[touchtoomuch]

I have been looking at many persimmon wine recipes. Almost all of them say 3lbs of ripe persimmons for a one gallon recipe. However some list this and then in the instructions, some say to deseed and mash and some recipes call for 3lbs that have already been seeded and mashed. I guess I am confused as to what I am measuring in reference to the recipe. Should one use 3lbs of deseeded and mashed or do you measure 3 lbs of persimmons then deseed and mash and end up using approx 2 lbs of mash without the seeds? I think doing it one way versus the other might make a dramatic difference. And I dont want to mess up!!!!!! Hope I didn't rattle or confuse. I know I am confused. Hopefully someone out there can ease my pain.

[DrunkSkunk]

I have been looking at many persimmon wine recipes. Almost all of them say 3lbs of ripe persimmons for a one gallon recipe. However some list this and then in the instructions, some say to deseed and mash and some recipes call for 3lbs that have already been seeded and mashed. I guess I am confused as to what I am measuring in reference to the recipe. Should one use 3lbs of deseeded and mashed or do you measure 3 lbs of persimmons then deseed and mash and end up using approx 2 lbs of mash without the seeds? I think doing it one way versus the other might make a dramatic difference. And I dont want to mess up!!!!!! Hope I didn't rattle or confuse. I know I am confused. Hopefully someone out there can ease my pain.

Touch,

I only made this once but if I am recalling correctly, the seeds are very small and very thin. I would think pound for pound there is very little difference in the weight with or without seeds. I left the seeds in mine because they were frozen previously and were basically mush when I put them in the straining bag. Just too much trouble to try getting them out. I just made sure not to break or cut any of them. I just tasted this recently at the 1 year mark and I think it needs another year in the bottle. If I make this again I will be using grape juice or raisins for a little added body. I added 1 can in a 5 gallon batch. That wasn't nearly enuf.

[John L]

I used the weight before de-seeding. I used a pizza pan that had holes in it. I put it over a 5 gallon bucket and mashed the persimmons removing the seeds. I used Jack Keller's recipe and it turned out to be a clear golden wine. I just finished cold stabilizing last year's batch and I think it is going to turn out great.

John

[Dave in Indiana]

Where are you getting your persimmons?

[touchtoomuch]

i am getting mine along the fields that we farm. There seems to a lot of them dropping off the trees right now. Some of the trees always drop early and some never drop till after first frost. I guess there must be different breeds of trees.

[Dave in Indiana]

First frost is what I thought ....

[Jack Keller]

I have been looking at many persimmon wine recipes. Almost all of them say 3lbs of ripe persimmons for a one gallon recipe. However some list this and then in the instructions, some say to deseed and mash and some recipes call for 3lbs that have already been seeded and mashed. I guess I am confused as to what I am measuring in reference to the recipe. Should one use 3lbs of deseeded and mashed or do you measure 3 lbs of persimmons then deseed and mash and end up using approx 2 lbs of mash without the seeds? I think doing it one way versus the other might make a dramatic difference. And I dont want to mess up!!!!!! Hope I didn't rattle or confuse. I know I am confused. Hopefully someone out there can ease my pain.

I don't really think it makes all that much of a difference -- certainly the differential will not be one pound in three. Indeed, the only reason to remove the seeds is for aesthetic reasons -- the seeds themselves are edible. They will also yield some tannin, as they retain tannic acid long after it disappears from the flesh.

Persimmons are one of the sweetest fruits in the world when fully ripe. For this reason the Japanes consider them a divine fruit. Persimmons in good condition will often need to be ripened at home. Leave them out on the counter at room temperature or hasten the process by putting them in a paper bag with a banana or apple. The ethylene gas given off by the other fruit will help the persimmon ripen. A fully ripe persimmon will be slightly wrinkled or have a few brown spots. At this very soft stage, the pulp is almost like a firm jelly. It's then at the peak of perfection and should be eaten immediately or used in other ways, as in wine.

Mash the pulp in a primary and sprinkle with powdered pectic enzyme (one teaspoon per three pounds of fruit). Stir the mashed pulp to mix in the pectic enzyme and let it sit about 30 minutes. I use a spay bottle to spray the strained juice of one lemon over the surface and then wait the 30 minutes. Then add about 6 pints of water and stir the pulp well to moisten it through and through. Cover the primary and wait 12 hours, stirring once or twice during that time. Strain off a sample of the liquid and test with a hydrometer. Based on this reading, now calculate the amount of sugar actually required to reach a desired yield. The recipe on my site, from San Antonio legend Dorothy Alatorre, actually makes a sweeter and higher alcohol wine than I care for. I prefer persimmon wine more in the 11.5% to 12% abv range, fermented dry and then backsweetened to about 1.5% residual sugar (1.006).

It is an excellent wine.

[touchtoomuch]

Thanks Jack for that detailed information. Exactly what I was looking for!!!! Thanks for the other replies as well.

[chance]

I was looking for info on making Persimmon wine myself and ran across this very helpful string.
Thanks to all. I freeze my fruit so I won't bother with seed removal. More tannin as Jack says.
Very unusual for them to be dropping before a frost, but everything is early this year in Southern Illinois.
The inside of my persimmon seeds very clearly show a fork, which according to lore indicate a mild winter.

[touchtoomuch]

I have been running mine through a device that lets the pulp go through but leaves the skins and seeds out of the mix. Will that cause an issue with the wine with the skins not being in there. I have done this so i can also use the pulp in other recipes non wine related.

[Jack Keller]

I have been running mine through a device that lets the pulp go through but leaves the skins and seeds out of the mix. Will that cause an issue with the wine with the skins not being in there. I have done this so i can also use the pulp in other recipes non wine related.

Just consider replacing what you are taking away. I would think 1/8 tsp grape tannin would do it.

[touchtoomuch]

Ok, I picked persimmons and my parents deseeded them for me. We would pick an ice cream bucket that would weigh approx 6.5 - 7 lbs. After they deseeded them by running through a device to push the pulp through, I would end up with 3.5 lbs of pulp out of a beginning total of 6.5 - 7 lbs. This 3.5 lbs of pulp is approx 6 cups of pulp. This would mean 3 cups of pulp to a gallon of wine. I am concerned that this is not enough for a gallon of wine. I ended up with 10.5 lbs of pulp and would think that this would make 6 gallons according to recipes since the total weight before deseeding would have been approx 19 - 21 lbs but am really scared to do it considering Jack said he didn't think that I would lose even a pound out of three. Does anyone have any thoughts or have measured their pulp by the cup before??? I wonder is some persimmons have more pulp than others. Mine were pretty seedy. I dont know if that is normal or not, for I haven't messed with them before. My parents had an old recipe but couldn't remember how it tasted. It had been years ago since they made it. It was as follows

6 Cups of pulp
7 lbs of sugar
2 boxs or 4 cups of raisins ( one needs to be the seeded kind, if not, chop them up
1/4 oz of cream of tartar
2 gallons of water


I am also curious about the raisins. I know they add body but if the amount of raisins in this recipe almost equal the main ingredient, wont the wine taste like raisin wine instead of persimmon??? According to this old recipe it looks like the amount of pulp that I am getting out of the beginning lbs is probably accurate, however i would love some responses before I make alcohol with no taste. Maybe share some extra ingredients you've added and why.. Thanks for your help!!!!!