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.
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.
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
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.
Bag pull, i'm going to pick out the good seeds and try and start some saplings.
Just shy of 5 gallons, I'll try and rack 4 gallons of clearer wine out of the center. Hopefully get 4 gallons.
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.
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.