I checked the chemistry of the persimmon wine this evening before pitching the yeast.

SG: 1.113
pH: 3.79
TA: 0.24

The titratable acidity is way too low, but some acid may be locked up in the pulp, so I merely added another tablespoon of acid mix, to match the original recipe. I’ll check in again after fermentation and adjust as necessary. The wine will be a bit sweeter than I had intended, but serendipity is fun!