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Last week, under the cover of darkness, D and I scraped off the layer of pulp that had floated to the top of the barrels. The plan was that we would press the pulp with one of the methods mentioned above. We were both very curious what we would find. We knew we had liquid in there somewhere...

You aren't far from me. When it's done you can come pick up a bottle. How's that?

well, the persimmons were very ripe and it would have been impossibe to get any juice out of them.

What you can't see is that it isn't uniformly thick. Between the pectinase and the fermentation, a great deal of separation has occurred. Under the thick pulp at the top is liquid.

This one gives you an idea what stirring is like: http://s977.photobucket.com/albums/ae259/aardvark23/?action=view&current=MVI_0131.flv

Well, not much to update. I did add a total of 20 lbs of sugar to one of the buckets. Fermentation has slowed down to the point that I can't tell if it is still fermenting or if there is just trapped CO2. The next step is to strain out the pulp and press as much liquid out as we can. If...

Actually, yes. Today I added 10 lbs of sugar to one of the barrels. We decided to add sugar to one and leave the other as is. Fermentation has slowed noticeably, and I think it would have been better to add it earlier, but we do what we can. I plan on adding more sugar, but I wanted to...

adding sugar to fermenting persimmons

I just tried this last night and I was impressed. Considering that it has an ABV of 13% it has surprisingly easy drinkability, with well balanced flavors. At $5.75 for a 22oz I would definitely buy again.

Sorry to disappoint. Yesterday was a pretty uneventful day. We added 1oz of yeast nutrient, but that's about it. As for racking and bottling, we are totally unprepared. Racking probably involves another barrel and a lot of skimming of pulp. We may rent a press and run the pulp through it...

I forgot to mention, but the night before last, before fermentation really took off, I followed gratus fermentatio's (thanks gf) suggestion and pushed a strainer down into the push and collected what pooled in it. It was still pretty thick, but I froze it, defrosted it and skimmed off the...

I'm sure the vigorous fermentation is partly as a result of the 1oz of yeast nutrient that we added to each barrel last night. That picture was taken this morning around 7am. At that point I skimmed everything off the top, which was a lot of pulp and skins. When I went home for lunch, it was...

oh my, this is what I woke up to this morning:

This morning before leaving for work I took a look at the barrels and what I saw is captured below. If you compare the picture below from this morning to the last ones I posted, you will see that what was 2 or so inches of head space below the threads is now 1/2 and inch. After stirring and...