Hello, I have harvested about 10 lbs last year, peeled and frozen and now I want to use them. Any advice is appreciated. So far the thinking is 1/2 in primary and 1/2 in secondary. Pectic enzyme on the fruit before adding to the batch. It is a very deicate fruit, not sure the flavor will come out but was going to run it dry then taste and maybe split into smaller batches to experiment with complimentary flavors. I should have access to this years crop so it may be a staple mead as long as I can get the fruit for free. Maybe going with 71b. and wildflower/ buckwheat.
Persimmons advice
- Thread starter jjhodge3
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Hello.
I haven't used persimmons before in mead or wine, but I have thought about using it. The fruit has a delicate and interesting flavor. Hopefully someone who has used them will chime in.
My thoughts are to use a light honey in order to let the fruit flavors shine through. I would steer clear of buckwheat and other honeys with a very strong flavor. I would go fo a light wildflower honey. Fermenting half of the fruit and adding the rest post-fermentation is a good technique. I have read that persimmons can become somewhat astringent in a dry mead og country wine, so it might need some back sweetening after it has finished fermenting and has been stabilized. It might also benefit from some acid additions when finished from what I have read.
I have used the 71b yeast a few times, and it has mostly been disappointing (too "flat" and boring). I liked it in cysers however. I would study the yeast data-sheets and find something that has the properties you are looking for. My suggestion would be D21, which has never disappointed me (in either melomels or traditionals). According to the Scottlabs Handbooks, it enhances varietal characters which may help to bring out some of the delicate persimmon flavors. It also enhances mouthfeel and brings out some fruity esters. This would be my pick. Pectic enzyme is a good idea.
If you end up doing a batch, please let us know how it turns out!
I haven't used persimmons before in mead or wine, but I have thought about using it. The fruit has a delicate and interesting flavor. Hopefully someone who has used them will chime in.
My thoughts are to use a light honey in order to let the fruit flavors shine through. I would steer clear of buckwheat and other honeys with a very strong flavor. I would go fo a light wildflower honey. Fermenting half of the fruit and adding the rest post-fermentation is a good technique. I have read that persimmons can become somewhat astringent in a dry mead og country wine, so it might need some back sweetening after it has finished fermenting and has been stabilized. It might also benefit from some acid additions when finished from what I have read.
I have used the 71b yeast a few times, and it has mostly been disappointing (too "flat" and boring). I liked it in cysers however. I would study the yeast data-sheets and find something that has the properties you are looking for. My suggestion would be D21, which has never disappointed me (in either melomels or traditionals). According to the Scottlabs Handbooks, it enhances varietal characters which may help to bring out some of the delicate persimmon flavors. It also enhances mouthfeel and brings out some fruity esters. This would be my pick. Pectic enzyme is a good idea.
If you end up doing a batch, please let us know how it turns out!
