Anyone have a good persimmon melomel recipe?

**Randar** · 12-16-2009, 04:59 PM

Ok, so the tasty/fleshy little orange fruits are appearing at cheap prices near me and I am intrigued.

I am curious if anyone has had success with making a persimmon mead and if so would they be willing to share recipe/proportions?

TIA!

**Ace_Club** · 12-16-2009, 05:50 PM

Quote:

Originally Posted by Randar

Ok, so the tasty/fleshy little orange fruits are appearing at cheap prices near me and I am intrigued.

I am curious if anyone has had success with making a persimmon mead and if so would they be willing to share recipe/proportions?

TIA!

I believe you misspelled that last bit...should be TnA!

**Randar** · 12-16-2009, 06:51 PM

Quote:

Originally Posted by danielwhitted

I believe you misspelled that last bit...should be TnA!

Thanks Dan, real useful!

**Ace_Club** · 12-16-2009, 07:02 PM

I'm here to help.

**Randar** · 12-16-2009, 07:41 PM

Quote:

Originally Posted by danielwhitted

I'm here to help.

I think you transcribed that incorrectly:

"I'm here to crack wise!"

**Ace_Club** · 12-16-2009, 07:55 PM

Quote:

Originally Posted by Randar

I think you transcribed that incorrectly:

"I'm here to crack wise!"

I thought this was supposed to be about persimmon mead? Why do you keep taking it off topic?

brandonjonesVW · 12-16-2009, 08:08 PM

What type of persimmons are you looking at? I've never tasted a persimmon, but I would watch for acidity & tannins from the fruit.

http://en.wikipedia.org/wiki/Persimmon

**Randar** · 12-16-2009, 08:49 PM

I usually find the Asian Persimmons like this one at the store, but not sure it's exact variety. They are the squat non-astringent variety, IIRC, like the one in this pic:
http://en.wikipedia.org/wiki/File:Persimon.jpg

**summersolstice** · 12-16-2009, 10:27 PM

The only ones I've ever had were off the tree and I didn't care for them. These were definitely the astringent kind.

twohands · 12-16-2009, 10:33 PM

Being from the south, I have eaten wild persimmons my whole life. Until ripe they are UNBELIEVABLY astringent. I'm guessing that you won't have that issue. They also, in the wild, ferment spontaneously, so you might want to account for that and manage the wild yeasties. Are you fermenting the honey first and adding fruit to the secondary? Or are you extracting juice/pulp and adding to the primary? Also to consider - they have a TON of pectin, so just care and pectic enzyme or be prepared for permanent haze.