Why should you make use of this recipe for homemade persimmon wine? Persimmons are one of the sweetest fruits in the world when fully ripe and they make a fine, fruity wine that's popular in Korea. Just remember that in winemaking, patience is always needed: You're not going to make a delicious wine in a month. But with good, ripe persimmons, you can make a delicious wine at home in fewer than six months.
- A bucket, large crock, pail, pot, or another food-safe vessel that is non-reactive. This is where the primary fermentation will take place. It should be capable of containing one-quarter to one-half more volume than the volume of the total liquid. It must be able to contain the rising of the cap to allow for a good aerobic fermentation. It should be covered during fermentation to prevent dust and any bacteria or foreign particles from blowing into it. But it should not be air-tight.
- Secondary (Two of These):
- A jug, jar, bottle, demi-john or carboy which typically has a wide body and tapered neck with a small opening. The opening should be sealed with an airlock. Also known as the secondary fermentation vessel, this is where the second phase of alcohol fermentation takes place.
- Airlock: To seal the secondary (see above).
- Campden's Tablet: This sulfur-based product kills almost all wild bacteria and fungi that come with the raw ingredients your wine will be made from.
- Wine stabilizer (Optional): Potassium sorbate, sometimes called "wine stabilizer," is added to finished wines before bottling to reduce the possibility of re-fermentation. It is strongly recommended that potassium sorbate is used in any wine you intend to sweeten or any wine that is still sweet after the fermentation completed.
- 3 lbs. ripe Hachiya persimmons (peeled, washed, seeded and quartered)
- 2.5 lbs. granulated sugar
- 1 Tbsp. acid blend
- 7 parts water
- 1 Campden tablet, crushed
- ½ tsp. yeast nutrient
- ½ tsp. pectic enzyme
- 1 packet wine yeast (suggested: Montrachet or champagne yeast)
Mash the persimmons well and put in primary.
Add acid blend, yeast nutrient, crushed Campden tablet and 1 ¼ lbs sugar (half of the sugar) to the pulp.
Add a gallon of water and stir well to dissolve sugar and combine.
After 12 hours, add pectic enzyme and yeast.
Ferment five to seven days, keeping covered but stirring daily.
Strain through a nylon sieve.
Add remaining amount of sugar, stirring well to combine.
Transfer to secondary with at least 3 inches of headroom.
Put in the airlock.
After three to four weeks, rack liquid (siphon and leave sediment/sludge that has settled at the bottom behind) into a clean secondary and put in airlock again.
Rack every month until wine is ready to be bottled, about three months.
After this time, if you would like a sweeter wine, add stabilizer and sugar.
Although there are many varieties of persimmons, there are two main categories for people who eat and buy the fruit.
Dan Gam (Fuyu persimmon) translates to “sweet persimmon” and it has a squashed-tomato shape. It is orange to deep red-orange. You can peel it or wait for it to soften, but you can also eat it with the peel on like an apple. It is crunchy but still sweet and delicious when it is firm.
Ddulben Gam (Hachiya persimmon) is pointier at the bottom (acorn shape). It is longer and usually larger than the dan gam. You cannot eat this type of persimmon until it is ripe and soft because of its high level of tannins. When ready, it is deliciously soft and pulpy. You can peel it carefully or scoop out the insides with the spoon.
It's hard to translate “dulbo” into English, but it is the chalky aftertaste that you would experience after eating an unripe Hachiya persimmon. Some people describe the aftertaste as bitter or tart and the sensation as “furry” or a feeling of losing the moisture from the inside of your mouth. Either way, it's unpleasant, so be patient to enjoy the sweetness of this type of persimmon.