This morning I added the pectic enzyme to the primary fermenter, and the left it covered for the rest of the day. In the evening I moved the fermenter out to the garage, into the fermentation chamber, and added the wine yeast. At this point the chemistry of the must was as follows:

• Specific Gravity = 1.088 (this should yield about 12.5% alcohol)
• pH = 3.55
• Titratable Acidity = 0.38

The titratable acidity is rather low, but as with the persimmon wine, I’ll bring it up after fermentation.

It should take 4-5 days to finish the primary fermentation, at which point I’ll rack it into a carboy to finish off.