Persimmons Wine Recipe D.I.Y.

Hey Guys and Gals! Persimmons must be dead ripe and soft. An unripe one will pucker the whole batch. Makes one gallon.

Ingredients

Step 1

• 3 lb very ripe persimmons
• 2.5 lb sugar
• 1 gallon water
• 1 tbsp acid blend
• 1 tsp yeast nutrient
• 1/2 tsp pectic enzyme
• 1 Campden tablet, crushed

Step 2

• 1 pack wine yeast

Directions

1. Wash the persimmons, remove the caps and seeds, and mash the fruit in a straining bag in the primary.
2. Dissolve the sugar in hot water and pour over the fruit. Cool, then add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 to 7 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish.
6. Rack every two to three months until clear. Sweeten to taste once it is still.
7. Bottle and age 6 to 12 months.

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