My husband and I own a small ranch outside Llano, Texas. Granite uplift geology, although most of the Texas Hill Country is limestone. Apart from a couple of cows, we have beaucoup Texas persimmons, and this year there is a bumper crop. Some are going into jelly and jam, but I want to take a shot at making wine with them.
For you poor unfortunates who are not from Texas a Texas persimmon is about the size of a good sized cherry tomato. When they are ripe they are quite sweet, sort of plummy tasting. The juice and skins are used in Mexico to dye leather. Deer love them, our cows love them (one of them got quite shirty about me picking berries off the bush she'd just come up to snack on). From the little I can glean about this, it *ought* to make good wine.
Has anyone tried this with this particular fruit? Suggestions, cautions, horror stories, glorious successes?
For you poor unfortunates who are not from Texas a Texas persimmon is about the size of a good sized cherry tomato. When they are ripe they are quite sweet, sort of plummy tasting. The juice and skins are used in Mexico to dye leather. Deer love them, our cows love them (one of them got quite shirty about me picking berries off the bush she'd just come up to snack on). From the little I can glean about this, it *ought* to make good wine.
Has anyone tried this with this particular fruit? Suggestions, cautions, horror stories, glorious successes?