Homemade Persimmon Wine

Name: Homemade Persimmon Wine
Prep time: 10 min
Cook time: 60 min
Total time: 54070 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 3 pounds persimmons, peeled, washed, seeded, and quartered; 2 1/2 pounds granulated sugar; 1 teaspoon acid blend; 1 gallon filtered water; 1 Campden tablet, crushed; 1/2 teaspoon yeast nutrient; 1/2 teaspoon pectic enzyme; 1 packet wine yeast, such as Montrachet or champagne yeast; 1/2 teaspoon wine stabilizer, optional

A sweet, fruity wine can be made from fully ripe persimmons.

⭐ 3.7 (29 reviews) Prep: 10 minCook: 60 minTotal: 54070 minYields: 6 servings

Category Tags:

Beverage

Cuisine Tags:

Korean

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Instructions

Gather all ingredients and a primary vessel.
Mash persimmons and place them in the primary vessel.
Add acid blend, yeast nutrient, crushed Campden tablet, and half of the sugar to the mashed persimmons.
Pour in one gallon of water, stir until sugar dissolves, and cover for 12 hours.
After 12 hours, add pectic enzyme and yeast.
Ferment, covered and stirring daily, for 5 to 7 days.
After 7 days, strain the liquid through a nylon sieve into a clean container, rinse the primary vessel, then return the liquid to it.
Add the remaining half of the sugar, stirring to combine.
Transfer the liquid to a secondary container, ensuring at least 3 inches of headroom, and attach an airlock.
After 3 to 4 weeks, siphon the liquid into a clean secondary vessel, leaving behind sediment, then seal with an airlock.
Rack monthly for about three months, or until ready for bottling.
For a sweeter wine, add more sugar and up to 1/2 teaspoon stabilizer per gallon.
Sanitize bottles, then transfer the wine for chilling and serving.