...Or as we have taken to calling it "20 lbs of crazy in a 5 gallon bag" 20 lbs American Persimmons 5 gallons water @ 14-15 lbs mesquite honey (SG @ 1.084) Cotes de Blanc yeast 2 T pectic enzyme For this batch, persimmons were frozen/thawed and placed in a 5 gallon paint strainer bag. Boiling water was poured over persimmons. When water cooled, I added 2 T of pectic enzyme. After 24 hours, yeast was pitched. I'll be adding 4.6 grams Fermaid O @ beginning, 24 hours, 48 hours, 72 hours from pitch. I'm considering adding some American or French oak powder when I get home from work, about 1/2 the amount you would add for a white wine. It won't be enough to give it an oak flavor, just something to round out the mouthfeel, etc. I'm also considering removing the bags at around day 4, then adding some bentonite. I think this will perhaps mitigate the infamous gym sock smell as well as help in compacting some of the lees. I plan on racking just about everything but the very bottom and siphoning the liquid off the top as it all compacts.