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Persimmon Wine

A naturally sweet, fruity homemade wine made from ripe persimmons with minimal equipment and simple steps. Ready to drink in 2-3 months.
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Prep Time 30 minutes
Cook Time 63 days
Total Time 63 days 30 minutes
Servings: 5 bottles (750ml each)
Course: Drinks and Beverages
Cuisine: American, Homemade
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds of ripe persimmons fuyu or astringent varieties work; soft and sweet is what you want
  • 1 pound of sugar white granulated sugar for fermentation
  • 1/2 teaspoon of acid blend or 1 tablespoon fresh lemon juice
  • 1/4 teaspoon of tannin optional but adds structure
  • 1 teaspoon of yeast nutrient
  • 1 packet of wine yeast Lalvin K1-V1116 or EC-1118 both work beautifully
  • Water filtered or boiled and cooled, about 2 gallons
  • 1/4 teaspoon of pectic enzyme optional, helps break down fruit solids

Equipment

  • 1-gallon glass carboy or fermentation jug
  • Airlock and rubber bung (or clean cloth)
  • Large mesh strainer or cheesecloth
  • Long wooden spoon or stirring rod
  • Hydrometer (optional)
  • Wine bottles and corks or caps
  • Sanitizer (Star San or bleach solution)
  • Measuring cups and spoons
  • Small funnel
  • Siphon or auto-siphon for racking

Method
 

  1. Sanitize all equipment by washing with hot soapy water and rinsing, then sanitize with a bleach solution or commercial sanitizer. Rinse and let sit for five minutes.
  2. Wash and halve persimmons, remove seeds and blemishes, scoop flesh into a bowl, and mash slightly with a fork.
  3. Transfer persimmons to a sanitized carboy, add one gallon of cool filtered water.
  4. Add pectic enzyme, acid blend, tannin, and yeast nutrient to the carboy and stir well.
  5. Activate wine yeast by dissolving in 1/4 cup warm water for five minutes, then add to the carboy and stir gently.
  6. Cover the carboy with a clean cloth for 24-48 hours, then fit a rubber bung and airlock after vigorous fermentation starts.
  7. Allow fermentation for 6-8 weeks until bubbling slows, then rack the wine off sediment into a clean carboy.
  8. Age the wine in a cool dark place for 2-3 weeks, then rack again if needed for clarity.
  9. Bottle the finished wine in sanitized bottles with corks or caps and let rest for at least two weeks before drinking.

Notes

Persimmon wine benefits from patience: longer aging improves flavor and clarity.