Persimmon Wine Start

Started the persimmon wine.

This’ll be the record of the start so I can celebrate the success or rue the failure. Either way, learning shall be done.

Two buckets primary fermenters containing each:

  • 9 lbs of squished ripe persimmons
  • 5 lbs of white sugar
  • 2 lbs of brown sugar (what I had on hand!)
  • 21 pints of water
  • 7.5 tsp pectic enzyme
  • 2.0 grams of Sodium Metabisulfite (not Sodium Bisulfate, which releases hydrochloric acid)

After 24+ hours, added 1 packet of Red Star Pasteur Champagne yeast.

Initial specific gravities were 1.060 @ 55 degrees (F) for red topped bucket and 1.050 @ 54 degrees (F) for the clear top bucket.

This is slightly cold for the ideal temperature for this yeast (which wants 59 to 86 degrees). Thus, I’ll move the buckets of must into a warmer part of the house until they start bubbling away.

Update: Of course, that was about 2x too much sodium metabisulfite and, thus, my yeastie-beasties did not take. No big deal; I have new yeast, yeast starter food, and yeast nutrients.

Update: New yeast added on 12/27/2008. Yeast was first mixed in luke warm water with yeast starter and let sit for 15 minutes prior to being mixed into the must.

Update: Very slight signs of fermentation. Both primary fermenters had their locks pegged on the positive pressure side, but neither was off-gassing. Added Yeast Nutrient on 12/30/2008; 1 teaspoon per bucket. That seemed to be the magic bullet as both buckets are farting regularly as of 12/31/2008.

11 Responses to “Persimmon Wine Start”

  1. annbb says:

    What color will it be? Orange?

  2. Amie says:

    This sounds intriguing! How long until it’s drinkable?

  3. Charles says:

    Sodium metabisulfite? Seriously? Holy crap!

    I had no idea this was used as a food additive. I use it concentrated as a neutralizer in an antiquated photo process, it releases so much SO2 and HCN that I have to take extreme precautions to vent the vapors safely.

  4. Convert says:

    I like this recipe so I translated the measures into metric units. If some else finds it useful.

    4.08 kilograms (kg) of squished ripe persimmons = 9 lb
    2.27 kilograms (kg) of white sugar = 5 lb
    0.91 kilogram (kg) of brown sugar = 2 lb
    9.94 liter (l) of water = 21 pint liquid US (pt)
    36.97 milliliters (ml) pectic enzyme = 7.5 tea spoon US
    ( I wasn’t sure whether it’s tbl.sp or tea.sp so: 110.90 milliliter (ml) pectic enzyme = 7.5 table spoon US )
    2.0 grams of Sodium Metabisulfite = 0.07 ounce (oz) or 1.29 pennyweight (dwt) or 30.86 grain (gr)

    What spoon size should I use?

    If somebody needed for other weight units ei. dkg or grams here is weight units converter for instant dry conversion online, and for dcl, ml, etc. here is volume converter for liquid unit measures.

    By the way this Sodium metabisulfite preservative ( identifying code 223 or E223 ) isn’t that bad food additive. It is also used in pharmaceuticals and in medicine, can only create allergic/asthma reaction in few people. Complete list of food additives with printable table version, the page includes full Citric Acid explanation.

  5. bbum’s weblog-o-mat » Blog Archive » Apricot Wine says:

    […] 2.5 License. Widgets « Chronochrome: [Almost] Resistor Color Code Time. Persimmon Wine Start […]

  6. convert says:

    OK it’s tea spoon. I compared it, saw the similar amount, in your apricot wine list of ingredients. Ta

    ps We have full mango season over here right now. Any mango wine recipe?, some on a sweeter side. Could get interesting color.

  7. passingby says:

    I just wanted to mention a great repository of recipes:
    that one is mostly beer, or a huge list of links:

    Good luck with the wine making.

  8. wine rack guy says:


    Here’s another recipe for Persimmon…

    * 3 lbs ripe persimmons
    * 2 1/2 lbs finely granulated sugar
    * 1 tblsp acid blend
    * 1/2 tsp pectic enzyme
    * 7 pts water
    * 1 crushed Campden tablet
    * 1/2 tsp yeast nutrient
    * 1 packet Montrachet, Pasteur Red or Champagne yeast

    Wash the persimmons, cut into quarters and mash the seeds out with your hands. Mash the pulp well, put into primary, and add half the sugar, the acid blend, yeast nutrient and crushed Campden tablet. Add water to total one gallon. Stir well to dissolve sugar, cover, and set aside. After 12 hours add pectic enzyme and recover. After another 12 hours, add yeast. Ferment 5-7 days, stirring daily. Strain through nylon sieve. Do not be concerned if a lot of fine pulp gets through; it will precipitate out. Add remaining sugar, stir very well, then transfer to secondary while leaving about three inches headroom. Fit air lock and set aside. Rack every 30 days until wine clears and no additional lees are laid down (4-6 months). Stabilize only if you feel the need to sweeten the wine before bottling. This wine should age in the bottle a year.

  9. bbum’s weblog-o-mat » Blog Archive » Persimmon Wine Update; Racked to Secondary Fermenter says:

    […] had been updating my original persimmon wine post with […]

  10. John says:

    So how did this turn out. I have just started 2 batches – one with 3lbs and one with 15lbs of wild american persimmons (picked from trees on the property). Lots of processing to get to the mist!!!!!!!
    The toasted seeds make a fine coffee!!!

  11. gnug says:

    how did the wine turn out? color? smell? flavor? i’m attempting to make some this year myself, i would like to know what to expect.

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