Make: Persimmon Wine Update; Racked to Secondary Fermenter
Monday, February 23rd, 2009Update: After a few weeks, the wine has distinctly cleared. Soon, I’m going to do the emRack Shuffle/em — I only have three carboys, two of which are in use. Thus, rack to one, clean the now empty, rack to it…
This season, the apricot tree has bloomed nicely, but it is too early to tell if I’ll have a crop. I certainly do not expect anything like last year’s. If the tree were to take a year off, I wouldn’t be bothered at all. If the grape’s produce this year, I might make an actual grape wine.
I had been updating my original persimmon wine post with progress.
But tonight warrants a new post; I racked it into the secondary fermenters and have new specific gravity measurements to record.
I’m calling the two batches “red top” and “white top” because that is the cap color on top of the bubbler.
I measured the initial SG of the two at 1.060 [red] and 1.050 [white]. That was wrong — too much sediment — as I remeasured a week later at 1.080(!!) [red] and 1.070 [white].
That is a boatload of fermentables!!!
Once the fermentation started rolling around 12/31/2008, I let the buckets sit until today, stirring occasionally (sometimes by opening the lid and stirring with my gigantic stainless steel spoon and sometimes just by picking up and shaking the buckets for exercise).
Finally, the last week, both buckets stopped farting with any regularity. There is clearly life, but nothing remotely resembling the relatively vigorous — though never explosive — fermentation through January and February.
Though I could have done it a couple of weeks ago, I finally got around to racking the wine to the secondary glass fermenters.
Along the way, I had a taste and took specific gravity readings, as well.
Both batches had achieved the same specific gravity; 0.990 @ 69.5 degrees.
(So… mmm… holy oh wow! those yeast have been busy!.)





