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Jeremy_84 · 10-02-2012, 02:47 PM

I have a work buddy tell me about these black berry looking things fall off a small shrub like tree at his new house. I ask to bring me a few of them and I would identify them for them. After checking my books I have concluded they are Texas black persimmons. Now being a person with a hobby of making wine and meads has anyone made a wine or mead with them. I know these persimmons are very high in acid. So if anyone has a recipe or for a wine or mead with these fruits. If you wouldn't mind sharing it would be greatly appreciated.

**springmom** · 10-02-2012, 11:12 PM

Read down the list for my posts on Texas persimmons. I'm going out to the ranch this weekend and p,an to bring really ripe ones back to see what I can do. Will post the recipe once I've got it underway, but basically you do it (as I understand) similar to an elderberry or other berry wine (they are sweet when ripe but for heavens sake don't put an unripe one in the must!!!)

More next week, but there's some good info there already.

Jeremy_84 · 10-03-2012, 01:07 PM

I was thinking since there about size of a muscadine grape. My thought was to treat it like making muscadine wine.

**springmom** · 10-03-2012, 02:16 PM

Cool. We are definitely in uncharted waters here. The only recipe I found specifically for these is on the Edible Austin website. You might enjoy looking through that.

saramc · 10-03-2012, 03:35 PM

Hey, could someone post a photo of what these look like, perhaps with a tree photo? Thx.

**springmom** · 10-03-2012, 05:27 PM

There ya go.

Jeremy_84 · 10-03-2012, 06:31 PM

Sweet I'll check the site out. I might do just a few small batches to figure out what's the best recipe.

**springmom** · 10-08-2012, 02:50 AM

Whew. Back from the ranch and have 3 lb of Texas persimmon must cooling in its primary, and preparing to add the nutrient, pectic enzyme and, for a change (for me) a Campden tablet. That fruit came with enough spiders and other buggies..and some of it landed on the ground during picking...this time I want to ensure that only the yeast I put I tomorrow gets a foothold. I have another 1 3/4 lb put up in the freezer for my next trip out in two weeks.

saramc · 10-08-2012, 04:40 PM

Thank you for photos! Had never heard of these.

***Yooper*** · 10-08-2012, 08:24 PM

Quote:

Originally Posted by springmom

Whew. Back from the ranch and have 3 lb of Texas persimmon must cooling in its primary, and preparing to add the nutrient, pectic enzyme and, for a change (for me) a Campden tablet. That fruit came with enough spiders and other buggies..and some of it landed on the ground during picking...this time I want to ensure that only the yeast I put I tomorrow gets a foothold. I have another 1 3/4 lb put up in the freezer for my next trip out in two weeks.

I've never seen a persimmon that I know of, but I see those trees in Texas all the time. I assume I've never seen a persimmon since we only live in TX January, February, and March, and the fruit is ripe in the fall. Very interesting to think about!