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Old 09-05-2011, 04:38 PM   #11
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Also... for reference...

http://www.homebrewtalk.com/f25/absu...roject-154932/

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Old 09-05-2011, 05:09 PM   #12
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Thanks for linking that post, it made my day!

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Old 11-20-2012, 08:12 PM   #13
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Sorry for bringing up an old thread but I am about to make my first Persimmon Wine!! We have a great Hachiya Persimmon tree in our backyard that produces a lot of fruit. As was mentioned before Hachiya have to be super ripe before you eat. So if all my fruit is NOT ready at the same time can I take the ripe stuff and start the wine and gradually add more fruit as it ripens? I would make sure I add a Campden tab before I add the fruit to kill any wild yeast. Another alternative is to just add the fruit in the sanitized bucket with Campden tabs and keep adding to it until I have enough for 5-6 gallons of wine. What do you guys think?

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Old 11-20-2012, 09:31 PM   #14
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Quote:
Originally Posted by Phunhog
Sorry for bringing up an old thread but I am about to make my first Persimmon Wine!! We have a great Hachiya Persimmon tree in our backyard that produces a lot of fruit. As was mentioned before Hachiya have to be super ripe before you eat. So if all my fruit is NOT ready at the same time can I take the ripe stuff and start the wine and gradually add more fruit as it ripens? I would make sure I add a Campden tab before I add the fruit to kill any wild yeast. Another alternative is to just add the fruit in the sanitized bucket with Campden tabs and keep adding to it until I have enough for 5-6 gallons of wine. What do you guys think?
Freeze ripe pulp until you have what you need. Hachiya will shift from that hard bitter fruit to soft, sweet if you freeze it whole for a few days and then thaw it. But freeze the ones that have spots of softness for best impact if you plan to freezer sweeten. You could definitely step feed the ripe fruit into the ferment but you will have impossible time calculating SG and ACV, but you would need to be sure to kerp it coming in increments.
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