Persimmon Wine
Experience an invigorating blend of flavors with this unique Sour Kiss recipe. Bursting with the sweet and tart notes of persimmons, complemented by a touch of acidity and a crisp finish, this refreshing brew is perfect for special gatherings or a cozy evening. With a robust ABV of 10%, it's both delicious and invigorating!
ingredients
- 15 lbs persimmons
- 10 ½ lbs granulated sugar
- ¾ tsp pectic enzyme
- Water (to make 5 gallons)
- 1 packet of champagne yeast
- Cheesecloth or nylon bag
- 1 tbsp yeast energizer
- 2 tsp wine tannin
- 3 tbsp acid blend
steps
- 1.
Wash the persimmons thoroughly and remove any stems or imperfections. Cut them into halves or quarters.
- 2.
Place the chopped persimmons in a cheesecloth or nylon bag, and extract as much juice as possible by squeezing.
- 3.
In a large fermenter, add the persimmon juice and top up with water to reach 5 gallons.
- 4.
Stir in the granulated sugar until fully dissolved, creating a sweet base.
- 5.
Add ¾ tsp of pectic enzyme to help break down the fruit and release flavor.
- 6.
Sprinkle in the yeast energizer and wine tannin, followed by mixing in the acid blend.
- 7.
Pitch the champagne yeast into the mixture and stir gently to combine.
- 8.
Seal the fermenter with an airlock and place it in a cool, dark area to ferment for 2-3 weeks, or until fermentation slows (specific gravity reaches FG of 1.014).
- 9.
Once fermentation is complete, siphon the brew into sanitized bottles, avoiding sediment.
- 10.
Age for at least another month for optimal flavor development, then enjoy chilled!
Releated Recipes
