CC's not so fine WINE diary

CrealCritter

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Time for ignition
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CrealCritter

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Opps forgot to stir it last night. Looks like orange sherbet and kind of tastes like it also. I added 1 TableSpoon of pectic enzyme to help bust up the pulp and.stirred it in well.
Covered and back to a bubble through the airlock about once every 5 seconds.

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Starting gravity was 1.080, now ~ 1.050, this wine is now about 4% Alcohol By Volume. So it's producing about 1% alcohol per day. That's a pretty good fermentation rate for wine. It tastes good, but still pretty sweet. I'll check it's gravity again in a few more days.
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Wild persimmion wine is dropping about .010 gravity every day. That's a really good fermentation rate. I would like it finish right around 1.000, it should be close Wednesday.
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About 1.015 now or around 8.8% ABV. I'll most likely pull the bag tomorrow and rack it into a clean and sterile carboy. Even with the crushed persimmions in the bag there is still a lot of pulp and stuff floating around. I might get 3 to 4 gallons. We'll see
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CrealCritter

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Pulled the bag and checked the gravity it's about 1.002, just short of 5 gallons. I'll kill off the yeast tomorrow with potassium sorbate and sterilize it again with Campden tablets and then rack it into a clean and sterile 3 gallon carboy and 1 gallon jug. The wine is interesting, it has a unique flavor profile at 1.002 It's also sweet tasting, which is a total surprise. It does have the taste of both plums and peaches with a hint of pumpkin spice. If I don't mess it up it might turn out to be be a pretty good wine when it's finished. Right now it's 10.6% ABV.

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Bag pull, i'm going to pick out the good seeds and try and start some saplings.
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Gravity
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Just shy of 5 gallons, I'll try and rack 4 gallons of clearer wine out of the center. Hopefully get 4 gallons.
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Overall impression... it was a easy problem free ferment. Pretty pulpy but that's to be expected. So far I would most definitely suggest this for a beginning wine maker.
 
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Racked 4 gallons over potassium sorbate and Campden. I guess it'll turn out like a white wine. Look at me all fancy and susiticated <--- can't even spell the word right.
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Persimmon wine coming along just fine, settling nicely. Probably rack again in a few weeks to get the wine of lees and add bentonite to clarify also degas at the same time. So far, most definitely a easy wine to make.
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About time to rack off the lees (dead yeast, pulp, etc) and add bentonite to clarify the wine. It's darkened up considerably since I racked it the first time. It's starting to look like candy in there 😂
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Wife teases me about putting a shirt over the carboys. She says I'm keeping the baby warm. No... It's so the wine does not get light stuck. It needs to stay in the dark.
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