Obviously there is tons of information about making wine from grapes, plenty from berries and fruit like apples, peaches, plums and common fruit. But when you diverge off of those into things like persimmon, rhubarb and a number of others where the chemical balance of the things can vary quite a bit and they are not as commonly used for wines, then you are going to find less information on boards like this. As newbie I would stick to the basic, more common wine sources until you have done a number of batches and gained a good footing in the processes and course of a batch from start to finish.
It's a bit like the folks who want to make wine with just naturally occurring yeast and "no chemicals of any type" - certainly you can do that and do it successfully, as wine makers did for centuries, but then again you could also end up with a wine that has some 'odd' flavors and characteristics. We also don't have much information about the 'olden days' as far as how many bottles blew up, turned to vinegar etc.
So what I am suggesting is get some experience with wine varieties that are a bit more stable and consistent in fermentation before you jump into deep water and possibly become discouraged by less than solid results. Spending 6-12 months and ending up with a persimmon vinegar might not be the outcome you are looking for.
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