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Tag Archives: persimmon wine

Persimmon Wine—Step 3

Today I splash-racked the six gallons of persimmon wine into a five gallon carboy–there was a hint of hydrogen sulfide in it since I’d left it so long on the lees–and topped it off with about a pint of distilled water (there was a little more than a gallon of lees).
It tastes pretty acidic, [...]

Persimmon Wine—Step 2

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 [...]

Persimmon Wine—Getting Started

Today I started six gallons of persimmon wine, using fruit from the Quaker Center in Ben Lomond and a recipe in the Winemaker’s Recipe Handbook by Raymond Massaccessi (available from Fermentation Solutions).
One certainly doesn’t need a crusher or press for ripe Hachiya persimmons: they squash quite nicely. Just pull the top off, quarter with [...]

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