measurements) - makes 3.8 liters

6.6 kilos ripe persimmons (freeze until ready to use)
3.3 liters Water
(enough to fill)
1.02 kg sugar (4.5 cups)
12.5 ml
Acid Blend (optional)
2.5 ml Pectic Enzyme (recommended for pulpy fruit)
5 ml 
Yeast Nutrient (optional)
1 pkg wine yeast (recommend champagne yeast)

NOTES: Persimmon pulp mix at the start of fermentation in order to make wine.

Primary Fermentation, 7/20/07:

I made wild persimmon wine from fruit I'd had in the freezer for a year and a half. I put the thawed fruit into a clean knee-high nylon, tied it off and put it--and the rest of the ingredients-- into a wide-mouth glass jar (with a cloth over the top to keep out the fruit flies). The persimmon wine initially had a lot of pulp and foam; the foam diminished as the primarily fermentation continued.
Persimmon Wine: Secondary Fermentation

Persimmon Wine: Secondary Fermentation, 7/27/07: 

After seven days when the pulp had settled out to bottom, I squeezed out the knee-hi and siphoned off the liquid. A lot of pulp remained at the bottom of the jar, so I strained and squeezed the pulp through a clean, cotton cloth (I think pantyhose would work better). Then I poured the liquids into a recycled gallon wine jug (sterilized with boiling water) and topped with an airlock. The secondary fermentation bubbled right along with a surprisingly light, wheat color; not the "persimmon" color I expected.

Persimmon Wine: Clearing


Persimmon Wine: Clearing, 8/05/07:

A week or so later, I racked the wine (siphoned the wine off from the sediment) into another clean, sterilized bottle, topped with an airlock and allowed the wine to complete its fermentation.


 

Persimmon Wine: Final Product after clearing


Persimmon Wine: Final Product, 10/16/07:

The wine is dry with good alcohol content but is quite tannic. The taste will smooth with time, but I am impatient and drink my wine young.