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.
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??
For sure!! If it taste decent then its a success! Thanks again for your help!! I'm sure I'll have other questions in the future. I actually got a wine making book for Christmas so I'm excited to use it as well.
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