If you are fortunate enough to have persimmons near you or know someone who has them handy, here is a 1 Gallon recipe you can try.

Ingredients:

  • 3 lbs. Persimmons
  • 7 pints Water
  • 2 1/4 lb Sugar
  • 2 1/2 tsp Acid Blend
  • 2 1/2 tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 Campden Tablet crushed
  • 1 pkg Wine Yeast

Instructions:

  • Pick fully ripe persimmons after first frost.
  • Wash and Drain
  • Cut in half and remove seeds
  • Cut in to chunks and use a nylon straining bag to to crush, mash and squeeze out juice in to primary.
  • Keeping pulp in nylon bag, tie top and place in primary.
  • Stir in all ingredients except the wine yeast.
  • Cover primary.
  • After 24 hours add yeast to must and recover.
  • Stir daily and check the Specific Gravity and press pulp lightly to add extraction of juice from pulp.
  • When Specific Gravity reaches 1.040 strain juice lightly from nylon bag.
  • Syphon wine off sediment in to clean secondary.
  • Attach airlock
  • When Specific Gravity reaches 1.000, syphon off sediment in to another clean secondary. Reattach airlock.
  • Let wine clear and syphon again in 2 months and again before bottling.

Cheers

 

 

Main Menu

Last 5 Posts
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Mar 31, 2013
Posted In: Beer Recipes,We Vinted
Posted: Mar 24, 2013
Posted In: Tips and Tricks
Posted: Mar 17, 2013
Posted In: Beer Recipes
Posted: Feb 17, 2013
Posted In: Beer Recipes,We Vinted

Hot Deals
Posted: Jan 28, 2013
Posted In: Hot Deals
Posted: Jan 17, 2013
Posted In: Hot Deals

Currently Vinting or Brewing
Posted: May 27, 2013
Posted In: Currently Vinting
Posted: Feb 14, 2013
Posted In: Currently Vinting

Post Categories

Archives

Valid CSS! Valid XHTML 1.0 Transitional