Persimmon Wine

[WannaGotobed]

Hello - first of all, this is my first time making a wine. I started a persimmon wine based on this recipe. I doubled this recipe in order to make a half gallon and used Red Star Cotes des blancs yeast. Within a couple hours, the contents spilled out of the container, resulting in lost product as seen in the first photo.

Ever since I lost that liquid, I've been concerned about the experience. I wanted to make 2 750ml bottles of wine, but the advice I've been given has been to ignore the lost liquid, then to move my wine into a secondary container around the 12~14 day mark, and use a sieve and spatula to squeeze liquid from the must to incorporate with the rest of the liquid into the secondary container. I don't have a sense of what can be done regarding the lost liquid or anything that I should be aware of right now with the current process and recipe. This project was started on January 28th, and I moved it into a second container on February 9th. I have attached a photo of when I started and another of where it's at as of today (there is a vanilla pod in the bottle that I transferred from the initial fermentation in the primary container). I still don't know if I'm heading in the right direction.

I didn't have a hydrometer to have measured the initial specific gravity, but it is guessed to have been
January 28 SG @ 1.140 (assumed measurement)
Feburary 9 SG @ ~1.051 (actual measurement)

 

[winemaker81]

Welcome to WMT!

I skimmed the blog you mentioned. Like a lot of "do it yourself" blogs, the recipe/method "works", but it's far from optimal, and a few things (such as sorbate stopping a fermentation) are wrong.

Don't feel bad about trying that one. My first wine was rhubarb, fermented in an expended beer ball (5 gallon disposable plastic keg) with bread yeast, based upon a recipe I saw in a local newspaper.

First, let's fix your current problem. You have way too much headspace -- the wine will oxidize. You need to move it to a smaller container OR add another wine. One option is to add a neutral tasting white win, and another is to ferment something like apple juice, and use that to fill the space. Either will change the wine, but if you don't address the headspace, you won't have wine.

Additionally, the wine needs to be under an airlock. If it's under any type of covering that can transmit air, it will oxidize.

For your next wine, use a different recipe. The one you used has serious problems.

Sugar is WAY too high. I recommend a starting SG between 1.085 and 1.100, and 1.140 is way above that. You need to calculate/measure the sugar, and filling a jar is far too likely to add too much sugar.

Tables wines don't stop fermentation at 1.051, so it's likely the yeast hit its ABV tolerance. Sorbate + K-meta are unnecessary as it's very unlikely the wine will continue fermenting.

Don't ferment in a closed container. Wine yeast needs O2 for reproduction, and a closed container is counter-productive. And ... don't ferment in too small of a container, as it will "boil over" and you'll lose volume. [Unfortunately, you're fully aware of this one.]

Ferment in a food grade bucket, putting a towel over the top. Home Depot 5 gallon orange buckets are food grade, and you can ferment batch with a volume of to 4 US gallons in them.

I can go on with other tips, but this is probably enough to be a bit overwhelming already.

Go to the Country Wines forum and read the threads that sound interesting. This will give you a better understanding of the process, so your next go will be less stressful.

 

[ChuckD]

The wine looks good. It will probably be sweet and high ABV. Ditto what Brian said… reduce that head space and get an airlock. I would probably rack it off the lees at this point because your straining process may have left a lot fruit pulp (gross lees) that has now settled to the bottom of your container.

Start collecting various sized glass containers. It seems you can never have too many.

And welcome to WMT!

 

[sour_grapes]

Welcome to WMT!