mrmedic
Active Member
Hello everybody my name is Kevin I acquired about 30 pounds of persimmons along acorn shape variety. I let them soften like an overripe banana to really bring out there juice. I then pureed it bagged it and froze it before using it. When I was ready I thawed it added 25 lb of sugar for a full volume of 15 gallons.
I added k Meta and pectic enzyme and waited 24 hours. The next day I oxygenated with pure oxygen and added 4 packets of wine yeast. It's been fermenting now with staggered nutrient additions for a week starting gravity was 1.100 I will rack it to a secondary tomorrow the gravity is now 1.020.
My question for the group is that I have a lot of fruit solids still in suspension, does anybody cool it down to help settle before racking?
I added k Meta and pectic enzyme and waited 24 hours. The next day I oxygenated with pure oxygen and added 4 packets of wine yeast. It's been fermenting now with staggered nutrient additions for a week starting gravity was 1.100 I will rack it to a secondary tomorrow the gravity is now 1.020.
My question for the group is that I have a lot of fruit solids still in suspension, does anybody cool it down to help settle before racking?
