Hm. Texas persimmons, aka Mexican persimmons, ripen and fall continuously from July through first frost. When they' fall off into your hand at the slightest touch, they are ripe enough to eat. It will be interesting to try fermenting those picked next week (gonna rain all weekend here so we are delaying our trip) and those still on the bush after first frost. Stay tuned....
Considering: Sparkling raspberry wine, carrot wine
In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider
In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine
So far, so good.