Benny and Millet, I just know what to do with extra persimmon fruits. They are aging right now in my 5 gallon carboy,

There might be some issues about graft compatibility on some seedlings of persimmons. I will try to dig out that info later as I have several big seedling persimmons that will be grafted next year. The major species used for seedlings are Diospyrus virginiana, D. lotus, D. kaki and the hybrids between any of these. Kaki Sudden Death has been observed that sometimes when D. kaki (oriental persimmons) are grafted over D. lotus. Happened to me that without warning nor symptoms an Izu oriental persimmon died out suddenly and it was one of my most expensive persimmon tree that I bought. Lucky Pittman have read elsewhere or discussed at NAFEX that maybe the sudden death may be an issue related to Mn deficiency rather than the chromosomal differences among the various species. When he applied sufficient amount of Mn (similar to those levels required by citruses), all his grafts are cross compatible. That's just off my head info, will have to check them out in detail when grafting time comes nearer and will post my research here.

OK Joe. Set me straight. You did say you have a persimmon tree whose fruit is about to ripe at this time?
All I know for the life of me only Fuyo persimmons. And they are at this time pretty waking up and in 2 weeks will have lots of new leaves.
Almost at the same time my Fuji apples are waking up also. My plums, nectarines and cherries had thir flowers and now bearing small fruits, lots of them.

Benny, I was implying wine. I processed them last December and now they are aging to make the wine taste smoother.

I thought a 5 gallon carboy is a 5 gallon pot that shaped like a car toy and your persimmon is planted on it. My mistake.

WHAT!!!!!!
5 gallon wine???????
When can I come to your house to unload them to my tummy?.

Benny, you crack me up!
I have 5 gal of elderberry working now...needs to be racked.
Joe, what % alcohol does yours come out to?

My wines are at least 13.5%, and usually 14.5% for most of them, and if they are sweet, expect them to be around 15%. I like slightly sweet wine with high alcohol, but not the port wines.

15% ??? Damn... You drink that by the shot glass ?

my personal best without using any alcohol fortification came out to be 23%. I think the world record fermentation is at about 26.5%.

Lalvin EC 1118 will give you at least 18% alcohol if you give the yeast enough sugars and nutrients.

Hi GoneBananas / All,
I have several American Persimmon trees and they are doing well but very young. However, I never taste American Persimmon fruit before. Can you please tell me how do they taste compare to Oriental persimmon fruits?
I don't know if I want to keep them or not.

Thanks,
Tam

They are astringent when firm, kind of like smaller versions of Hachiyas. You can eat them when they are as soft as Hachiyas. You can dry them also and eat like candy, and in this case, they taste a lot better than Hachiyas.