Unfortunately we pruned back our persimmon tree too far to produce enough fruit to do anything with. The birds got most of the ripe fruits. I have high hopes for next years' harvest and wine though. I have no regrets using D47 and Jack Keller's recipe and will likely use it again with only minor modifications. I only have two bottles left from 2013 and there's a good reason for it; it was so good we rationed it. Everyone that tried it, loved it, especially the oldest stuff. I didn't think that this wine would get much better after year. In fact, I thought it would be garbage after a year but it's the best it has ever been. Next year I'm going to use real cork and bottle age the bulk of it for a year. Mine, even after six months of bulk aging, continued to very slowly ferment. It bottle conditioned in a year to nearly sparkling wine. I personally think removing the skin really helped make my persimmon wine what it is. The fruit is tannic enough without the skin IMHO.
Also, the Japanese cultivar "Hachiya," what I have, will likely produce a distinctly different wine than the North American variety. I don't know if anyone else wants to chime in on that.
