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Jack Keller's Wild Persimmon Wine

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This recipe for a dry persimmon wine is from Jack Keller's WineBlog portion of his The Winemaking Homepage, a fantastic place to read up and hone your wine making skills.  It is reprinted here by permission.  You should also read up on his notes for beginners.  He also clarifies some additional issues in this thread on the winepress forum.

Jack Keller's Wild Persimmon Wine (click here for recipe with metric measurements) - makes one gallon of wine

3 pounds ripe American Persimmons 
2.5 pounds finely granulated sugar
1 Tablespoon acid blend
water to make one gallon (about 7 pints)
1 packet Montrachet, Pasteur Red or Champagne yeast
1 Campden tablet, crushed and dissolved
0.5
teaspoon yeast nutrient

Wash the persimmons, cut into quarters and mash the seeds out with your hands.

Mash the pulp well, put into primary, and add half the sugar, the acid blend, yeast nutrient and crushed Campden tablet.

Add water to total one gallon. Stir well to dissolve sugar, cover, and set aside.

After 12 hours add pectic enzyme and recover.

After another 12 hours, add yeast.

Ferment 5-7 days, stirring daily. Strain through nylon sieve. Do not be concerned if a lot of fine pulp gets through; it will precipitate out.

Add remaining sugar, stir very well, then transfer to secondary while leaving about three inches headroom. Fit air lock and set aside.

Rack
(transfer to another clean container) every 30 days until wine clears and no additional lees (dead yeast residue) are laid down (4-6 months).

Stabilize only if you feel the need to sweeten the wine before bottling. This wine should age in the bottle a year. [Adapted recipe from Dorothy Alatorre's Home Wines of North America]


Jack Keller's Wild Persimmon Wine (metric measurements) - makes 3.8 Liters of wine

1350 g ripe American Persimmons
1125 g finely granulated sugar
15 mL acid blend
water to make 3.8 L (about 3325 mL)
1 packet Montrachet, Pasteur Red or Champagne yeast
1 Campden tablet, crushed and dissolved
2.5 mL
yeast nutrient

Wash the persimmons, cut into quarters and mash the seeds out with your hands.

Mash the pulp well, put into primary, and add half the sugar, the acid blend, yeast nutrient and crushed Campden tablet.

Add water to total 3.8 L. Stir well to dissolve sugar, cover, and set aside.

After 12 hours add pectic enzyme and recover.

After another 12 hours, add yeast.

Ferment 5-7 days, stirring daily. Strain through nylon sieve. Do not be concerned if a lot of fine pulp gets through; it will precipitate out.

Add remaining sugar, stir very well, then transfer to secondary while leaving about 7.6 cm headroom. Fit air lock and set aside.

Rack
(transfer to another clean container) every 30 days until wine clears and no additional lees (dead yeast residue) are laid down (4-6 months).

Stabilize only if you feel the need to sweeten the wine before bottling. This wine should age in the bottle a year. [Adapted recipe from Dorothy Alatorre's Home Wines of North America]