The last 2 lines have so much win i don't know what to say...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 thickest of it. It was still too thick to take a hydro reading though.
So today, on my lunch break I took it by the LHBS and asked if they might be able to take a reading using a refractometer. The interchange went something like this:
me: "I was wondering if it would be possible for you to take a reading from this with the refractometer."
LHBS Guy: "hmmmm..." as he looks at the very orange liquid in the jar. "Can't get an accurate reading. It's too viscous."
me: "oh, that's too bad."
guy: "yeah, it's too viscous." As he pulls the lid off and smells it. "What is it?"
guy: "ah, persimmons don't have much sugar." Looking at the jar. "I don't think you could get an accurate hydrometer reading either. Too viscous."
me: "From what little research I could do I thought they were about 15%"
guy: "yeah, not that much sugar. How did you process the persimmons?"
me: "ummmm...we took the persimmons and mashed them up."
guy: "yeah...lot of pulp that way, that's why its so viscous. Probably not going to get an accurate reading."
me: nods head
guy: "how much of this do you have?"
me: "100 gallons"
guy: "Let me go see if I can get a reading."
And he did...15% on the nose.
Sorry to disappoint. Yesterday was a pretty uneventful day. We added 1oz of yeast nutrient, but that's about it.Looking for the daily photo...
Be glad it's wine and not beer. You have a few months to prepare for bottling (as opposed to weeks).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 to get all the juice that we can.
Colanders and cheese cloth is how you would do it in a kitchen setting. Scoop up a bunch of the top pulp, pack into a cheese-cloth lined colander, press, pick cheese cloth up into a sort of ball and squeeze what you can out of it, then discard remnants. Repeat until you have reduced the pulp to a satisfactory level and then you can probably siphon. Might want to check a restaurant supply place for a large quantity of cheesecloth, but this is probably the cheapest way to do it at this point.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.