Fuyu Persimmon Wine?

[Rojoguio]

I did a search earlier on here and the threads I found were mostly negative. I make bread, waffles, pancakes, scones, etc with our Fuyu Persimmons but this year's harvest after processing enough fruit to make bread every week for a year, I have 2 5 gallon buckets leftover. Just checking in to see if trying Persimmon wine is a bad idea.

 

[BigDaveK]

A few dollars, a little time, and you'll learn something. I say go for it!

 

[ChuckD]

I don’t know persimmons, but Jack Keller had good things to say about it. He calls for 3-1/2lbs per gallon but , as a rule, more is better. According to Keller you will need to add acid and pectic enzyme.

Go for it and let us know how it works out.

ETA… another book I have says it makes an “interesting wine”. We all know what that means . Still, I say go for it.

 

[Rice_Guy]

Some persimmons have astringent flavor notes. The garden catalog tells me Fuyu is low on astringent flavors so it sounds like an acceptable direction. 3.5 pounds per gallon is low for producing nice aromatic flavors, I would be tempted to run your 2.5 gallons as a five or a seven gallon carboy. ,,, With some fruit as black raspberry the astringent note develops after 1.5 to 2 years. For a young drinking wine astringent can be pulled out by gelatin fining or if you wait five years the astringent note becomes polymerized and flavorless.

Everything depends upon taste. In this zone I can’t grow Fuyu, curious how you describe the flavor.