Persimmons - Pounds Per Gallon?persimmon pounds yield
Posted 07 October 2011 - 07:39 AM
I currently have 9# prepped and in the freezer, and I have another 7# in a paper bag that I hope will ripen. If I can get 6# to ripen, that will give me 15#, and I'm hoping to make a 5 gallon batch. Thoughts? Should I just back off the total yield and shoot for 3 or 4 gallons instead?
Posted 10 October 2011 - 02:30 PM
Posted 10 October 2011 - 03:01 PM
Not sure if its the seeds that cause it or the fruit itself.
Anyhow it doesnt pack much aroma or flavour compered to other fruits so I'd said dont use any water just plain crushed
soft ripe fruit and pectic enzyme, perhpas just a bit of water since it tends to be kind of pulpy and fiberous sometimes.
Posted 10 October 2011 - 06:24 PM
Posted 10 October 2011 - 09:45 PM
Posted 11 October 2011 - 09:34 AM
Posted 13 October 2011 - 07:34 AM
This stuff definitely has the potential to be an expansive, disastrous mess. My pulp is mostly contained in a 5 gallon strainer bag, but if it wasn't, I'm not sure my 6 gallon primary would be big enough. Also, if I lift the bag from the bucket, the liquid does not want to drain because of the jelly-like consistency of the persimmons. When I transfer, I'll probably have to let the bag drain over a colander or something while squeezing the heck out of it. It'll be interesting...
Posted 13 October 2011 - 10:05 AM
5 gallons of Merlot; 10 gallons of Red Ale, 5 gallons of Skeeter Pee
Posted 13 October 2011 - 10:11 AM
Posted 14 October 2011 - 05:08 AM
You will be sorry if you squeeze to much! you might be better off letting it drain and then topping up with syrup to make up for the volume lost. CC
Because of sediment, or because of extracting too much unwanted flavor? If it's because of sediment, I was actually thinking about squeezing the bag out over a fine mesh strainer so that anything I squeeze through the bag gets caught again by the strainer. Regardless, I was thinking about adding another teaspoon or two of pectic enzyme to the secondary when I rack, just to err on the safe side.
Posted 03 November 2011 - 06:07 PM
Posted 03 November 2011 - 08:05 PM
Posted 03 November 2011 - 09:02 PM
I had made 50 gallons 1 year ago and it turned out good. I had 200# of pealed persimmons ( 4 # per gallon). I pealed them, because If you leave the skins,it will give you that "dry mouth feel" Without the skins and just the pulp it actually makes a drinkable wine.
If you wait alittle bit after the first frost comes the persimmon skins will slip and you will be left will the insides.
** treat it as if you were making a white wine..slow cold fermentation will keep alot of the fruity flavors, with some pinneapple and red apple flavors too.
If you left the skins on and just crushed up the fruit, it will be fine, but you will definately notice the tannins after a year or two the tannins slowly become milder. Clearing of this wine takes patients,, and sweeten to taste.
I still have friends ask for a bottle or two of the sweet stuff ......I bottled approx 275 bottles from the 50 gallons.
*** french oak chips go well with this wine too.
PERSIMMON WINE 2010.jpg 131.16K 4 downloads
Posted 23 December 2011 - 10:22 AM
You can be easily fooled into eating an astringent persimmon, because the astringent varieties turn orange and look ripe long before they really are. They should be eaten only when completely jelly soft to the touch. These are the persimmons that are common in the US (Diospyros virginiana), and then the Japanase/Chinese/Russian cultivars: hybrid-Nikita's Gift, hybrid-Rosseyanka, Kaki, Hachiya, Saijo, Sheng, and Tamopan just to name a few. Of the astringent, Hachiya is the most common in retail stores, it is usually the size of a baseball and heart shaped. A few tricks with the astringent variety are: put 1/2 teaspoon clear alcohol (vodka, pure grain,etc) at the stem and then place them in large paper bag with an apple...check daily. Others say to place the astringent variety in the freezer overnight and it will be sweeter the next day. The astringent variety is indeed ripe when the skin is wrinkled, will look like a tomato that is on its way to dehydrating, all shriveled, etc. You can literally scrape the fruit PULP off the skin. If you try to eat one that is this ripe, I recommend eating it with a bib on or over the sink, or both! If you get any pucker--your persimmon is not ripe enough. The astringent variety are usually sweeter, richer and juicier. Typically used like pumpkin puree in cooking. If used for wine a double layer of nylon pantyhose works wonderfully!
Then there are non-astringent persimmons usually cultivars from China and Japan and these may be eaten RIGHT OFF THE TREE while still firm and crisp OR you can allow them to get softer..your choice. Commonly seen in the store is HANA FUYU (label will say FUYU), looks like a flat yellow-orange tomato, if you check you will notice the fruit actually has 4 quadrants, look at the bottom--you will see creases; also, GwangYang, Ichi Ki Kei Jiro, Imoto, Izu, Jiro, Matsumoto, TamKan, The non-astringent types are crispy, mellower and more sugarcane or cantaloupe-flavored. When used in cooking while the fruit is firm treat like an apple, then the softer the fruit gets the more inventive your cooking can become. The Hana Fuyu is my absolute favorite and I can eat one leaving just the stem, the skin is delicious, there is NO core, and rarely do you see a seed--if you do they are usually like a dark sesame seed & I usually find 3 or 4 IF I AM LOOKING FOR THEM.
Both types: astringent and non-astringent are best harvested after the first freeze and during the light of the moon when their skin is speckled with grey. (per old wives and an article a long time ago in Farmer's Almanac). I know people who swear this is true. I will let you know one day---will be planting my own FUYU in the Spring.
Check craigslist NOW for persimmons because they are ripe in California, Georgia, Alabama and the Carolinas...they are finishing their harvests, though some varieties of persimmon can hang on the trees until February! The FUYU and Hachiya are in area markets and are typically 50cents to $1 each in my area.
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