Hey Cracker. Not sure I understand your question. At any rate, if you want to know more about making a persimmon wine just follow this link.Anyone know just the must does for making a simple but tasty persimmon wine? It's all knew to me but wanting to give it a try.
Its still fermenting. No need to worry or do anything. Persimon has lots of sediment. It takes several rackings to get it all.Cracker45 said:I have a cap of pulp that has rose to the top of my wine. I strained it out before moving to the carboy but the fine pulp that got through has tried to make a persimmon on steroids on top should I try to rack it and clear out the pulp?? Or punch it down and stir it back in??