Recent content by kfrinkle

Stressbaby, I ended up not picking persimmons this year, but I did bottle last years a week or so ago. When spring comes, I would like to ship you a bottle of mine, let me know what you think..... I love the taste of this stuff. I would like to see if mine tastes just like yours and you are...

You know, when the weather gets cold this fall, remind me and I will ship you a bottle of mine... I used champagne yeast on my current two batches and things were already going to town this AM. One bucket is still seriously too think, the other has a little more fluidity to it. I am thinking...

Finally bottled my 2012 persimmon. Came out really nice and smooth, has a serious honey undertone to it. Started two 5 gallon batches today with what was left in my freezer. Used the ricer, which helped. I have up on measuring SG and just threw about 6 lbs in each bucket. I had almost 5...

So, I racked off on Tuesday. I will have to admit, I was HORRIBLY disappointed. I had started with approximately 15 gallons of whole persimmons, 10+ gallons of water plus a decent amount of sugar. I started transferring from my stainless steel beast and it was like pushing sludge through a...

So fermentation is still going on, the cap is getting smaller and more manageable. Temps still down near 60F. I am unable to get a SG reading due to the thickness and will just wing it on when to rack to secondary. It has been seven days thus far, will give it at leat a few more days, maybe even...

I prefer the raw sugar, it does impart a different flavor and color, be forewarned. I personally think it really adds an extra level of complexity to the taste. But hey, each to their own right?

Sorry for the slow response. No off odors at the moment, and temp is at 60F. This is the coldest fermentation temp i have had for persimmon. I am thinking of going to a three times a day must breaking schedule over Turkey Break.

Naw, it is poisonous, i have a botanist colleague who identified it for me. Sadly, no vino from it. As for the persimmon wine, even in a thirty gallon primary, the cap is getting out of control. My wife was peeking in on me stirring it and asked if there was even any liquid in the fermentor.

So the cap on this batch was about six inches thick this evening. Egads... I added one half gallon water to this must, it almost seems to be thickening up! Fementation is also not going ridiculously fast either.

Yeah, this time of year there is sooo little light. Luckily for me, my work is very flexible on when I get stuff done, so on Tuesdays and Thursdays, I can actually go out picking first thing in the morning and then head into the office after lunch. It is well worth it. :)

Actually, i always use raw cane sugar, never the white granulized stuff. Always turns out fine for me. Also, persimmon picking has just gotten crazy, got over six gallons worth this morning.

So i added 9 more lbs of sugar this evening. Temp was up to 60F. I pitched three packets of champagne yeast on it as well. It was tough still getting a SG reading. I pushed a strainer down into the mess and used a wine thief to get some liquid without pulp into my s.g. Vessel, still no idea what...

Ok, so I started the process. I have 17 one-gallon zippies of persimmons that I threw into my 30 gallon primary. I then added 10 gallons of H20. This was Sunday night. Monday night, I added the requisite amount of sodium bisulfate. This afternoon I added some pectic enzyme. The sludge is...

Be forewarned, with presimmon you are going to lose a decent amount of wine to sediment. There is another persimmon thread in this subforum, you might want to read through it: http://www.winemakingtalk.com/forum/f45/persimmon-wine-variations-33510/ I have been making persimmon wine for a few...

My first batch of Rhubarb wine took a year to clear. My second batch, which is in a carboy, is still cloudy after 4 months. I am thinking of putting it outside one of these evenings that it is only going to get down to 45F or so to see if that helps. I tried bentonite on my first batch, did...