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Old 12-02-2010, 05:00 PM   #101
Randar
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Quote:
Originally Posted by jcharles00 View Post
The inability to get a gravity reading is a bummer.
Refractometer FTW!

 
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Old 12-09-2010, 10:52 PM   #102
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Ive got a batch (5 measly gallons) of native persimmon wine(ish) going. Smashed all the persimmons through a colander to separate seeds, skins and caps. That was a TON on work and my hands hated me for several days... Used about 17 lbs of persimmon pulp and topped with tap water to get a little better than 5 1/2 gallons total volume. let all that sit and ferment for about 3 weeks with white labs eau du vis, then racked to secondary getting as little pulp as possible, then pressed the cap through another colander to salvage as much juice as possible. Figure we will be racking another time or two, so it wont hurt anything. Tasting a little during the pressing/racking operation gives me much hope. A little boozey, but that will mellow out in time. the flavor was awesome a quite dry finish, but not like an unripe persimmon. We also used a BOATLOAD of sugar to offset any potential bitterness, but also did our best to make sure we didnt get any "bad" ones. All the ones we ate were like candy, though very unappealing in appearance to the uninitiated persimmon eater. SG was about 1.060 from what I recall. My thoughts are to let it sit another month or two and rack, and if it seems to want it, rack again in another two-three months. Either way it will sit in the corner thinking about what its done for a year, save for a glass or two at each racking.

Your machine gun... nay, RPG approach to wine making might just be the most amazing thing I've ever seen. Before you turn it all to vinegar, let some sit a good long while.

Slainte
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Old 12-17-2010, 04:02 PM   #103
Conestogaman
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Interesting read. Thanks for the writeup! the pectin tip is waht I was missing. I am about to embark on a 15 gallon batch of persimmon beer. I was considering a Belgian fruit style, or hefeweisen, but I drink more pale ale than anything else.
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Old 12-21-2010, 12:15 PM   #104
wildsofpa
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Nov 2010
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i love this post, i made some wild persimmons wine, still have not bottled it. Yours looks very similar in color as mine did on the first racking, the type you used is seedless i believe as apposed to the type i grow wild ones.

Ive have picked most of the fruit from my tree's and have it frozen to make smaller batches as the year goes by. there are still some frozen on the tree's here to. Ive tasted mine after the third racking and it taste very good but I'm going to add more sugar to it before bottling..

I was wondering about the head space if theres anything i could add or should i bottle soon?

after third racking..persimmons on the right and apple wine on the left




 
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Old 12-22-2010, 06:52 PM   #105
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Is that grain alcohol on the left? :P
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Old 12-23-2010, 03:39 PM   #106
59f100292
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is that a scoped SW500? my kind of vintner

 
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Old 01-06-2011, 10:55 PM   #107
wildsofpa
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Just bottled up a small batch of wild persimmons wine, tasted good before bottling but i also did back sweetened before bottling. will let it sit for another 6-12 months before drinking..used clear and green bottles just to see if there's a difference in taste, but id imagine i wont notice any difference


na no grain in that, just bottle cleaner..
yes a s&w PF 500 10 1/2" barrel..w/konus pro pistol scope..wine and guns go great togeather..lol
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Old 05-23-2011, 01:25 PM   #108
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very very nice! I don't suppose you would want to do a swap for some tangerine wine?
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Old 09-10-2011, 05:35 AM   #109
thrstyunderwater
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What ever happened to the results?

 
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Old 10-26-2013, 02:22 AM   #110
solstice
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Clarkesville, GA
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Attack of the zombie thread!

Sorry about that.
Since it's been just over 3 years I was wondering if the persimmon project turned out favorably. Surely it's calmed down a bit by now.
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