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I have been searching for a recipe that uses pulp instead of whole perssimons. I have a LOT of perssimon pulp but recipes I have found thus far call for a certain number of pounds of perssimons...may have to wing it...If I have to guess, I am going to guess that the pulp makes up about 2/3 of...

I am making wildgrape/banana wine...it fermented very quickly (a few days) to what should have been the alcohol % limit for the yeast. I didn't want it to ferment any further, and besides, I figured it was pretty much done, so I transfered to secondary and stabilized it with the correct amounts...