there are many kinds of persimmons.the standard pointy heart shape one that have to be fully ripe to eat..and the fugi which are flat kind of pumpkin looking ones that you can eat while hard..wonder which would be better..?
I used fuyu. as I said they were very ripe and made a sweet dessert type wine. I think the more astringent ones may be only good when very ripe too so would also produce a sweet wine, i would try adding apple juice instead of the pears I used.
It is a nice wine, worth trying!