Originally Posted by jkingery79
So I walked in the house after work tonight and stepped into the fermentation room....spare bathroom, and loved the smell coming off the 3 gallon batch of mead I've got going. Now my crazy little brain is working overtime and I'm thinking about a persimmon mead whenever I can actually find enough of the fruit. Any ideas how much persimmon I should be looking at?
Well, I cant say for certain as I'm not familiar with persimmons. But google for "persimmon wine recipe" and you'll most likely get something that will guide you to an appropriat fruit in the gallon ratio or even a recipe where you can just replace the sugar with honey.
That's what I'd do.....