Persimmon Wine

• 3 lbs ripe persimmons
• 2 1/2 lbs finely granulated sugar
• 1 tblsp acid blend
• 1/2 tsp pectic enzyme
• 7 pts water
• 1 crushed Campden tablet
• 1/2 tsp yeast nutrient
• 1 packet Montrachet, Pasteur Red or Champagne yeast

1. Wash the persimmons, cut into quarters and mash the seeds out with your hands.
2. Mash the pulp well, put into primary, and add half the sugar, the acid blend, yeast nutrient and crushed Campden tablet.
3. Add water to total one gallon.
4. Stir well to dissolve sugar, cover, and set aside.
5. After 12 hours add pectic enzyme and recover.
6. After another 12 hours, add yeast.
7. Ferment 5-7 days, stirring daily.
8. Strain through nylon sieve. Do not be concerned if a lot of fine pulp gets through; it will precipitate out.
9. Add remaining sugar, stir very well, then transfer to secondary while leaving about three inches headroom. Fit air lock and set aside.
10. Rack every 30 days until wine clears and no additional lees are laid down (4-6 months).
11. Stabilize only if you feel the need to sweeten the wine before bottling. This wine should age in the bottle a year.

[recipe from Dorothy Alatorre's Home Wines of North America]